Pork roast soup

deb baldwin


I found such wonderful recipes on here for pork roast. Unfortunately, I have leftovers, that I have bagged and put in the freezer. Time to make soup. This is just one of the soups I have made.


★★★★★ 1 vote

4 to 6
15 Min
2 Hr 30 Min
Stove Top


  • 1
    onion, chopped
  • 3
    stalks of celery, chopped
  • 2 clove
    garlic, chopped
  • 2 or 3
    carrots, minced in small food processor
  • ·
    salt and pepper to taste
  • ·
    small amount of olive oil
  • ·
    small amount of butter (opt)
  • 4 c
  • 4 Tbsp
    chicken bouillon granules
  • 1 to 2 Tbsp
    italian seasoning
  • 2 can(s)
    tomatoes, chopped, with liquid
  • 1 c
    dry rigatoni noodles
  • 2 to 4 c
    left over pork roast

How to Make Pork roast soup


  1. In a large soup pot, drizzle olive oil in bottom of pan, just enough to cover the bottom.
    Add butter with the olive oil as an option.
    Add chopped onion, celery, garlic to pan and stir. Simmer and stir on med heat until vegetables are partially cooked (this speeds up the soup making progress and combines the flavors)
  2. Add the water, tomatoes with juice and spices.
    Add the scrapes from the bottom of the bag of roast pork, saving the big pieces for the end of the soup making.
    The pork is already cooked and the larger pieces will hold its shape better.
    Simmer for 1 to 2 hours.
    Add extra seasoning as need for taste.
  3. About 20 minutes before dinner, add the rigatoni noodles and the rest of the pork.

    Add extra water and chicken stock as needed if this gets to thick.

Printable Recipe Card

About Pork roast soup

Course/Dish: Other Soups, Pork, Roasts
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy

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