Cozy Crockpot Roast Pork Soup with Broccoli Rabe and Provolone Tips, FAQ & printable recipe

Tips for success

For the most consistent results, avoid overloading the slow cooker, as this can lead to uneven cooking temperatures. If you prefer a thinner soup, you can add an extra half-cup of chicken stock during the final stage.

The bitterness of the broccoli rabe can be adjusted by blanching it for one minute in boiling water before adding it to the soup, which helps mellow the flavor while keeping the color vibrant.

If you find that the soup is too thick after adding the cheese, add a splash of hot water or more chicken stock to reach your desired consistency.

For a deeper flavor, you can sear the pork chunks in a hot pan with a small amount of oil before adding them to the slow cooker, though this is not strictly necessary for the recipe to be delicious and successful.

Variations

• Spicy Roast Pork Soup: Increase the amount of crushed red pepper to 1 teaspoon and add a pinch of cayenne pepper during the assembly phase for a more pronounced heat that cuts through the creamy cheese.
• Garlic-Heavy Variation: Double the amount of garlic cloves to 16, slicing them thinly instead of smashing them, to create a more intense garlic flavor that infuses the broth throughout the long cooking process.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in individual portions for up to 2 months.

Reheat

Gently reheat on the stovetop over low heat until warmed through, stirring frequently to prevent the cheese from separating.

Store any leftover soup in an airtight container in the refrigerator for up to three days. As the soup cools, the provolone may solidify, which is normal. When transferring leftovers, ensure the soup has cooled down for at least 30 minutes but no more than 2 hours before placing it in the refrigerator to maintain food safety and quality.

You can prepare the soup base, including the pork, beans, and aromatics, up to 24 hours in advance and keep it in the refrigerator. When you are ready to serve, simply transfer the mixture to the slow cooker and proceed with the cooking time. The greens and cheese should always be added fresh at the end to ensure the best texture and flavor profile.

Serving ideas

Serve this soup in deep, warm bowls to help maintain the temperature of the creamy broth. The toasted sesame Italian bread croutons should be added immediately before serving to ensure they remain crisp and do not become soggy.

A sprinkle of fresh parsley or an extra dusting of grated cheese can be added as a garnish if desired, though the soup is quite rich on its own.

Because this is a hearty, substantial dish, it pairs well with a simple side salad of bitter greens dressed with a light vinaigrette. The brightness of the salad complements the richness of the pork and provolone, creating a well-rounded meal experience.

Ensure that the bread used for the croutons is crusty and high-quality to provide the best contrast to the tender pork and creamy soup base.

Frequently asked questions

Recipe card

Cozy Crockpot Roast Pork Soup with Broccoli Rabe and Provolone

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 2.5 lb pork shoulder, cut into chunks
• 8 garlic cloves, smashed
• 15 oz cannellini beans, drained
• 1 tsp fennel seeds
• 1/2 tsp crushed red pepper
• 4 cups chicken stock
• 1 bunch broccoli rabe, chopped
• 1/2 cup heavy cream
• 2 cups sharp provolone cheese, shredded
• 1 cup toasted sesame Italian bread croutons, for serving

Instructions

1. Place the pork shoulder chunks, smashed garlic cloves, cannellini beans, fennel seeds, crushed red pepper, and chicken stock into the slow cooker vessel. Ensure everything is evenly distributed to promote consistent cooking throughout the process.
2. Cover the slow cooker and set to low heat for 7 hours. Once the time is up, use two forks to shred the pork directly in the pot until it reaches a tender consistency and internal temperature of at least 145°F (63°C). Let the pork rest for 5 minutes after shredding.
3. Fold in the chopped broccoli rabe, heavy cream, and shredded sharp provolone cheese. Stir gently until the greens are wilted and the cheese is fully melted into the broth. Ladle into bowls and top with toasted sesame Italian bread croutons.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

Fiber

4.5 g

Sugar

1.2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.