Ingredients
- 2 cups low-sodium chicken broth
- 2/3 cup water
- 1/2 (16 ounce) package frozen cheese tortellini
- 1 cup chopped watercress
- 2 scallions, sliced
- 3 drops hot red pepper sauce (optional)
- 2 tablespoons grated Romano cheese
- Freshly ground black pepper to taste
Directions
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.
