Saturday, October 16, 2010
Tortellini and Escarole Soup, a Good Dinner Mrs Mellen favorite
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.