Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
"My family couldn't get enough of this scrumptious soup featuring ground beef, tomatoes, and small pasta. Each spoonful is a cozy embrace, perfect for warming you up on a chilly winter evening." Recipe title: "Beef, Tomato, and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)"
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Ingredients
- 1 lb 90% lean ground beef
- 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.
- 1- 1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
Instructions
- 1
Activate the sauté function on your device. Once it reaches a high temperature, incorporate the ground beef along with salt, cooking until the meat is nicely browned while breaking it into smaller chunks. Once the beef has taken on a brown color, introduce the diced onion, celery, and carrots, sautéing for 3 to 4 minutes.
- 2
Mix in the tomatoes, beef broth, and bay leaves. Secure the lid and select the soup setting, allowing it to cook for 35 minutes under pressure.
- 3
Following the cooking time, perform a quick release of the pressure. When it’s safe to do so, remove the lid, add the pasta, and stir well. Replace the lid and set the manual pressure for 6 minutes (I used half of the time indicated on the pasta package). Don’t forget to take out the bay leaves before serving.
- 4
In a spacious pot or Dutch oven, heat the beef and salt over high heat until it’s browned, breaking the meat into smaller pieces as it cooks. Add the chopped onion, celery, and carrots, and continue sautéing for 3 to 4 minutes.
- 5
Incorporate the tomatoes, broth, and bay leaf. Cover the pot and let it simmer on low heat until both the beef and vegetables become tender, approximately 1 to 1.5 hours (be prepared to add extra broth or water if it reduces too much).
- 6
Stir in the pasta, mixing well, and cook according to the instructions on the package.
- 7
In a large nonstick skillet, brown the beef with salt over high heat, breaking it into small pieces as it cooks. Add the diced onion, celery, and carrots, sautéing for 3 to 4 minutes.
- 8
Transfer the mixture to the slow cooker along with the tomatoes, broth, and bay leaf. Cover and set to cook on low for 8 hours.
- 9
As the soup nears completion, prepare the pasta on the stove according to the package instructions. Once cooked, add the pasta to the soup, stir, and cook for the recommended time on the package.