Take a pot that should be similar to a Dutch oven. Pour olive oil and butter at medium temperature. Wait until it turns hot. Make sure you don’t heat it too long.

After browning up the butter a little, add the following ingredients: minced garlic, diced leeks, chopped onions, and sliced celery to the oil. Stir it until the veggies soften up and spread a nice aroma.

Pour the chicken stock into the veggies. Mix all of them and cook them gently. Don’t stop stirring with a stirring spoon. After a while, add the lemon juice, salt, and black pepper according to your preferred taste. Properly mix all of the ingredients.

There is no need to cook the chicken separately. You can put the uncooked one into the mixture. But it depends on your mood. If you want, you can cook the chicken beforehand.

Fold the escaroles with your hands until they wilt and add them to the soup mixture. It lets the fragrance and flavor of the escaroles come out easily to blend with the chicken soup. Cook for 7 minutes over medium heat.

This part is very crucial to get the picture-perfect result. When the escaroles get chewable, put cheese tortellini directly into the soup. Boil it for some more time until the tortellini becomes tender.

It’s time to decorate the soup. Use a little bit of grated cheese and additional scallions to garnish it. Serve and enjoy the hot soup.