Ingredients

• 2 cups low-sodium chicken broth
• 0.67 cups water
• ½ , 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. 1 Stir broth and water together in a pot; bring to a boil.
2. 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. 3 Sprinkle with Romano cheese and black pepper to serve.

Nutrition per serving