Add the tortellini, escarole and diced pork; season with pepper.
Bring the broth to a boil over medium heat.
Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon.
Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone.
Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes.
Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Heat the olive oil in a large pot over medium heat.
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