Pork Pasta Soup Recipes

PORK PASTA SOUP

Steps:

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

PORK AND SPINACH NOODLE SOUP

Steps:

• Heat 3 cups of the chicken stock to boiling.
• Add cubed pork, spinach, and pasta -- cook until pasta is tender.
• In another pan, heat the remaining 1 cup of stock until it is boiling.
• Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
• Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
• Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
• Allow to rest for 5-10 minutes before serving.

ITALIAN PORK AND TOMATO SOUP

Steps:

• In a large pot, heat 1 tsp oil on medium- high. Sprinkle pork with paprika and add to pot. Cook, stirring occasionally, for 4 minutes, until cooked through. Transfer to a large plate and set aside.
• To same pot, add 1½ cups water, pasta, tomatoes and pepper flakes. Bring to a boil and reduce heat to medium-low. Cover and simmer for 8 to 9 minutes, until pasta is tender. Stir in pork and any accumulated juices, spinach, oregano, rosemary, salt and remaining 3 tsp oil. Stir until spinach is slightly wilted. Divide among serving bowls and top with cheese (if using).
• 1.25 c = 224 cal, fat 8, 5 fiber, 20 protein.

PORK NOODLE SOUP

Steps:

• In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

KITTENCAL'S PORK STEW WITH PASTA

Steps:

• In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
• Coat the pork cubes in the flour mixture.
• Heat olive oil in a large heavy pot over medium-high heat.
• Shake any excess flour off the pork.
• Brown on both sides in hot oil; remove to a bowl or large plate.
• Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
• Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
• Add in the wine; bring to a boil; simmer for 2 minutes.
• Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
• After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
• Skim any fat that has accumulated on top of the juice in the pot.
• Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
• Delicious!

ROAST PORK AND ESCAROLE SOUP WITH PASTA

Steps:

• Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.