Brown the ground pork in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve. Serves 8.
Recommendation: leave pasta separate from soup until right before serving.