Prep all ingredients according to specifications above.
Add the oil, onions, celery, carrots and garlic to a large pot or Dutch oven (at least 6 quarts) over medium-low heat and cook, covered, for 5 to 7 minutes or until the vegetables have mostly softened, stirring occasionally.
2 Tbsp olive oil, 1 cup small diced yellow onion, 1/2 cup small diced celery, 1/2 cup small diced carrots, 2 Tbsp chopped garlic
Add 2 cups of the broth to the pot and deglaze, if necessary, scraping up any brown bits on the bottom of the pot. Then, pour the remainder of the broth into the pot, along with the cheese rind, if including. Cover, increase heat to medium high, and bring the mixture to a boil, stirring occasionally.
8 cups turkey or chicken broth,, 1 parmigiano or pecorino rind,
Once the mixture comes to a boil, uncover the pot and reduce the heat to a simmer. Simmer for approximately 10 to 15 minutes so that the flavors will develop and the rind will infuse into the broth. Make sure all the vegetables are tender at this point.
Add the escarole, stir, cover the pot, and bring the mixture back up to a boil.
1 head escarole,
Uncover the pot, add the tortellini and turkey, and cook until the tortellini are al dente, stirring regularly so that the pasta does not stick.
8 ounces cheese tortellini, 2 or more cups turkey meat,
Once the tortellini are done, turn off the heat, season with salt and black pepper, and remove any remaining cheese rind.
1 tsp salt,, 1/4 tsp black pepper,
Serve piping hot with a generous sprinkle of grated Pecorino Romano cheese. Buon Appetito!
Grated Pecorino Romano cheese,