Tortellini in Brodo
It's easier than you think to make a vegetable-filled bone broth. A smoked pork chop adds tons of flavor to this soup, and a Parmesan rind gives it extra richness.
Dovetailing Tip:Use the extra pork chop from day 1 in todays soup.
Prep Time:
Cook Time:
Total Time:
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 vegetables 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.
Source: foodnetwork.com
