Escarole Soup with Tortellini

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.