Tortellini Soup With Escarole

Tortellini Soup With Escarole from Jenny


3 cans (14.5 ounces each) reduced-sodium chicken stock
1 bay leaf
1 small head escarole, cleaned trimmed and cut into 1 ½ inch pieces
1 pound cheese tortellini
Coarse salt and freshly ground pepper

1. In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to boil. Add escarole and cook stirring constantly, until wilted, about 15 seconds.

2. Add tortellini, and cook until they float to the top, 4-5 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately. Serves 4.