Tortellini Soup


I have been trying to incorporate more vegetables into foods and this was a good recipe for that. I love pasta but it is all bread and cheese. Not this recipe. It provides all kinds of healthy nutrients and it has a nice aroma and flavor too. I used spinach because I couldn't find escarole. If I were to do it again, I probably would use broccoli instead. I love how broccoli absorbs flavors. I might even add 1/4 cup half and half for a creamy version. 

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 celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups 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)
4 cups package refrigerated cheese or meat tortellini (about 15 oz)
1 small head escarole, chopped or 2 cups chopped spinach
Freshly ground pepper

Directions
Step 1: 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. 

Step 2: Add 2 cups water, chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.

Step 3: Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. 

Step 4: Bring the broth to a boil over medium heat. Add the tortellini, escarole (or spinach), diced, uncooked pork, and pepper. 

Step 5: Cook until the tortellini and escarole are tender and meat is cooked.

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