Tortellini Brodo

Ingredients:

2 T olive oil

1 small onion or leek

2 carrots

2 stalks celery

4 cloves garlic

4 cups low-sodium chicken broth

1 small piece Parmesan rind

1 12-ounce bone-in pork chop

(reserve meat and use bone for stock)

meat or cheese tortellini

1 small head escarole, chopped

Instructions:

In a large pot, sauté bite size pork in a little olive oil and butter. Set aside.
In the same pot, sauté leeks, carrots, celery and garlic with olive oil for about 5 minutes.
Add 2 cups water, chicken broth, Parmesan rind and pork bone.
Bring to a simmer until vegetables are almost tender, about 15 minutes.
Remove the Parmesan rind and pork bone
Bring the broth to a boil over medium heat. Add pork, tortellini, escarole and season as needed.
Cook until the tortellini and escarole are tender, 4 to 5 minutes.