Tortellini Soup

4 Servings
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Ingredients

  • 2 tablespoons 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 stalks of celery, thinly sliced
  • 4 cloves of garlic, smashed
  • 2 cups water
  • 4 cups chicken broth
  • 1 small piece of Parmesan rind
  • 2 wide strips of lemon peel
  • 1 12-ounce bone-in smoked pork chop, diced (bone reserved)
  • 1 9-ounce package refrigerated or frozen cheese tortellini (Note: if using frozen tortellini, thaw before adding to soup)
  • 1 small head escarole, chopped
  • Freshly ground pepper

Directions

  1. Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic. Cook, stirring occasionally until the leeks wilt, about 5 minutes. Add water, chicken broth, Parmesan rind, lemon strips and pork bone. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
  2. Remove the Parmesan rind, lemon peel and pork bone 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.
  3. Ladle into bowls and serve.

https://www.cutco.com/learn/tortellini-soup