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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs. | 2. Peel, seed, and dice tomatoes. | 3. Thinly slice carrots, chop onions. | 4. In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes. | 5. Add escarole and tomatoes and cook, stirring until vegetables are tender. | 6. Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling. | 7. Add tortellini and cook 5 minutes longer or until tortellini are tender. | 8. **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
escarole	1	lbs		86.1827	13.9253	5.2163	0.8165
plum tomato	4			-	-	-	-
carrot	4			100.04	23.3752	2.2692	0.5856
onion	1			60.0	14.01	1.65	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
beef bouillon	2	teaspoons		0.7	0.004	0.114	0.022000000000000002
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tortellini	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.