Beefy Pasta Puttanesca Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2-3 pounds beef stewing meat
02 -
1 tablespoon oil
→ Liquids and Sauces
03 -
4 cups beef broth
04 -
1 can (14 ounces) diced tomatoes
05 -
24 ounces puttanesca sauce
→ Pasta
06 -
1 1/2 cups egg noodles (or pasta of choice)
→ Optional
07 -
White sugar to taste (if needed to balance acidity)
08 -
Grated parmesan cheese for serving
# Instructions:
01 -
Heat oil in a large skillet over medium-high heat. Brown the beef stewing meat on all sides until well-seared. Drain any excess grease.
02 -
Transfer browned beef to slow cooker. Add beef broth, tomatoes, and puttanesca sauce. Cook on low for 6-8 hours until beef is tender and falling apart. Add pasta during the last 30 minutes of cooking.
03 -
Use sauté function to brown beef in oil. Add broth, tomatoes, and sauce, scraping bottom to deglaze. Cook on high pressure for 60 minutes with natural release. After release, add pasta and let cook in hot soup for 20 minutes.
04 -
Taste and adjust flavor with sugar if needed to balance acidity. Serve hot in bowls, topped with grated parmesan if desired.
# Notes:
01 -
Can also be made on stovetop for 1-2 hours, though slow cooking produces more tender meat
02 -
Pasta will continue to absorb liquid as it sits
03 -
Perfect for making ahead and reheating