Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)

Name: Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 lb 90% lean ground beef; 1- 1/2 teaspoon kosher salt; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 cup diced carrot; 28 oz can crushed or diced tomatoes; 32 oz beef stock*; 2 bay leaves; 4 oz small pasta such as Acini di pepei*; grated parmesan cheese and ricotta; *check labels for gluten-free

User Reviews

4.9

720 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 Servings
Calories
249 kcal
Course
Soup
Cuisine
Italian

Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)

Iris Warren

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My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

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Ingredients

Servings

1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso)
32 oz beef stock*
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese and ricotta (optional)
*check labels for gluten-free.

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Instructions

Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.
Add the pasta, stir and cook according to package directions.
Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir and cook according to package directions.

Nutrition Information

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Serving 1generous cup Calories 249kcal (12%) Carbohydrates 23g (8%) Protein 21g (42%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 49mg (16%) Sodium 593mg (25%) Fiber 3g (12%) Sugar 4g (8%)