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I absolutely love pasta Puttanesca. It has a little bit to do with the fact that supposedly it came about from Italian “ladies of the night” that 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.
To be honest, the best puttanesca I have had was here in Edmonton at Cafe Amore. One evening when they were still at their old location, they had it on special for the night. I ate it and fell madly in love.
I haven’t seen it on the menu again. Ever. Oh, I have looked and I have watched their menu. No such luck. So eventually, my friends, ( maybe next week because now I am craving it wildly) I will make a homemade pasta puttanesca. My favorite pasta, bar none.
You are probably wondering how I came up with this pasta puttanesca soup.
Well, my online friends, I had one puny 14 ounces 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 3 pounds of stewing beef. The math was not adding up, my friends.
This is how my recipes come about. I had stew meat that I wanted to make a tomato-based stew/soup out of. I wanted a tomato stew with pasta and beef.
I ended up with Beefy Pasta Puttanesca Soup and thank the ladies of the night that I did! I had a jar of the sauce in the pantry from a gift basket that I won at Christmas in November last year. I found it…..looked at it with eyebrows wrinkled…and thought… heck YEAH!!!
And Beefy Pasta Puttanesca Soup became a thing.
You guys, I didn’t even have macaroni for the soup, that’s how unorganized I was! So I took some egg noodles and added them at the end.
Perfection.
Now babes, this recipe is so easy because I used that jar of pasta sauce. Yes, remember, this was panic city. I had already seared the beef and was raring to go. You would think I would learn to prep beforehand but no. I ALWAYS have tomatoes. To be fair I think that this soup was meant to be because two days later I DID find the large can of tomatoes that I knew was in the pantry. It had been lost in the Christmas fray.
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
Beefy Pasta Puttanesca Soup
- Prep Time
- 10 minutes
- Cook Time
- 6 hours
- Course
- Soup
- Cuisine
- American
- Servings
- 10
- Calories
- 374
- Author
- Karlynn Johnston
Ingredients
- 1 tablespoon oil
- 2-3 pounds beef stewing meat
- 4 cups beef broth
- one 14 ounce can chunky tomatoes with peppers
- 24 ounces jarred 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. Drain any excess grease from the beef cubes then place them into the crockpot.
- Pour in the broth, tomatoes, and 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.
- 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 ready. Serve in bowls.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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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
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!