Italian Tomato Pasta Soup

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• 1 tablespoon extra virgin olive oil
  Ingredient note

  Source: 1 tablespoon extra virgin olive oil
• 1 pound ground beef
  Ingredient note

  Source: 1 pound ground beef
• 1 pound ground sweet Italian sausage
  Ingredient note

  Source: 1 pound ground sweet Italian sausage
• 2 stalks celery (chopped)
  Ingredient note

  Source: 2 stalks celery (chopped)
• 1 each medium yellow onion (chopped)
  Ingredient note

  Source: 1 medium yellow onion (chopped)
• 10 ounces baby portobello (crimini mushrooms, quartered)
  Ingredient note

  Source: 10 ounces baby portobello (crimini mushrooms, quartered)
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 1 each large clove garlic (minced)
  Ingredient note

  Source: 1 large clove garlic (minced)
• 1/2 teaspoon oregano
  Ingredient note

  Source: 1/2 teaspoon oregano
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 35 ounces Tuttorosso crushed tomatoes chunky style with basil
  Ingredient note

  Source: 35 ounces Tuttorosso crushed tomatoes chunky style with basil
• 32 ounces beef stock (*see note)
  Ingredient note

  Source: 32 ounces beef stock (*see note)
• 250 grams about 1/2 pound acini di pepe pasta (or other small pasta shape)
  Ingredient note

  Source: 250 grams about 1/2 pound acini di pepe pasta (or other small pasta shape)
• 1/2 each head/bunch escarole (chopped)
  Ingredient note

  Source: 1/2 head/bunch escarole (chopped)

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Once hot, add the beef and sausage breaking up into small pieces with a spatula. Cook until browned.
3. Add the celery, onion, mushrooms, bay leaves, garlic, oregano, salt and pepper. Stir to combine and cook another 4-5 minutes until softened.
4. Add the tomatoes and beef stock. Stir well, cover, reduce heat to low simmer and cook for about 1.5 hours until slightly reduced.
5. Remove the cover, add the pasta to the pot, stir and cook according to package directions.
6. Add the escarole during the last minute of cooking. Stir into the soup until wilted.
7. Season to taste with more salt or pepper as necessary before serving.