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Prep Time:30 minsAdditional Time:6 hrsTotal Time:6 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:6 hrsTotal Time:6 hrs 30 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 30 mins
Total Time:
6 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
This comfortingSlow-Cooker Pork Zuppa(ground pork soup) is perfect for long, cold winter days. Protein-rich ground pork gets a flavor upgrade from onion, garlic, oregano and crushed red pepper. Keeping the skin on the red potatoes reduces prep time and adds fiber to this soup. Kale is added during the last hour of cooking, which gives you time to unwind from your day before serving this soup up with a slice of crusty whole-grain bread and a swipe of butter. Keep reading for our expert tips, including a few ingredient substitutions.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundground pork1largeonion, chopped (1 cup)2clovesgarlic, minced1teaspoondried oregano, crushed¼teaspoonsalt1/4 to 1/2 teaspoon crushed red pepper4cupsreduced-sodium chicken broth12ouncestiny red new potatoes, each cut into 8 pieces1(12 ounce) canfat-free evaporated milk2tablespoonscornstarch2cupschopped fresh kale
Cook Mode(Keep screen awake)
Ingredients
1poundground pork
1largeonion, chopped (1 cup)
2clovesgarlic, minced
1teaspoondried oregano, crushed
¼teaspoonsalt
1/4 to 1/2 teaspoon crushed red pepper
4cupsreduced-sodium chicken broth
12ouncestiny red new potatoes, each cut into 8 pieces
1(12 ounce) canfat-free evaporated milk
2tablespoonscornstarch
2cupschopped fresh kale
DirectionsIn a large skillet, cook 1 pound pork, 1 cup chopped onion and 2 garlic cloves over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 1 minute more. Transfer to a 3 1/2- or 4-quart slow cooker. Add 4 cups broth and 12 ounces potatoes.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine 12 ounces evaporated milk and 2 tablespoons cornstarch until smooth; stir into cooker. Stir in 2 cups kale. Cover and cook for 30 to 60 minutes more or until bubbly around the edge of the cooker. If desired, sprinkle with additional crushed red pepper.EquipmentSlow cookerFrequently Asked QuestionsWe use cornstarch to thicken the soup. Cornstarch is a great option as it is a natural thickening agent. In a small bowl, we combine fat-free evaporated milk and cornstarch until smooth, then we stir that mixture into the slow cooker. If you want to add more texture to the soup, you can use the back of a spoon or potato masher to gently mash the potatoes. Check out more tips onhow to thicken soupfrom our test kitchen.An instant-read thermometer is a reliable tool to determine when pork is fully cooked. The meat should reach an internal temperature of 145°F, and the juices should run clear. It’s normal for there to be some pink coloring; in fact, if you see a slight pink hue, the meat will likely be juicy and tender.This soup, made with pork and vegetables, serves as a complete main course. It pairs wonderfully with ourGrilled French BreadorGarlicky Cauliflower Bread. Alternatively, you can enjoy a cup of this soup alongside aKohlrabi Slaw with Fennel & Applesalad orApple Cheddar Pita Pockets.The soup can be stored in the refrigerator for approximately 3 days if kept in an airtight container. When you’re ready to reheat it, heat only the amount you need—you should only be reheating soup once for safety reasons. You can heat it in the microwave or warm it on the stovetop over medium-low heat if serving more than one person.Absolutely. Allow the soup to cool completely before transferring it into freezer-safe containers. It will last for about 3 months in the freezer. When you’re ready to use it, thaw the soup overnight in the refrigerator. Additionally, you can add more fresh or frozen kale, or even spinach, while reheating the soup.Diabetic Living Magazine; updated November 2022
Directions
In a large skillet, cook 1 pound pork, 1 cup chopped onion and 2 garlic cloves over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 1 minute more. Transfer to a 3 1/2- or 4-quart slow cooker. Add 4 cups broth and 12 ounces potatoes.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine 12 ounces evaporated milk and 2 tablespoons cornstarch until smooth; stir into cooker. Stir in 2 cups kale. Cover and cook for 30 to 60 minutes more or until bubbly around the edge of the cooker. If desired, sprinkle with additional crushed red pepper.EquipmentSlow cookerFrequently Asked QuestionsWe use cornstarch to thicken the soup. Cornstarch is a great option as it is a natural thickening agent. In a small bowl, we combine fat-free evaporated milk and cornstarch until smooth, then we stir that mixture into the slow cooker. If you want to add more texture to the soup, you can use the back of a spoon or potato masher to gently mash the potatoes. Check out more tips onhow to thicken soupfrom our test kitchen.An instant-read thermometer is a reliable tool to determine when pork is fully cooked. The meat should reach an internal temperature of 145°F, and the juices should run clear. It’s normal for there to be some pink coloring; in fact, if you see a slight pink hue, the meat will likely be juicy and tender.This soup, made with pork and vegetables, serves as a complete main course. It pairs wonderfully with ourGrilled French BreadorGarlicky Cauliflower Bread. Alternatively, you can enjoy a cup of this soup alongside aKohlrabi Slaw with Fennel & Applesalad orApple Cheddar Pita Pockets.The soup can be stored in the refrigerator for approximately 3 days if kept in an airtight container. When you’re ready to reheat it, heat only the amount you need—you should only be reheating soup once for safety reasons. You can heat it in the microwave or warm it on the stovetop over medium-low heat if serving more than one person.Absolutely. Allow the soup to cool completely before transferring it into freezer-safe containers. It will last for about 3 months in the freezer. When you’re ready to use it, thaw the soup overnight in the refrigerator. Additionally, you can add more fresh or frozen kale, or even spinach, while reheating the soup.
