Tortellini with cheese and meat in broth

Ingredients:

• 1 12 oz (340 g) diced pork loin on the bone (save the bone)
• 250 g frozen tortellini with cheese or meat
• 2 tbsp. l. olive oil
• 2 leeks, cut lengthwise and then finely chopped and washed (white and light green parts only)
• 2 carrots, cut lengthwise and then finely chopped
• 2 small celery stalks, thinly sliced
• 4 crushed garlic cloves
• 4 cups chicken broth
• 1 small piece of Parmesan rind
• 2 wide strips lemon zest (removed with a vegetable peeler)
• 1 small head, chopped salad chicory
• Salt and ground black pepper

Preparation:

1. In a large saucepan, heat the olive oil over medium heat. Add the leek, carrot, celery, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes.
   
   Add 2 cups of water, chicken broth, Parmesan rind, lemon zest, and pork bone. Bring to a gentle simmer and cook until the vegetables are almost tender, about 15 minutes.
2. Using a slotted spoon, remove the Parmesan rind, zest, and bone from the pan. Bring the broth to a simmer over medium heat. Add the tortellini, endive, and pork cubes; season with pepper. Cook until the tortellini and endive are tender, 4 to 5 minutes.