Tortellini in Brodo

Recipe Courtesy of Food Network Magazine

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.

Photograph by Ryan Dausch

Ingredients For Tortellini in Brodo

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 For Tortellini in Brodo
  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.
Cook’s Note

Adding a parmesan rind to soups and stews gives them rich flavor without a lot of fat.


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