The cold, dark days of winter make me crave warm and comforting foods. My number one go to is soup. I love nothing more on a cold day then a steaming bowl of hearty soup to warm me from the inside out. On a wintery Sunday, you will usually find me making a big pot of soup for dinner with enough to share or save for leftovers for an easy work day lunch. This simple soup is big on flavor and doesn’t require a lot of ingredients. The recipe has been adapted from one of my favorite recipe sites.
Time to grab your favorite soup pot and give it a try!
Beef, Tomato and Pasta Soup
- 1 lb. lean ground beef (I use 90% lean)
- 2 teaspoons kosher salt
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 28 oz crushed tomatoes
- 32 oz beef stock
- 2-3 bay leaves
- ½ cup Acini di pepe or any small pasta (if using another pasta, use about 4 oz)
- ½ teaspoon Worcestershire sauce
- Parmesan rind, optional but it adds a wonderful depth of flavor
- Grated parmesan for serving, optional
- Cooking spray
Place large pot or Dutch oven to warm over medium heat, spray lightly with cooking spray. Add beef to pot breaking up into small pieces and season with 1 teaspoon of kosher salt. Increase heat to medium high and sauté until beef is browned. Add the onions, celery and carrots, season with ½ teaspoon salt and sauté for about 3 to 4 minutes.
Add the tomatoes, stock, bay leaves and parmesan rind (if using), season with ½ teaspoon salt. Stir, then cover and cook on low for about 1 ½ hours until beef and vegetables are tender. Remove bay leaves and add ½ teaspoon Worcestershire sauce. Taste and adjust seasoning as needed.
Add the pasta and cook according to package directions, stirring frequently to prevent sticking. Your parmesan rind may have completely disintegrated in the soup, if not, fish it out for a yummy chef snack. You have earned it!
Serve topped with grated parmesan and a slice of crusty bread on the side for an enjoyable and easy winter meal.
With love, Debbie