Description
In Italy, this soup 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
- ⅔ cup water
- ½ (16 ounce) package frozen cheese tortellini
- 1 cup chopped watercress
- 2 scallions, sliced
- 3 drops hot red pepper sauce (Optional)
- 2 tablespoons grated Romano cheese
- freshly ground black pepper to taste
Instructions
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook
- stirring occasionally
- until tortellini float to the top and the 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. Sprinkle with Romano cheese and black pepper to serve.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4