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.

Course Soups & Stews

Cuisine Italian

Keyword beef, Italian, pasta, soup, Tomato

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 224

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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.
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 the minced fresh garlic, stir and cook 1 minute.
Pour in the crushed tomatoes and low-sodium beef stock.
Drop in bay leaves, sprigs of fresh thyme and a parmesan rind.
Cover and bring to a low boil. Reduce the heat to low and simmer for 50 minutes. Stir ocassionally.
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.
Remove the bay leaves and thyme sprigs and season the soup with salt and freshly ground black pepper to taste.
Ladle into mugs and garnish with extra black pepper, parmesan cheese and minced parsley which will add a pop of herbaceous freshness.

Nutrition