Ingredients25 m servings 204
- Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.
- Cook's Note:
- You can substitute Parmesan cheese for the Romano cheese.
Per Serving: 204 calories; 6.1 27.3 10.9 30 335 Full nutrition
ReviewsRead all reviews 12
I love this soup! It's super easy to make. I use spinach instead of watercress because it's so hard to find. And I add a lot more liquid.
I made some changes based on what we had on hand and what we liked. I took another suggestion and used spinach instead of watercress and added meatballs. I also added carrots as my little one lo...
This soup was amazing! And so simple. I'd never had watercress before and I'm glad I tried it, it gave the soup a unique flavor that I really enjoyed. You could add spinach instead as some other...
I followed the basic recipe. Also made a few modifications. I sautéed some red onion with shiitake mushroom with minced garlic A little bit of butter, used fresh spinach and celery. Delicious!!
For as simple as the ingredients are in this soup, it is really, REALLY good! I do love my cream-based soups, but this was nice and light, and I actually felt good eating it! I did not have wate...
Excellent! Added a few things to it. Sautéed up mushrooms, garlic, sliced carrots, scallions, and spinach. Added in some chopped up grilled chicken that I had left over. Will make again and ...
Awesome soup and quick to make. I have never bought or used watercress, but I always have fresh spinach on hand. I also used a refrigerated tortellini instead of frozen. Not a fan of the froz...
This was really tasty after making the tweeks suggested by other reviewers. Will definitely fix again. Great basic recipe.