Description

Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper. Advertisement In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining 1/8 teaspoon pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next 6 ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain. Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.