Pasta cream cheese soup with vegetables and smoked pork

Ingredients for 4 servings:

• 3 large carrots
• 3 sprigs of celery
• 1 small onion(s)
• 400 ml stock (meat stock)
• 800 ml water
• 200 g cream cheese, pure
• 100 g smoked pork, cut into cubes
• 150 g pasta (horn pasta)
• Salt
• pepper
• marjoram
• Nutmeg, finely grated
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Dice the vegetables, place them in a large pot, season with salt, and pour over the meat stock and water. Cook until soft enough to your liking. Stir in the cream cheese until no lumps remain. Cut the smoked pork into small cubes and add to the soup. Cook the pasta separately until al dente, then add it to the soup. Finally, bring the soup back to a boil. Season with salt and pepper and refine with marjoram, sweet paprika, and nutmeg.