Pork and Vegetable Soup with Noodles

Hearty, comforting, and full of flavor, this pork and vegetable soup with noodles is a satisfying bowl of goodness. Tender seared pieces of pork tenderloin simmer with onions, carrots, celery, garlic, and cauliflower in a rich chicken stock. Soft spätzle noodles soak up the savory broth, while smoked paprika adds depth and a touch of warmth. Finished with fresh dill and a swirl of sour cream, this soup is rustic, creamy, and perfect for a cozy meal.

This soup is one of those meals that I just keep thinking about and wanting more of. Using pork tenderloin and searing the meat and adding back into the soup at the end ensures super tender pork. I used chicken stock as well as better than bouillon paste, garlic and onion powder, smoked paprika, and dill to make sure this soup had tons of flavor.

You could absolutely make homemade spatzle for this and it would be so good, but I used some store bought dried noodles similar to the link above and we loved those too. You can customize this soup to your liking by changing the vegetables you add. I really loved the cauliflower in this though. Soup is such a healthy and tasty dinner, check out some of my other great soups here.

pork and vegetable soup with noodles

Pork and Vegetable Soup with Noodles

Delicious seared pork soup with veggies and noodles
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch, Main Course, Soup
Servings 4 servings

Ingredients
  

  • 2 lbs pork tenderloin trimmed and cut into bite sized pieces, seasoned with salt and pepper
  • 1 onion diced
  • 4 celery ribs diced
  • 4 carrots diced
  • 4 garlic cloves minced
  • 1 small head of cauliflower cut into small florets
  • 8 cups water more or less
  • 2 cups egg noodles or spatzle noodles cooked according to package
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1/2 tsp smoked paprika
  • 2 tsp better than boullion paste more or less to taste
  • sour cream for serving
  • dried dill for garnish

Instructions
 

  • Trim the tenderloins and cut into bite sized pieces. Season with salt and pepper. Heat 2 tbsp oil in a large stock pot over high heat until smoking and add 1/2 the pork. Allow to brown well, then stir, cooking until it is almost fully cooked but not quite. You don't want to dry it out. Remove to a plate and repeat with other 1/2 of pork.
  • In the same pot, add a little more oil if needed. Add cauliflower and again allow it brown before stirring. Get some nice caramelization on it and set it aside as well. Add another tbsp of oil and reduce heat to medium. Add the onion, garlic, carrot and celery and a pinch of salt. Cook, stirring occasionally for about 3-4 minutes.
  • Add in the broth, spices and better than bouillon as well as the cauliflower. Simmer for about 20 minutes until veggies are tender. Cook the noodles according the package. Drain and divide among bowls. Add the pork back into the soup and allow to simmer for a minute or two to reheat and finish cooking. Taste the soup and adjust the seasoning. If it is missing something, add a squeeze of lemon.
  • Dish into bowls and top with some sour cream and a sprinkle of dill.
Keyword Lunch, Main Dish, Pork, Soup
Tried this recipe?Let us know how it was!

Leave a Reply

Discover more from Dinner at the Franzens

Subscribe now to keep reading and get access to the full archive.

Continue reading