In Italy, this tortellini soup in chicken broth is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.
Ingredients
- 2 cups low-sodium chicken broth
- 0.67 cups water
- 0.5 packages frozen cheese tortellini , 16 ounce
- 1 cup chopped watercress
- 2 scallions , sliced
- 3 dropss hot red pepper sauce , Optional
- 2 tablespoons grated Romano cheese
- freshly ground black pepper to taste
Instructions
-
1
Stir broth and water together in a pot; bring to a boil.
-
2
Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
-
3
Sprinkle with Romano cheese and black pepper to serve.
Nutrition Facts
Per serving
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