Escarole Soup with Tortellini

• 1 medium head escarole
• 4 medium plum tomatoes
• 4 medium carrots
• 1 large onion
• 2 tbsp. olive or salad oil
• 2 can chicken broth
• 2 tsp. beef-flavor instant bouillon
• 1/4 tsp. ground black pepper
• 1 package small tortellini

1. Cut escarole into 2-inch pieces, discarding any tough ribs.
2. Peel, seed, and dice tomatoes.
3. Thinly slice carrots.
4. Chop onion.
5. In 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook carrots and onion until they begin to soften, about 5 minutes.
6. Add escarole and cook, stirring, until wilted.
7. Stir in tomatoes and cook 10 minutes or until vegetables are tender.
8. Stir in chicken broth, beef-flavor bouillon, pepper, and 5 cups water; over high heat, heat to boiling.
9. Add tortellini and cook 5 minutes longer or until tortellini are tender.

head, tomatoes, carrots, onion, olive, chicken broth, beefflavor, ground black pepper, tortellini

Taken from www.delish.com/recipefinder/escarole-soup-tortellini-1810 (may not work)