In Italy, this tortellini soup in chicken broth 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
- low-sodium chicken broth: 2 cups
- water: 0.66667 cup
- frozen cheese tortellini: 0.5 pack (16 ounce pack)
- watercress: 1 cup (chopped)
- scallions: 2 piece (sliced)
- drops hot red pepper sauce: 3 piece (optional)
- Romano cheese: 2 Tbsp (grated)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Stir broth and water together in a pot; bring to a boil.
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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.
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Sprinkle with Romano cheese and black pepper to serve.
