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Tortellini In Broth with Escarole
- 3 cans (14.5 ounces each) reduced-sodium chicken broth
- 1 dried bay leaf
- 1 small head escarole trimmed, and cut into 1 1/2inch pieces
- 1 lb. cheese tortellini
- Coarse salt and ground pepper
Directions:View on PBS Food
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