Lunch: Tomato, Escarole and Tortellini Soup

Ingredients

1 package fresh tortellini
2 tsp. olive oil
2 stalk celery stalks
1/2 head medium head escarole
1 can diced tomatoes with sweet onions
1 can chicken broth
1/4 c. grated Romano cheese

Instructions

Heat 3-quart covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in 4-quart saucepan, heat oil over medium heat. Add celery and cook 5 minutes or until tender-crisp, stirring occasionally. Stir in escarole, tomatoes, broth, and 1 cup water. Cover and heat to boiling over high heat. Remove saucepan from heat.
Drain tortellini; gently stir into broth mixture. Divide soup evenly among four large bowls; sprinkle each serving with 1 tablespoon grated Romano.

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