This simple soup comes together quickly on a busy night, while providing healthy greens, hearty grains and comforting flavors. For easy variations, substitute other small filled pasta, such as ravioli, or use Swiss chard or spinach in place of the escarole.
Tortellini & Escarole Soup
6 cups vegetable or chicken broth
8 ounces fresh tortellini
1 small head escarole (6 to 8 ounces)
Salt and freshly ground pepper
3/4 cup grated Parmesan cheese
In a large, heavy pot, bring the broth and 2 cups water to a boil over medium-high heat. Reduce the heat to medium, add the tortellini, cover and cook until al dente, 4 to 5 minutes, or according to the package directions.
Meanwhile, cut the core end from the escarole. Remove the leaves from the heat, rinse and dry well. Pile the leaves on top of one another and cut into 1/4-inch strips.
When the tortellini are done, add the escarole and season with salt and pepper. Simmer, uncovered, until the escarole is soft, about 2 minutes. Serve, garnished with the Parmesan. Serves 6.