Pork Pasta Soup Food

GINGER-GARLIC PORK NOODLE SOUP (AIP, PALEO, WHOLE30)

Steps:

• Cook your pasta of choice according to directions, strain and set aside.
• In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
• Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5-7 minutes, stirring continuously.
• Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
• Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
• Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
• Enjoy!

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 NOODLE SOUP WITH GINGER AND TOASTED GARLIC

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.

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.