Ah, the joys of a cozy night in, wrapped in a blanket with a bowl of something that feels like a hug in a mug—cue the Hearty Beef Tomato Soup with Acini Di Pepe. It’s like a love letter to your taste buds, with the beefy richness and tomatoey tang dancing in your mouth, while those tiny pasta pearls—acini di pepe, what a name, right?—play the perfect supporting role. I stumbled upon this combination during one of those evenings when Netflix was my only plan, and let me tell you, it was a culinary epiphany.
Steps
- Instant Pot Method: Set the Instant Pot to sauté mode and add the ground beef with salt. Cook until the beef is browned, breaking it into small pieces. Once browned, add the diced onion, celery, and carrots, and sauté for 3 to 4 minutes.
- Add crushed tomatoes, beef stock, and bay leaves, then seal the Instant Pot. Use the soup setting to cook for 35 minutes, then release the pressure quickly. Open the lid, add the pasta, stir, and cook under manual pressure for 6 minutes. Remove bay leaves before serving.
- Stove Top Method: In a large pot, brown the ground beef with salt over high heat, breaking it into small bits. Add the onion, celery, and carrots, and sauté for 3 to 4 minutes.
- Pour in the tomatoes, beef stock, and bay leaves. Cover the pot and simmer on low heat for 1 to 1.5 hours until the beef and vegetables are tender. Stir in the pasta and cook according to package instructions.
- Slow Cooker Method: Brown the ground beef with salt in a nonstick skillet, breaking it into small bits. Add the onion, celery, and carrots, and sauté for 3 to 4 minutes.
- Transfer the beef and vegetables to a slow cooker, add the tomatoes, beef stock, and bay leaves, and cook on low for 8 hours. Just before serving, cook the pasta on the stove as per package instructions, then stir it into the soup.
Ingredients
- 1 pound of 90% lean ground beef
- 1 ½ teaspoons kosher salt
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
- 28-ounce can of crushed or diced tomatoes (preference for crushed)
- 32 ounces of beef stock
- 2 bay leaves
- 4 ounces of small pasta, such as Acini di Pepe
- Grated parmesan cheese (optional)
- Ricotta cheese (optional)
Nutritional Values
Calories: 1494 kcal | Carbohydrates: 138 g | Protein: 126 g | Fat: 48 g | Saturated Fat: 18 g | Cholesterol: 294 mg | Sodium: 3558 mg | Fiber: 18 g | Sugar: 24 g
FAQ
- Can I make this soup without an Instant Pot?
- Yes, you can prepare this soup using a stovetop, a conventional pressure cooker, or a slow cooker. Directions for each method are provided in the recipe.
- What type of pasta is used in this soup?
- The recipe uses small pasta such as Acini di Pepe. If you prefer, you can substitute it with other small pasta shapes.
- How can I make this soup more kid-friendly?
- If your children dislike tomato chunks, consider using crushed tomatoes instead of diced ones. This can help create a smoother texture.
- Is there a way to make this soup gluten-free?
- To make this soup gluten-free, ensure that the pasta you use is gluten-free. Check the labels on your pasta package to confirm.
- What are some optional toppings for this soup?
- You can enhance the flavor by adding grated Parmesan cheese, a dollop of ricotta, or shredded mozzarella as toppings. These additions are optional but highly recommended for extra taste.
Tips
- For a smoother texture that kids might prefer, consider using crushed tomatoes instead of diced ones to avoid tomato chunks in the soup.
- If you enjoy a cheesy topping, try adding shredded mozzarella and grated Pecorino Romano on top, or even a dollop of ricotta for extra creaminess.
- When using the Instant Pot, take advantage of the sauté function to brown the ground beef and enhance the soup’s flavor before pressure cooking.
- If using the stove or a slow cooker, keep an eye on the liquid level and add more broth or water if necessary to ensure the soup remains rich and flavorful.
Equipment
- Instant Pot (or a conventional pressure cooker)
- Slow Cooker (if you choose to use this method instead of the Instant Pot or stove)
