Escarole Soup With Tortellini

• 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

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.

head, tomatoes, carrots, onion, olive oil, chicken broth, instant beef bouillon, ground black pepper, tortellini

Taken from www.food.com/recipe/escarole-soup-with-tortellini-65772 (may not work)