In this Beef Tomato Ancini de Pepe Soup, lean ground beef is cooked with onion, celery and carrot and then simmers in a tomato beef broth and ancini de pepe pasta. This soup recipe serves 6 in an hour and a half.

Beef Tomato Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

This soup is SO delicious.

It’s one that you can serve in mugs in front of a fire, wrapped in blankets. It’s so cozy and wonderful. If you can’t already tell, I absolutely love it. It hasn’t even been fall for a month and this is the third time I’ve made it. Simply because it checks all the boxes: easy, filling and comforting.

With it I serve easy parmesan herb garlic bread, which is perfect dipped into this tomato based soup.

To Make This Beef Tomato Ancini de Pepe Soup You Will Need:

  • olive oil spray
  • extra lean ground beef
  • yellow onion
  • carrot
  • celery
  • garlic
  • crushed tomatoes
  • low-sodium beef stock
  • bay leaves
  • fresh thyme
  • ancini de pepe pasta
  • parmesan rind (optional)
  • parsley, for serving
  • grated parmesan cheese, for serving

Spray a dutch oven lightly with olive oil and add in 1 pound extra lean ground beef. Use a wooden spoon to break up and cook until no longer pink.

Meanwhile, finely dice a 1/2 cup of both carrot and celery, and 1 cup yellow onion.

Once the ground beef is fully cooked, add in the carrot, celery and onion with a pinch of kosher salt. Stir and cook for 5 to 8 minutes, or until tender.

Next add in 2 cloves minced fresh garlic, stir and cook 1 minute.

Pour in 1 (28 ounce) can crushed tomatoes (I love DeLallo because the tomato pieces are smaller) and 1 quart of low-sodium beef stock.

Drop in 2 bay leaves, a few sprigs of fresh thyme and parmesan rind. After using a wedge of parmesan cheese, I pop the rind into a resealable baggie and keep it in my freezer for recipes just like this. 

Cover and bring to a low boil. reduce to low and simmer for 50 minutes.

When the time is up, remove the parmesan rind and stir in 1/2 cup of ancini de Pepe Soup, cook according to the package directions, about 8 to 10 minutes. Add more water if the pasta absorbs too much of the soup.

Remove the bay leaves, thyme sprigs and season with salt and freshly ground black pepper to taste.

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Ladle into mugs and garnish with extra black pepper, parmesan cheese and minced parsley which will add a pop of herbaceous freshness.

Prepare to fall in love!

Beef Tomato Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

For more incredible soup recipes, click here and get lost in all things soup!

Beef Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

Enjoy! And if you give this Beef Ancini de Pepe Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Beef Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

Beef Ancini de Pepe Soup
Yield: 6

Beef Ancini de Pepe Soup

In this Beef Tomato Ancini de Pepe Soup, lean ground beef is cooked with onion, celery and carrot and then simmers in a tomato beef broth and ancini de pepe pasta. This soup recipe serves 6 in an hour and a half.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • olive oil spray
  • 2/3 cup yellow onion, finely diced
  • 1/2 cup or 1 medium carrot, finely diced
  • 1/2 cup or 2 short celery stalks, finely chopped
  • 1 pound extra lean (95/5) ground beef
  • 3/4 teaspoon grated fresh garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1 quart (4 cups) low-sodium beef stock
  • 2 bay leaves
  • 2 cups water
  • 4 ounces or 1/2 cup ancini de pepe pasta
  • 2-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • parmesan cheese, for serving

Instructions

    1. Spray a dutch oven lightly with olive oil and add in 1 pound extra lean ground beef. Use a wooden spoon to break up and cook until no longer pink.
    2. Once the ground beef is fully cooked, add in the carrot, celery and onion with a pinch of kosher salt. Stir and cook for 5 to 8 minutes, or until tender.
    3. Next add in the minced fresh garlic, stir and cook 1 minute.
    4. Pour in the crushed tomatoes and low-sodium beef stock.
    5. Drop in bay leaves, sprigs of fresh thyme and a parmesan rind.
    6. Cover and bring to a low boil. Reduce the heat to low and simmer for 50 minutes. Stir ocassionally.
    7. When the time is up, remove the parmesan rind and stir in ancini de pepe pasta, cook according to the package directions, about 8 to 10 minutes. Add more water if the pasta absorbs too much of the soup.
    8. Remove the bay leaves and thyme sprigs and season the soup with salt and freshly ground black pepper to taste.
    9. Ladle into mugs and garnish with extra black pepper, parmesan cheese and minced parsley which will add a pop of herbaceous freshness.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 311 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 939mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 23g
Nutrition information isn’t always accurate.
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