Escarole Soup with Tortellini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- Cut escarole into 2-inch pieces, discarding any tough ribs. Peel, seed, and dice tomatoes. Thinly slice carrots. Chop onion.
- 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. Add escarole and cook, stirring, until wilted. Stir in tomatoes and cook 10 minutes or until vegetables are tender.
- Stir in chicken broth, beef-flavor bouillon, pepper, and 5 cups water; over high heat, heat to boiling. Add tortellini and cook 5 minutes longer or until tortellini are tender.
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