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

• 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. 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.
• 2. 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.

Photos