Ingredients
-
1
-
1 - 1/2
-
1/2
-
1/2
-
1/2
-
28
-
32
-
2
-
4
-
-
-
-
-
-
Directions
Tommy and my oldest Karina topped theirs with shredded mozzarella and grated Pecorino Romano with a slice of crusty toasted bread (they called it pizza soup). I had mine topped with grated Pecorino Romano, which is completely optional but SO worth it! Madison whos six complained about the chunks of tomatoes (kids!) so if you have picky kids using crushed tomatoes would work too.,I decided to do this in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, saut/browning pan, and warming pot all in one) because I love the saute feature and how quick it cooks, but you can also make this on the stove, conventional pressure cooker or slow cooker Ive included directions below for all!
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Steps
|
1
Done
|
Add the Tomatoes, Beef Stock and Bay Leaves, Close and Using Pressure Cooker Press Soup (35 Minutes) |
|
2
Done
|
After That Use the Quick Release, Once the Pressure Is Out Open, Add the Pasta and Stir, Cover and Press Manual Pressure 6 Minutes (i Did Half the Time Directed on Package of Pasta). Remove Bay Leaves and Serve. |
|
3
Done
|
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. |
|
4
Done
|
Add the Tomatoes, Stock and Bay Leaf, Cover and Cook Low Until the Beef and the Vegetables Are Tender, About 1 to 1 1/2 Hours (you May Need to Add More Broth or Water If It Evaporates Too Much). |
|
5
Done
|
Add the Pasta, Stir and Cook According to Package Directions. |
