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I love pasta Puttanesca. It has a little bit to do with the fact that supposedly, it came about from Italian “ladies of the night” who used to make the pasta between customers or, as it is also rumored, concocted this dish to lure customers in with the intoxicating scent of this garlic-based tomato sauce. Sure, I love a good story—I’ll admit it. But add in capers, anchovies, and black olives…well. You had me at capers. And ladies of the night.
Why I Think You’ll Love This Soup Recipe!
- This “cheater” recipe uses a jar of puttanesca sauce to flavor the soup, yet it is still loaded with healthy protein and pasta.
- This recipe has only FIVE ingredients and is so hearty that it is a meal itself!
- It’s a truly unique soup that I bet you haven’t tried before!
Hearty, Beefy Puttanesca Soup
You are probably wondering how I came up with this pasta puttanesca soup, as this isn’t your normal type of soup recipe. Well, my online friends, I had one puny 14-ounce can of diced tomatoes with peppers, and my large can of tomatoes that I always have on hand was nowhere in sight. I also had almost three pounds of stewing beef. The math was not adding up, my friends.
This is how my recipe came about. I had stew meat that I wanted to use in a tomato-based stew or soup. I wanted a tomato stew with pasta and beef.
I ended up with Beefy Pasta Puttanesca Soup, and I thank the ladies of the night that I did! I had a jar of the sauce in the pantry, looked at it with wrinkled eyebrows, and thought, “Why not?!”
Add in Vegetables
This recipe is an excellent soup recipe as written, deeply flavored with olives and capers, and hearty with stewing beef and pasta. However, you can add in vegetables if you want.
Carrots and celery would be excellent in this. If you are making it in the slow cooker, add them a few hours before the stew is finished. If you are making it in the Instant Pot, cook the beef first, then release the pressure and add the vegetables. Cook for another 15 minutes at high pressure, then continue with the recipe as written.
Now I know that you all love my Classic Beef & Tomato Macaroni Soup and it’s also the most popular soup recipe on my entire website. Actually, during the winter months, it is THE most popular recipe on my website. If you want a non-tomato-based soup, try my Beef Macaroni Soup.
Now, will you trust me that you will also love THIS soup? My new Beefy Pasta Puttanesca Soup?
Happy cooking!
Love,
Karlynn
More Delicious Beef Soup Recipes!
Beefy Pasta Puttanesca Soup
Ingredients
- 1 tablespoon oil
- 2-3 pounds beef stewing meat
- 4 cups beef broth
- one 14 ounce can diced tomatoes
- 24 ounces puttanesca sauce
- 1 1/2 cups egg noodles or other pasta of choice
Instructions
Slow Cooker
- Place the oil in a large skillet. Heat on medium-high heat.
- Fry the beef until browned on all sides. Drain any excess grease from the beef cubes, then place them into the crockpot.
- Pour in the broth, tomatoes, and puttanesca sauce.
- Cook on low for 6-8 hours or until the beef is tender and falling apart. Taste test, and if the sauce is too acidic, add in a bit of white sugar to balance out the flavor.
- Half an hour before serving, mix in the pasta. Let it cook in the slow cooker soup until it has softened and is ready to eat.
- Serve topped with a sprinkle of parmesan cheese if desired!
Instant Pot
- Place the oil in the bottom of your instant pot. Use the saute button and fry the beef until browned. Remove any excess grease from frying.
- Pour in the broth, tomatoes, and sauce. Deglaze the bottom of the pot by scraping it with a wooden spoon to remove the browned bits.
- Cook on high pressure for 60 minutes. Let the pressure release naturally. Taste test, and if the sauce is too acidic, add in a bit of white sugar to balance out the flavor.
- Stir in the pasta of choice. Let cook in the hot soup for 20 minutes or until softened. Serve in bowls.
The Real Person!
The Real Person!
You don’t mention how much capers and olives and what kinds to add…
Karlynn J says
You don’t need to add them, the puttanesca sauce will already have it in it! The large sauce will already be flavored, have the capers and olives and onions in it, and is ready to go.
Karlynn J says
“jarred” sauce, not large.
John M Antosy says
Homemade Puttanesca! Easy Peazy! Yes you need the anchovies, capers and black olives into a can of 28 oz. Stewed Tomatoes italiano seasoned. Bada Bing Bada BOOM!
Susan says
Could this be cooked on high pressure in the Instant Pot? If so, how long do you think it would cook?
Patty Cakes says
Dare I say this might even be better than the beef macaroni soup? It’s close man, it’s close! SO GOOD!
Ladb says
can you please share the brand of sauce you used and where to purchase please……thanks
thekitchenmagpie says
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" profile_url="https://www.livefyre.com/profile/22764406/" ns="true">Ladb There’s Pembertons, Barillo, Del Grosso, head to your nearest Italian shop and peruse the aisles! That’s where you will find the best ones!
Jamie King says
I picked up a jar at Frieson Bros. They had a few different brands to chose from.