Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC + Stove)
Beef, Tomato and Acini di Pepe Soup
If you love acini de pepe (one of my favorite pasta shapes), I think you’ll also love this Chicken Soup with Spinach and Acini De Pepe or use it in place of orzo in the Italian Wedding Soup. You can also see more Soup Recipes here!
I was snowed in yesterday, which meant soup day. It also gave me an opportunity to make this AMAZING soup inspired from a small deli who called it Grandma’s Soup. I loved how the bits of meat tasted almost like meatballs, without having to do the extra work.
Tommy and my oldest Karina topped theirs with shredded mozzarella and grated Pecorino Romano with a slice of crusty toasted bread (they called it pizza soup). I had mine topped with grated Pecorino Romano, which is completely optional but SO worth it! Madison who’s six complained about the chunks of tomatoes (kids!) so if you have picky kids using crushed tomatoes would work too.
I decided to do this in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) because I love the saute feature and how quick it cooks, but you can also make this on the stove, conventional pressure cooker or slow cooker – I’ve included directions below for all!
Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
- 1 lb 90% lean ground beef
- 1- 1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced tomatoes
- 32 oz beef stock*
- 2 bay leaves
- 4 oz small pasta such as Acini di pepei*
- grated parmesan cheese, optional
- *check labels for gluten-free.
- 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.
- Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
- 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.
Stove top directions:
- 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.
- 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).
- Add the pasta, stir and cook according to package directions.
Slow Cooker directions:
- 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.
- Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
- 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.