Pork Pasta Soup Recipes

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PORK CHOP SOUP



Pork Chop Soup image

A cheap but tasty, hearty soup that you'll always have seconds of. Serve fresh, with bread if desired.

Provided by Oisín Ó Searcóid

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 17

2 (8 ounce) bone-in pork chops
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
¼ cup flour
3 potatoes, cut into small chunks
1 cup chopped broccoli
1 carrot, diced
1 onion, diced
2 stalks celery, diced

Steps:

  • Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
  • Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
  • Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21 g, Cholesterol 18.1 mg, Fat 4 g, Fiber 3.1 g, Protein 9.6 g, SaturatedFat 1.5 g, Sodium 406.8 mg, Sugar 2.1 g

HEARTY PASTA SOUP



Hearty pasta soup image

Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1l vegetable stock
400g can chopped tomato
200g frozen mixed peas and beans
250g pack fresh filled tortellini (we used spinach and ricotta)
handful of basil leaves (optional)
grated parmesan (or vegetarian alternative), to serve

Steps:

  • Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
  • Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories     dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium.
  • Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
  • Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
  • Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
  • To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

PORK PASTA SOUP



Pork Pasta Soup image

Make and share this Pork Pasta Soup recipe from Food.com.

Provided by Kute_Honey

Categories     Very Low Carbs

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

7 cups water
2 tablespoons chicken bouillon
1 cup carrot
1 cup cabbage
1/2 lb pork (cubed)
3 slices fresh ginger
1/2 cup pasta

Steps:

  • Brown meat with ginger.
  • Toss everything in crockpot for 7 hrs on low.
  • Put in pasta for the last hour.

Nutrition Facts : Calories 180.7, Fat 5.8, SaturatedFat 2, Cholesterol 48.7, Sodium 111, Carbohydrate 12.6, Fiber 1.6, Sugar 2.1, Protein 18.7

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