Source: dLife

Italian style tortellini soup with fennel and spinach.

Servings

1 fennel bulb
2 tsp olive oil
1 cup chopped carrots , finely
2 medium garlic cloves , minced
42 floz low fat unsalted chicken broth
1 bay leaves
0.25 tsp salt
1 pinch black pepper
9 oz cheese filled tortellini , uncooked
2 cup fresh chopped spinach , shredded (or escarole)
7 tsp grated Parmesan cheese (or romano)

1 Trim outer stalks from fennel, cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
2 In a large saucepan, heat oil over medium heat until hot. Add fennel, carrot, and garlic, cook 10 minutes or until tender, stirring frequently.
3 Stir in broth, bay leaf, salt, and pepper. Bring to a boil, cover, reduce heat and simmer 15 minutes.
4 Stir in pasta and spinach. Bring to a boil, reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender.
5 Remove and discard bay leaf. Ladle soup into individual bowls and sprinkle each serving with 1 teaspoon cheese.

Escarole is a type of endive with crisp, curly green leaves that taste slightly bitter. The chopped greens will be a bit crisper than spinach in this recipe.