Tortellini and Escarole Soup

New England winters are snowy and cold. January can be harsh with blizzards conditions blanking the landscape with large snow falls keeping the natives snug and safe our homes. Outside the wind howls and the snow drifts against my front door, inside I simmer homemade soup to warm my thoughts. Nothing tops a hot bowl of soup on a wintery day!

I love to make soup and one of my favorites is Tortellini and Escarole soup. It’s delicious and easy to make. And naturally good. Also, very important to me is that it freezes well.

If you prefer a vegetarian soup use vegetable stock instead of chicken and omit chicken sausage. I suggest unsalted vegetable stock not broth; stock is more flavorful!

Tortellini and Escarole Soup

3 Tablespoon olive oil
3 cloves garlic crushed
2 shallots, chopped
1 head of escarole, thoroughly washed and cut into bite-size pieces
1 box ( 32 oz.) organic low salt chicken broth or 1 box (32oz.) unsalted vegetable stock, I like Kitchen Basics
1 package cheese tortellini(9 oz) fresh or frozen tortellini

Parmesan cheese (optional)

3 chicken sausages, cooked and sliced into 2-inch pieces, optional

Cook garlic and shallots in olive oil on low for 5 just until shallots are translucent. Don’t brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive, and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt, and pepper to taste. Bring to boil, then simmer for 20 minutes. I sometimes add chicken sausage to the soup. Brown and thoroughly cook three chicken sausages, slice into 2-inch pieces and add to the soup. Simmer an additional 2 minutes. Salt and pepper to taste.

Sprinkle Parmesan cheese over individual servings if you want. Serve with fresh Italian bread and a salad for a beautiful winter meal.


The soup made with sausage and chicken broth

The soup made with vegetable stock and not sausage.


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