Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
User Reviews
4.9
Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
Description
The recipe begins by sautéing ground beef with kosher salt in a hot pan until evenly browned and broken into small bits. Onion, celery, and carrot are then added and cooked briefly to soften. Crushed tomatoes, beef stock, and bay leaves are combined with the browned mixture to form a flavorful broth infused with vegetables and beef essence.
The soup can be finished using different methods: pressure cooking in an Instant Pot for 35 minutes, slow cooking on low heat for 8 hours, or stovetop simmering until tender. Acini di Pepe, a tiny pasta shape, is added near the end of cooking to absorb the broth and thicken the soup while providing a delicate chewy texture that contrasts with the tender beef and vegetables.
Optional toppings such as grated Parmesan or ricotta cheese add creaminess and extra flavor. This soup serves as a filling meal on its own, suitable for colder weather or as comforting nourishment. The recipe notes to check pasta labels for gluten-free options if needed.
Ingredients
- 1 lb ground beef 90% lean
- 1- 1/2 teaspoon kosher salt
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 28 oz crushed tomatoes I prefer crushed tuttorosso, can, or diced tomatoes
- 32 oz beef stock
- 2 bay leaf
- 4 oz small pasta such as Acini di pepei
- Parmesan Cheese optional, grated
- ricotta cheese optional, grated
- *check labels for gluten-free.
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
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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