New York City finally saw a little snow yesterday, though by lunchtime it had turned to a steady rain. By the time I got home from work I was tired, damp, cold and a little cranky – and not terribly motivated to do much in the kitchen. Luckily, I had plenty of freshly made chicken stock in the fridge, which would be the perfect foundation for a simple meal. I chopped up a head of escarole and rinsed it well, then sautéed it with garlic and chile flakes in a bit of olive oil. I added two quarts of stock to the pot, tossed in a parmesan rind from the freezer and brought it to a boil. I added a bag of cheese tortellini from Ceriello’s, letting them boil just until tender, tasted and adjusted the seasoning, and then ladled the soup into bowls. I grated a little bit of Parmagiano Reggiano on top of each, then sat down to what has to be one of the easiest soups ever – soothing, satisfying, just what the doctor ordered.