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!
Cook time 105 min
Prep time 15 min
Ingredients:
1 lb ground beef (80/20%)1.50 tsp salt
1/2 cup onion
1 stalk celery
1/2 cup carrots
2 cans canned tomatoes
6 cups beef broth
2 tsp bay leaf
4 oz gluten-free pasta
4 tbsp grated parmesan cheese
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.
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 per serving
6 ServingsCalories 290kcal
Protein 18g
Carbohydrates 15g
Fiber 3.57g
Sugar 4.91g
Fat 18g
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