Escarole Soup With Tortellini - cooking recipe

Ingredients

1 head escarole (about 1 1/4 lbs.)
4 medium plum tomatoes
4 medium carrots
1 large onion
2 tablespoons olive oil or 2 tablespoons salad oil
2 (14 1/2 ounce) cans chicken broth
2 teaspoons instant beef bouillon
1/4 teaspoon ground black pepper
1 (9 ounce) package small tortellini

Preparation

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