Escarole and Tortellini Soup is one of my faves. This is so easy to make. The hardest task is cleaning the escarole:
I soak, drain, rinse, repeat a solid three times whenever I’m dealing with escarole. But, it’s such a delish and healthy veg it is totally worth the effort.
I always keep pancetta and tortellini in my freezer. All the other ingredients aside from the escarole are always hanging in my pantry or fridge, so this is a really convenient soup to make. I eat soup a ton during my post-work late-night dins.
I hope you love it!
Escarole and Tortellini Soup
Course: SoupsCuisine: ItalianDifficulty: Medium6-8
servings20
minutes1
hourThis soup is cozy and comforting.
Ingredients
2 Tbsp. olive oil
¼ cup pancetta, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 dried bay leaf
2 tsp. Italian seasoning
4 cups chicken broth
2 cups water, plus more if desired
1 can cannellini beans (15 ounces), drained and rinsed
1 large head escarole, cleaned and shredded
1/2 lb. cheese tortellini (but you can use beef or chicken tortellini, if you prefer)
1/2 tsp. salt, plus more for seasoning the tortellini cooking water and more to taste if desired
1/4 tsp. black pepper
To serve: Grated parmesan cheese and olive oil
Directions
- In a large soup pot over medium heat, add one tablespoon of olive oil and chopped pancetta. Brown pancetta for about 4-5 minutes. Remove with a slotted spoon to a paper-lined plate to drain.
- In the same pot over medium heat, add remaining tablespoon of olive oil. Add onion, carrots, celery, bay leaf. Cook until softened and glistening, about 6-7 minutes. Add garlic and Italian seasoning. Season with salt and pepper. Cook for a minute longer.
- Add shredded escarole, and wilt while turning in the vegetable mixture. Season with salt and pepper.
- Add broth and 2 cups water. Bring to a boil, then lower heat to medium and simmer partially covered for 15-20 minutes.
- Meanwhile, fill a separate pot with water to cook the tortellini. Bring to a boil and add a handful of salt. Cook tortellini according to package instructions. I use frozen, so it usually takes about 10 minutes. Once cooked, drain.
- Once the escarole and veggies have cooked for 15-20 minutes, add the beans and browned pancetta to the soup pot. Add the cooked tortellini to the soup pot as well. Check for seasoning. Add more water if you desire. Heat through for five more minutes.
- Serve with a drizzle of olive oil and a sprinkle of grated cheese, if desired.
