30 minutes or fewer
Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the cheese tortellini. Collard or mustard greens are good alternatives. If you like, serve the soup topped with grated Parmesan cheese.
8 oz. broccoli rabe
2 tsp. olive oil
4 cloves garlic, minced
2 14.5-oz. cans vegetable stock
1 9-oz. pkg. uncooked fresh cheese tortellini
Remove and discard tough ends from broccoli rabe stems; coarsely chop broccoli rabe.
Heat oil in large pot over medium heat. Add garlic, and cook, stirring often, 30 seconds. Add broccoli rabe, stock and 1/2 cup water, and bring to a slow boil; cook 5 minutes.
Add tortellini; cook according to package directions, until tender. Serve.