italian pork noodle soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 460.7
  • Total Fat: 21.2 g
  • Cholesterol: 75.1 mg
  • Sodium: 773.4 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 21.5 g

View full nutritional breakdown of italian pork noodle soup calories by ingredient


a twist on the classic a twist on the classic
Number of Servings: 12


    For the soup:
    Extra-virgin olive oil
    3 cloves garlic, smashed
    2 large carrots, chopped
    1 medium onion, chopped
    2 ribs celery, sliced
    1 bay leaf
    4 fresh thyme sprigs
    3 quarts low-sodium chicken broth
    Kosher salt

    For the meatballs:
    1 medium onion, diced
    Olive oil
    5 inks organic italian sausage meat
    1 egg
    1 teaspoon fresh thyme leaves
    1 handful fresh parsley leaves
    1/4 cup grated Parmigiano-Reggiano
    2 pounds frozen cheese tortellini, store bought
    Kosher salt and freshly ground black pepper


For the soup:

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Number of Servings: 12

Recipe submitted by SparkPeople user K-BOBO.