Tortellini In Broth with Escarole

Ingredients

• 3 cans (14.5 ounces each) reduced-sodium chicken broth
• 1 dried bay leaf
• 1 small head escarole trimmed, and cut into 1 1/2inch pieces
• 1 lb. cheese tortellini
• Coarse salt and ground pepper

Instructions

1. 1
   Combine chicken broth, 2 cups water, and bay leaf in a large stockpot, bring to a boil.
2. 2
   Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
3. 3
   Add tortellini; cook until they float to the top, 4 to 5 minutes.
4. 4
   Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.