Italian Pork And Tomato Soup

• 4 teaspoons olive oil, divided
• 12 ounces pork tenderloin, cubed
• 1 teaspoon paprika
• 3 ounces rotini pasta
• 14 1/2 ounces diced tomatoes
• 1 cup grape tomatoes, quarterd
• 1/8 teaspoon red pepper flakes
• 2 cups Baby Spinach
• 2 tablespoons fresh oregano
• 1/2 teaspoon fresh rosemary
• 1/2 teaspoon salt
• 1 ounce parmesan cheese

1. 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.
2. To same pot, add 11/2 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 juices, spinach, oregano, rosemary, salt and remaining 3 tsp oil. Stir until spinach is slightly wilted. Divide among serving bowls and top with cheese (if using).
3. 1.25 c = 224 cal, fat 8, 5 fiber, 20 protein.

olive oil, pork tenderloin, paprika, rotini pasta, tomatoes, grape tomatoes, red pepper, spinach, fresh oregano, fresh rosemary, salt, parmesan cheese

Taken from www.food.com/recipe/italian-pork-and-tomato-soup-534105 (may not work)