Chicken & Broccoli Rabe Soup With Tortellini

• 1 pound broccoli rabe
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1/4 pound diced pancetta or 4 bacon strips, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cartons (32 ounces each) chicken stock
• 1 can (15 ounces) tomato sauce
• 3 fresh thyme sprigs
• 3 tablespoons minced fresh parsley
• 1 bay leaf
• 1/4 cup grated Parmesan cheese
• 1 rotisserie chicken, skin removed, shredded
• 1 package (19 ounces) frozen cheese tortellini
• Additional grated Parmesan cheese

1. 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.
2. In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain.
3. 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.

broccoli rabe, ground nutmeg, pepper, olive oil, pancetta, onion, garlic, cartons, tomato sauce, thyme, fresh parsley, bay leaf, parmesan cheese, rotisserie chicken, frozen cheese tortellini, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-broccoli-rabe-soup-with-tortellini/ (may not work)