Beef, tomato and acini di pepe soup
Warm up with this hearty Beef, Tomato, and Acini di Pepe Soup! Made with flavorful ground beef, zesty tomatoes, and gluten-free pasta, this comforting dish is perfect for any season. Enjoy the blend of savory beef broth, fresh veggies, and a sprinkle of parmesan cheese in each bite. Ideal for a cozy family meal or meal prep for the week. Ready in just an hour!
- 24 Apr 2024
- Cook time 105 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
Beef, tomato and acini di pepe soup is a comforting and hearty meal that combines the savory flavors of ground beef, tomatoes, and beef broth with the delightful texture of acini di pepe pasta. This gluten-free recipe is easy to prepare and perfect for a cozy family dinner.
Ingredients:
Instructions:
- In a large pot or Dutch oven, heat over medium heat.
- Add the 1 lb ground beef and 1.50 tsp salt.
- Cook until the beef is browned, breaking it up into small pieces with a spoon as it cooks. This should take about 5-7 minutes.
- While the beef is cooking, finely chop 1/2 cup onion, 1 stalk celery, and 1/2 cup carrots.
- Once the beef is browned, add these chopped vegetables to the pot.
- Stirring occasionally, let them cook until they are softened, about 5 minutes.
- Pour in the 2 cans of canned tomatoes (crushed or diced).
- Add the 6 cups beef broth.
- Stir in 2 tsp bay leaf.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low.
- Let the soup simmer for about 20 minutes. This will allow the flavors to meld together.
- While the soup is simmering, bring a separate pot of water to a boil for the pasta.
- Add a pinch of salt to the water.
- Once boiling, add the 4 oz gluten-free acini di pepe pasta.
- Cook according to the package instructions, usually around 5-7 minutes, or until al dente.
- Drain the pasta and set it aside.
- After the soup has simmered for 20 minutes, add the cooked and drained pasta to the pot.
- Stir to combine and let it simmer for another 5 minutes.
- Taste the soup and adjust the seasoning with additional salt if needed.
- Remove the bay leaves before serving.
- Ladle the soup into bowls and top each serving with a sprinkling of the 4 tbsp grated Parmesan cheese.
Tips:
- For a lower-fat version, you can use ground turkey or chicken instead of beef.
- Make sure to dice the vegetables uniformly for even cooking.
- If you don’t have acini di pepe pasta, you can substitute it with other small pasta shapes like orzo or ditalini.
- Adding a splash of red wine can enhance the depth of flavor in the soup.
- For an extra touch, consider adding a sprinkle of fresh herbs like basil or parsley just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
This beef, tomato, and acini di pepe soup is sure to become a family favorite. Its rich flavors and comforting texture make it perfect for any occasion. Top it off with some grated Parmesan cheese and enjoy a warm, delicious bowl of homemade soup!
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 3.57g | 9% |
| Sugar 4.91g | 5% |
| Fat | |
| Fat 18g | 20% |
| Saturated 7g | 22% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 60mg | 11% |
| Vitamin B1 0.88mg | 73% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 1.83ug | 76% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.06mg | 7% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 2.81mg | 26% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 690mg | 20% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 1760mg | 117% |
| Zinc, Zn 3.58mg | 33% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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