Easy gourmet and perfect for a weeknight.

This is a dinner in itself. Just pick your favorite store-bought tortellini and boil it in a homemade bone broth with leafy greens, vegetables, and pork.

While the recipe isn’t quick, it’s certainly not difficult, and it’s easy to make ahead of time. I made the broth this morning and added the tortellini and pork just before dinnertime. The house smelled wonderful all day.

The recipe is another winner from the Food Network. The only thing I changed from the original was using chard instead of escarole. And I recommend using the Parmesan rind, which adds a rich flavor. A touch expensive but worth it.

2 Tbsp. 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, minced
4 cups chicken broth
1 small piece Parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-oz. bone-in pork chop, meat diced and bone reserved
1 9-oz. pkg. refrigerated cheese or meat tortellini
2 large leaves of swiss chard, spine removed and leaves chopped

In a large pot, heat the olive oil 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 from heat and take out the Parmesan rind, lemon zest, and pork bone from the pot with a slotted spoon.

(You can make the broth up to this point and save it in the refrigerator, proceeding with the next steps when you’re ready to prepare dinner.)

Bring the broth to a boil over medium heat. Add the tortellini, chard, and diced pork; season with pepper. Cook until the tortellini is tender, about 5 minutes.