By Chef Alli
Cubed Pork and Orzo Pasta Soup
Ingredients
Olive oil, for sautéing
1 tsp. dried oregano leaves
1/2 tsp. turmeric
1/2 tsp. smoked paprika
1/2 - 1 tsp. chipotle or adobo sauce, optional
1 1/2 - 2 lbs. pork steak or pork chops, cut into bite-size pieces
1 medium yellow or white onion, diced
6-8 cups chicken broth
1 cup orzo pasta
1 12-oz. package frozen baby peas and carrots
1-2 Tbs. fresh Italian parsley, chopped
Kosher salt and black pepper, to taste
Splash of heavy cream, optional
Instructions
In a large soup pot or Dutch oven over medium-high heat, add a bit of olive oil.
When the oil is hot, add the spices and chipotle sauce, if using, along with the pork pieces, browning them on all sides; remove and reserve.
Add the onions to the drippings in the pot; sauté until tender and becoming translucent, approximately 12 to 15 minutes, stirring occasionally.
Add six cups of chicken broth to the pot, along with the orzo pasta; bring the broth to a boil then reduce the heat to medium, simmering the orzo until tender, about eight to 10 minutes.
Once the orzo is tender, return the sautéed pork pieces to the pot, along with the frozen baby peas and carrots. If the orzo has thickened the soup more than you prefer, add the remaining two cups of broth.
Simmer the soup for 10 more minutes or until hot throughout; stir in the chopped Italian parsley. Season to taste with salt and pepper.
Just before serving, stir in a splash of cream, if desired.
