2 dried bay leaves
1 head of escarole, trimmed and cut into 1 1/2 inch pieces
1 1-lb bag tortellini of your choice
Salt and pepper
Combine 2 cups of water, the 3 cans of veggie stock, 2 bay leaves, and salt/pepper in a stock pot. Bring to a boil. Add escarole, stirring constantly, and cook until wilted (about 15 seconds). Add the tortellini and cook until they float to the top (about 4 minutes).
At this point, I like to take it off the burner and let it sit – covered – for another 10 minutes so the flavors will blend together even more. Add more salt and pepper to taste, if you like. This soup manages to be both hearty and light at the same time, if you can believe that. Ryan and I almost always eat the entire batch. I just made it on Saturday, but now I kind of want it again tonight.
Enjoy!
