Repurposing Leftovers: Pork, Cannellini, Tortellini and Escarole Soup

There we were, with three extra pork chops….  

…and the next day was Thursday, the day that I have to be out of the house by 6.35 a.m. to get Thing One to band rehearsal and we don’t get home from his fencing lesson until almost 7.30.  Thursday’s dinners usually involve Wednesday night prep and the slow cooker.

Pork, Cannellini, Tortellini and Escarole Soup

3 8-oz cooked pork sirloin chops (if chops are uncooked, season and sear them on each side)

1 yellow onion, chopped

2 stalks celery, sliced

2 carrots, peeled & sliced

2 tablespoons minced garlic

1 large can chicken broth

½ teaspoon thyme

¼ teaspoon dried rosemary, crushed

¼ teaspoon red pepper flakes (to taste)

2 bay leaves

1 16-oz bag frozen cheese tortellini

2 15-oz cans cannellini beans, rinsed and drained

1 head escarole, cleaned and chopped (a 10-oz box of frozen spinach works too)

Salt & pepper to taste

Fresh Parmesan for serving

                                                                                        

Chop the pork into  ½” cubes.  Place the pork, onion, celery, carrots, garlic, chicken broth, thyme, rosemary, red pepper and bay leaves in a slow cooker and cover.  (This part can be done the night before – refrigerate until the next morning.)

Turn slow cooker to low and cook for 8-10 (or 12 or 13) hours. 

Switch to high heat and stir in frozen tortellini and cannellini beans.  Cover and cook for 30 minutes.  Stir in escarole, cover, and cook 20-30 minutes more, until escarole is wilted and soup is heated through.  Correct seasonings and serve dusted with grated Parmesan.

8 servings