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Pork Soup with Escarole


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Rate this recipe 4.6/5 (5 Votes)


  • For the Escarole:
  • 2 carrots – diced
  • 3 stalks celery – chopped
  • 1 small red onion – diced
  • 4-5 cloves of fresh garlic – chopped
  • 1/4 cup of fresh parsley – chopped
  • 1/4 cup of fresh basil - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 2-3 tablespoons olive oil
  • 5-6 cups of chicken broth
  • 2 cups shredded pork (from leftover pork)
  • 1 lb. of your favorite macaroni for soup
  • Fresh Romano or Parmesan cheese for grating
  • 1 head of escarole – cleaned and cut
  • 4-5 cloves of fresh garlic - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 2-3 tablespoons olive oil


Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano. Let this gently simmer for a minute or two until it becomes fragrant. Add the chicken broth and the shredded pork; simmer on low heat while preparing the escarole.

Prepare the macaroni as directed; drain and set aside.

For the Escarole:

Clean each leaf of the escarole and cut into pieces.

In a large frying pan place the olive oil, garlic and seasonings. Add the escarole and turn the heat on to gently simmer the escarole.

When the escarole is wilted down, add to the soup along with the chopped garlic and the broth that is formed.

Place the macaroni at the bottom of a soup bowl. Add a little drizzle of olive oil and top with the soup and grated cheese.

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