This soup, Tortellini in Brodo (broth), was one of my husband’s favorites as a child. I wanted to make this for him, but wanted to find a recipe that added more to it that would use some of the veggies and other ingredients I had in my fridge. foodnetwork came through with flying colors 🇮🇹. I didn’t have the pork chop it called for, but I did have pancetta, which I fried up separately and added when I added tortellini. Made him very happy to surprise him with this, and nowadays, the little things mean a lot. ❤️. 👩🏻🍳. https://www.foodnetwork.com/recipes/food-network-kitchen/tortellini-in-brodo-3622606. 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.
* 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.