Name: Tortellini in Brodo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed; 2 carrots, halved lengthwise and thinly sliced; 2 small celery stalks, thinly sliced; 4 cloves garlic, smashed; 4 cups low-sodium chicken broth; 1 small piece parmesan rind; 2 wide strips lemon zest (removed with a vegetable peeler); 1 12-ounce bone-in smoked pork chop, diced (bone reserved); 1 9-ounce package refrigerated cheese or meat tortellini; 1 small head escarole, chopped; Freshly ground pepper

Directions

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Cook’s Note

Adding a parmesan rind to soups and stews gives them rich flavor without a lot of fat.

Photograph by Ryan Dausch

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Tortellini in Brodo

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