Tortellini in Brodo
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A hearty Italian soup with tortellini, vegetables, and smoked pork in a savory broth.
Ingredients
- 29.6 ml extra-virgin olive oil
- 2 leeks halved lengthwise, thinly sliced and rinsed
- 2 carrots halved lengthwise and thinly sliced
- 2 small celery stalks thinly sliced
- 4 clove garlic smashed
- 946 ml low-sodium chicken broth
- 1 parmesan rind
- 2 lemon zest
- 1 smoked pork chop diced (bone reserved)
- 1 refrigerated cheese or meat tortellini
- 1 escarole chopped
- Freshly ground pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 388 mg
- Iron: 4.86 mg
- Magnesium: 73 mg
- Phosphorus: 381 mg
- Potassium: 1269 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 946 ml low-sodium chicken broth
- 1 parmesan rind
- 2 lemon zest
- 1 refrigerated cheese or meat tortellini
- Freshly ground pepper
Prepare
- 2 leeks, halved lengthwise, thinly sliced and rinsed
- 2 carrots, halved lengthwise and thinly sliced
- 2 small celery stalks, thinly sliced
- 4 clove garlic, smashed
- 1 smoked pork chop, diced (bone reserved)
- Chop 1 escarole
Let's Cook
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Step 1.
Heat the olive oil in a large pot over medium heat.
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Step 2.
Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes.
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Step 3.
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.
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Step 4.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon.
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Step 5.
Bring the broth to a boil over medium heat.
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Step 6.
Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.