1. About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs. 2. Peel, seed, and dice tomatoes. 3. Thinly slice carrots, chop onions. 4. In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes. 5. Add escarole and tomatoes and cook, stirring until vegetables are tender. 6. Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling. 7. Add tortellini and cook 5 minutes longer or until tortellini are tender. 8. **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
