Tortellini and Escarole Soup, a Good Dinner Mrs Mellen favorite

Now that the leaves are changing and the air is crisp my thoughts and taste turn to wonderful, warming soup. After working outside, getting my garden ready for a long winter nap, I just love to come inside and warm up with this Tortellini and Escarole soup. It's delicious and easy to make. And naturally good.

Tortellini and Escarole Soup
3 Tablespoon olive oil
3 clovers garlic crushed
2 shallots, chopped
1 head of escarole, thoroughly washed and cut into bit size pieces
1 box organic low salt chicken broth
1 package cheese tortellini(9 oz) fresh or frozen
Parmesan cheese (optional)

Cook garlic and shallots in olive oil on low for 5 just until shallots  are translucent. Don't brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt and pepper to taste. Bring to boil, then simmer for 20 minutes.

Sprinkle Parmesan cheese over individual servings if you want.   Serve with fresh Italian bread and a salad for a wonderful fall meal.



Mandi said…
This is such a delish soup!!! I remember a many fall/winter nights coming home from school to this soup! Yum!
Cheryl said…
I tried this recipe tonight. My family loved it. It was so easy to make. Thanks for sharing Elaine.
Cheryl xo
Nicole said…
I made this soup last night and it was delicious! My husband is a very picky eater, and he said it was one of the best soups he has ever had. Great recipe! Thanks, Nikki

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