Italian Pork & Tomato Soup

Ingredients

4 tsp olive oil, divided
12 oz pork tenderloin, cut into 1/2-inch cubes
1 tsp paprika
1 cup rotini pasta
14 1/2 oz can of diced tomatoes
1 cup grape tomatoes
1/8 tsp red pepper flakes
2 cups baby spinach
2 tbsp chopped fresh oregano
1/2 tsp chopped fresh rosemary
1/2 tsp sea salt
1 oz low-fat Parmesan cheese

Directions

One: In a large pot, heat 1 tsp oil on medium-high. Sprinkle pork with paprika and add to pot. Cook, stirring occasionally, for 4 minutes, until cooked through. Transfer to a large plate and set aside.

Two: To same pot, add 1 1/2 cups water, pasta, tomatoes and pepper flakes. Bring to a boil and reduce heat to medium-low. Cover and simmer for 8 to 9 minutes, until pasta is tender. Stir in pork and any accumulated juice, spinach, oregano, rosemary, salt and remaining 3 tsp oil. Stir until spinach is slight wilted. Top with Parmesan, if desired.

Makes 4 servings