Wild Mushroom & Sage Pork & Gemelli Soup
Ingredients
3 shallots, sliced thin
6 garlic cloves, minced
1 1/2″ piece of ginger, keep whole
1 lb ground pork
1/2 cup cilantro, chopped
2 cups mushrooms (your choice), rinsed
4 cups chicken broth (I used broth leftover from boiling chicken but you can use a box!)
1/4 cup Tamarai (gluten free soy sauce)
2 cups fresh spinach
Wild Mushroom and Sage Olive Oil
Red pepper flakes, optional
Garlic powder, optional
Pasta of your choice, prepared per package
Fresh parmesan, optional
Instructions
1. In a large stock pot, drizzle a generous amount of Wild Mushroom & Sage Olive Oil. Add shallots & saute until translucent.
2. Next, add garlic & ginger to the pot.
3. When garlic starts to turn slightly brown, add the pork and saute until cooked through.
4. Add chopped cilantro, mushrooms, chicken broth & Tamari to the pot and allow flavors to come together for about 10-15 minutes.
5. Start boiling water to prepare pasta.
6. Add fresh spinach to the soup & drizzle with a bit more Wild Mushroom & Sage Olive Oil.
7. Add red pepper flakes & garlic powder, to taste. (Optional)
8. Once pasta is cooked, spoon into a bowl & add soup on top.
9. Sprinkle with fresh parmesan & enjoy!