In a large skillet, cook 1 pound pork, 1 cup chopped onion and 2 garlic cloves over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cook for 1 minute more. Transfer to a 3 1/2- or 4-quart slow cooker. Add 4 cups broth and 12 ounces potatoes.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine 12 ounces evaporated milk and 2 tablespoons cornstarch until smooth; stir into cooker. Stir in 2 cups kale. Cover and cook for 30 to 60 minutes more or until bubbly around the edge of the cooker. If desired, sprinkle with additional crushed red pepper.
Equipment
Slow cooker
Frequently Asked QuestionsWe use cornstarch to thicken the soup. Cornstarch is a great option as it is a natural thickening agent. In a small bowl, we combine fat-free evaporated milk and cornstarch until smooth, then we stir that mixture into the slow cooker. If you want to add more texture to the soup, you can use the back of a spoon or potato masher to gently mash the potatoes. Check out more tips onhow to thicken soupfrom our test kitchen.An instant-read thermometer is a reliable tool to determine when pork is fully cooked. The meat should reach an internal temperature of 145°F, and the juices should run clear. It’s normal for there to be some pink coloring; in fact, if you see a slight pink hue, the meat will likely be juicy and tender.This soup, made with pork and vegetables, serves as a complete main course. It pairs wonderfully with ourGrilled French BreadorGarlicky Cauliflower Bread. Alternatively, you can enjoy a cup of this soup alongside aKohlrabi Slaw with Fennel & Applesalad orApple Cheddar Pita Pockets.The soup can be stored in the refrigerator for approximately 3 days if kept in an airtight container. When you’re ready to reheat it, heat only the amount you need—you should only be reheating soup once for safety reasons. You can heat it in the microwave or warm it on the stovetop over medium-low heat if serving more than one person.Absolutely. Allow the soup to cool completely before transferring it into freezer-safe containers. It will last for about 3 months in the freezer. When you’re ready to use it, thaw the soup overnight in the refrigerator. Additionally, you can add more fresh or frozen kale, or even spinach, while reheating the soup.
Frequently Asked Questions
We use cornstarch to thicken the soup. Cornstarch is a great option as it is a natural thickening agent. In a small bowl, we combine fat-free evaporated milk and cornstarch until smooth, then we stir that mixture into the slow cooker. If you want to add more texture to the soup, you can use the back of a spoon or potato masher to gently mash the potatoes. Check out more tips onhow to thicken soupfrom our test kitchen.
An instant-read thermometer is a reliable tool to determine when pork is fully cooked. The meat should reach an internal temperature of 145°F, and the juices should run clear. It’s normal for there to be some pink coloring; in fact, if you see a slight pink hue, the meat will likely be juicy and tender.
This soup, made with pork and vegetables, serves as a complete main course. It pairs wonderfully with ourGrilled French BreadorGarlicky Cauliflower Bread. Alternatively, you can enjoy a cup of this soup alongside aKohlrabi Slaw with Fennel & Applesalad orApple Cheddar Pita Pockets.
The soup can be stored in the refrigerator for approximately 3 days if kept in an airtight container. When you’re ready to reheat it, heat only the amount you need—you should only be reheating soup once for safety reasons. You can heat it in the microwave or warm it on the stovetop over medium-low heat if serving more than one person.
Absolutely. Allow the soup to cool completely before transferring it into freezer-safe containers. It will last for about 3 months in the freezer. When you’re ready to use it, thaw the soup overnight in the refrigerator. Additionally, you can add more fresh or frozen kale, or even spinach, while reheating the soup.
Diabetic Living Magazine; updated November 2022
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Nutrition Facts(per serving)303Calories12gFat19gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
