Packed with protein, vegetables and tons of flavor from paprika and a bit of hot sauce. Great for a weeknight dinner and even better as leftovers the next day.
I think pork tenderloin is one of those forgotten meats, this one happened to be on sale for $6.99 and it made this soup very filing.
Pork Tenderloin Soup
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Keywords: soup/stew
Ingredients (Serves 4)
- Olive Oil
- 1 pork tenderloin, cut into small pieces
- 2 tsp smoked paprika
- 1/3 of a box of small pasta (I used some leftover Ditalini)
- 14 1/2 ounce can diced tomatoes
- 1 10 ounce container grape tomatoes, quartered
- 1/2 cup tomato sauce
- 1 cup water
- Pinch red pepper flakes
- 1 bag baby spinach
- 1 cup corn
- 1 tbsp rosemary
- 1 tbsp thyme
- Salt/Pepper
Instructions
In a Dutch oven heat oil over medium high heat, add in pork and top with paprika. Cook 5-6 minutes. Remove pork from pan and transfer to plate. Set aside.
Add 1 cup water, pasta, tomatoes, tomato sauce. Bring to a boil and cover and simmer for 8-9 minutes.
Stir in spinach, corn, pork, rosemary, thyme, red pepper flakes, salt/pepper. Simmer for 2-3 minutes, until spinach is wilted and pork is heated through.
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