Got leftover pork tenderloin, roast, or ribs? This Pork Noodle Soup recipe is the very best way to turn last night’s dinner into your new favorite comfort food! Thanks so much to Smithfield for sponsoring today’s easy recipe.
What’s the deal with chicken noodle soup? Why is it the quintessential healing food, and why chicken? I can’t deny that a warm bowl of soup can nourish you inside and out, but move over chicken because pork wants a turn!
In this very simple recipe, tender bites of Smithfield marinated fresh pork tenderloin make for a noodle soup that is every bit as good for nursing a cold or warming a belly as its traditional poultry counterpart.
I used leftover pork from last week’s Pork Sheet Pan Dinner. Did you catch that one? It’s so good too. You can’t really go wrong with Smithfield marinated fresh pork! It’s perfectly seasoned and melt-in-your-mouth tender every single time.
This easy soup recipe features pork, celery, carrots, and noodles dancing in a slightly creamy broth. If you prefer a clear broth, you can just leave out the half and half and replace it with a little more broth or water. I grew up eating noodle soups with a clear broth base, but I do enjoy a little body in my soups. I hope you will make it whichever way you like it best!
I used gluten-free rotini noodles because my stomach and wheat aren’t friends, but you can use whatever kind of pasta you like! Egg noodles are a classic, or you could use short pieces of broken spaghetti to be reminiscent of canned chicken noodle soup. It doesn’t matter which noodles you choose because you’ll just cook them for the amount of time listed on the package to be sure they are perfectly cooked.
If you want to make a big pot of soup, you could use an entire Smithfield marinated fresh pork tenderloin instead of just a few pieces of leftover meat. I think the Slow Roasted Golden Rotisserie or Original flavors would work best.
This soup was a major success at my house because even my kids liked it. Those kids don’t like a lot of foods, so that was a slam dunk. I know your whole family will enjoy this recipe too!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 tablespoons salted butter (OK to reduce this amount if desired)
- 1 large carrot peeled and sliced very thin
- 2 stalks celery finely chopped
- 2 tablespoons onion finely diced
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 2 cups reduced-sodium chicken or vegetable broth
- 1 cup water
- 1 1/2 cups uncooked bite-sized pasta (about 4 ounces)
- 1 cup Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin cooked and chopped into small pieces
- 1/2 cup half and half
- salt and pepper to taste
Ingredients
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- In a medium stock pot, melt butter over medium-high heat. Add carrot, celery, onion, sage, and thyme. Saute in butter for 3-5 minutes until vegetables are starting to get tender.
- Pour in broth and water, and bring to a boil. Add uncooked pasta and pork. Lightly boil, stirring occasionally, for the amount of time directed on the pasta package.
- Stir in half and half, and return to a simmer. Add salt and pepper to taste, and serve!
- This recipe is written to serve two because I started with leftovers. To make a large amount, you can use a whole pork tenderloin and double or triple the rest of the ingredients.
- You can substitute the sage and thyme with 1/2 teaspoon of poultry seasoning if desired.
- Wait until the end to adjust the salt and pepper to your liking because the broth and pork will add saltiness to the soup.
For more meal inspiration and recipe ideas, visit Smithfield.com/RFRF or Facebook.com/CookingWithSmithfield. Also check out these suggestions:
Creamy Chicken Wild Rice Soup
Elizabeth M. says
This Soup is DELICIOUS. Still licking
My Lips. Easy to make. Will be thinking of it Often. Will make it Again & Again. Plan on telling Everyone, how Fantastic it is.
Thank you! : )
Caitlin says
Really glad I found this recipe! Thanks for sharing it. I used leftover pork chops instead of tenderloin. I also added 2 cloves freshly minced garlic, and a tablespoon more onion than it called for. I briefly sauteed the garlic and onion in the oil first, before I added the rest of the veggies. I ended up putting more broth & water just because I like a broth-ier soup… because of this I used more sage and a tablespoon or two more butter. I didn’t use half & half, but I’m sure it would have been good. I’m looking forward to when I have leftover pork chops again so I can make this.
M E R says
my apologies … very last ingredient! sank to the bottom of the pot. i’ll try the soup today!
M E R says
recipe looks awesome and what attracted me was the slight creaminess you mentioned by using half and half. but lo and behold, i do not see any reference to the half and half in the recipe ingredients. looks like half a recipe might be missing, and sadly i will pass on what could have been wonderful.
Alfred Bronner says
Made this tonight, subbed in fresh mozzarella for the half and half. Came out delicious, thank you!
Doris Kuehl says
Gonna cube a large pork boneless rib; brown it than continue with your recipe. Hoping this will be ok.
David says
Next week I shall begin testing all of these delicious sounding and looking PORK recipes. Love pork, even with bacon priced for the upper 1%.
Kimberly @ The Daring Gourmet says
This looks like the perfect comfort soup, deeelicious!
Andi Gleeson says
Thank you so much, Kimberly!!
Melanie | Melanie Makes says
Love the transformation from last night’s dinner into today’s delicious soup!
Andi Gleeson says
Thank you, Melanie <3
Michelle says
Perfect for a chilly fall day…I’m in. Can’t wait to try it! We love our soups here!
Andi Gleeson says
Thanks so much, Michelle! I’m glad you like it :)
Anna @ Crunchy Creamy Sweet says
Mmm, this sounds so delicious! Perfect for a chilly day!
Andi Gleeson says
I appreciate it, Anna!
Erin @ The Speckled Palate says
YUM! What a delicious twist on the classic. This is definitely something I’d like to curl up with this weekend, when we’re *finally* supposed to have a cold snap!
Andi Gleeson says
I hope it cools down for you for the holidays, Erin! It’s hard for me to feel in the holiday spirit if it’s hot.
Erin @ Texanerin Baking says
This must be so tasty with marinated pork! And tenderloin at that! Yum. I’d much rather have this than a chicken version.
Andi Gleeson says
Thank you, Erin! :)