In this Beef Tomato Ancini de Pepe Soup, lean ground beef is cooked with onion, celery and carrot and then simmers in a tomato beef broth and ancini de pepe pasta. This soup recipe serves 6 in an hour and a half.

Beef Tomato Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

This soup is SO delicious.

It’s one that you can serve in mugs in front of a fire, wrapped in blankets. It’s so cozy and wonderful. If you can’t already tell, I absolutely 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: easy, filling and comforting.

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

To Make This Beef Tomato Ancini de Pepe Soup You Will Need:

  • 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 (I love 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 just 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.

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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!

Beef Tomato Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

For more incredible soup recipes, click here and get lost in all things soup!

Beef Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

Enjoy! And if you give this Beef Ancini de Pepe Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Beef Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch

Beef Ancini de Pepe Soup l SimplyScratch.com #beef #ancinidepepe #pasta #soup #easy #tomato #simplyscratch
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Yield: 6 servings

Beef Ancini de Pepe Soup

In this Beef Tomato Ancini de Pepe Soup, lean ground beef is cooked with onion, celery and carrot and then simmers in a tomato beef broth and ancini de pepe pasta. This soup recipe serves 6 in an hour and a half.

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
  • teaspoons kosher salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 6 tablespoons parmesan cheese, for serving

Instructions 

  • 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.
  • 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 the minced fresh garlic, stir and cook 1 minute.
  • Pour in the crushed tomatoes and low-sodium beef stock.
  • Drop in bay leaves, sprigs of fresh thyme and a parmesan rind.
  • Cover and bring to a low boil. Reduce the heat to low and simmer for 50 minutes. Stir ocassionally.
  • When the time is up, remove the parmesan rind and stir in ancini de pepe pasta, 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 and thyme sprigs and season the soup 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.
Serving: 1g, Calories: 224kcal, Carbohydrates: 19g, Protein: 24g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 1430mg, Potassium: 643mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1862IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 3mg

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