TORTELLINI WITHOUT CHEESE RECIPES

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TORTELLINI IN BRODO RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Tortellini in Brodo Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 490, FatContent 24 grams, SaturatedFatContent 7 grams, CholesterolContent 54 milligrams, SodiumContent 900 milligrams, CarbohydrateContent 47 grams, FiberContent 6 grams, ProteinContent 25 grams, SugarContent 4 grams

TORTELLINI IN BRODO RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Tortellini in Brodo Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 490, FatContent 24 grams, SaturatedFatContent 7 grams, CholesterolContent 54 milligrams, SodiumContent 900 milligrams, CarbohydrateContent 47 grams, FiberContent 6 grams, ProteinContent 25 grams, SugarContent 4 grams

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