Tortellini In Chicken Broth - cooking recipe

Ingredients

2 cups low-sodium chicken broth
2/3 cup water
1/2 (16 ounce) package frozen cheese tortellini
1 cup chopped watercress
2 scallions, sliced
3 drops hot red pepper sauce (optional)
2 tablespoons grated Romano cheese
freshly ground black pepper to taste

Preparation

Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.