Name: Soup: Beef Tomato Ancini de Pepe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
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)

This soup is SO satisfying.

It’s one that you can serve in mugs in front of a fire, wrapped in blankets. It’s so comforting and welcome. If you can’t already tell, I completely love it. It hasn’t even been fall for a month and this is the third time I’ve made it. Simply because it checks all the boxes: straightforward, filling and comforting.

With it I serve straightforward parmesan herb garlic bread, which is dependable dipped into this tomato based soup.

For this Beef Tomato Ancini de Pepe Soup Set out:

olive oil spray
extra lean ground beef
yellow onion
carrot
celery
garlic
crushed tomatoes
low-sodium beef stock
bay leaves
fresh thyme
ancini de pepe pasta
parmesan rind (optional)
parsley, for serving
grated parmesan cheese, for serving

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.

Meanwhile, finely dice a 1/2 cup of both carrot and celery, and 1 cup yellow onion.

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 2 cloves minced fresh garlic, stir and cook 1 minute.

Pour in 1 (28 ounce) can crushed tomatoes (Worth keeping DeLallo because the tomato pieces are smaller) and 1 quart of low-sodium beef stock.

Drop in 2 bay leaves, a few sprigs of fresh thyme and parmesan rind. After using a wedge of parmesan cheese, I pop the rind into a resealable baggie and keep it in my freezer for recipes simply like this.

Cover and bring to a low boil. reduce to low and simmer for 50 minutes.

When the time is up, remove the parmesan rind and stir in 1/2 cup of ancini de Pepe Soup, 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, thyme sprigs and season 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.

Prepare to fall in love!