Ingredients
Scale
- 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
Instructions
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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.
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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.
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Stir in half and half, and return to a simmer. Add salt and pepper to taste, and serve!
Notes
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.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Pasta and Noodles, Red Meat, Soups
- Cuisine: American