Toretellini Soup
Candy Spahr
With cheese-filled pasta in a flavor-packed tomato broth, everyone loves this soup.
- 1 pound cheese tortellini, cooked according to package directions
- 1 pound bacon, cut into small pieces
- 1 tsp minced garlic
- 1 large bunch fresh endive or escarole greens
- 1 very large can chicken broth (46 oz)
- 1 can navy beans, do not drain (16 oz)
- 1 can stewed tomatoes (16 oz)
- 1 large can tomato sauce (28 oz)
- salt and pepper to taste
- 3 chicken bouillon cubes
Fry bacon and garlic in pan until bacon is brown. Remove bacon from grease and set aside.
Cook endive or escarole in bacon drippings for 2 minutes then drain.
In a large pot, combine broth, beans, stewed tomatoes, tomato sauce and add greens. Season with salt and pepper if needed.
Add bouillon cubes and bring to a rolling boil. Stir in tortellini and bacon. Heat through. Serve. This also freezes well. Enjoy!