Instructions: 6 SERVINGS OVO-LACTO

This Italian winner is proof that a great tasting soup doesnt always need long, slow cooking. Our hearty rendition goes from stovetop to table in well under 30 minutes.

Bring large saucepan of lightly salted water to a boil Add tortellini; stir to prevent sticking. Cook until just tender, about 7 minutes for fresh pasta and 15 minutes for dried. Drain well.

Meanwhile, in large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.

Add broth and bring to a boil. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve with Parmesan cheese if desired.

In the September, 1998 issue as Mushroom Tortillini and Escarole Soup.

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