- 1 LB 90% lean ground beef
- 1½ TSP kosher salt
- ½ C onion (diced)
- ½ C celery (diced)
- ½ C carrot (diced)
- 28 OZ canned crushed or diced tomatoes
- 32 OZ beef stock
- 2 bay leaves
- 4 OZ small pasta such as acini di pepei
- grated parmesan cheese and ricotta (optional)
Instant Pot:
- 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. Remove bay leaves and serve.
Slow Cooker:
- 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.
Stove-Top:
- 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 1½ 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.
Yields 6 servings.
Serving: 1 generous cup, Calories: 249 kcal, Carbohydrates: 23 g, Protein: 21 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 49 mg, Sodium: 593 mg, Fiber: 3 g, Sugar: 4 g
https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup