Italian beef soup is rich, hearty, and bursting with robust flavor! It's made with tender chunks of beef slow-simmered in a savory broth with fresh vegetables, herbs, and al dente pasta. Easy to make, this soup is perfect for chilly evenings or anytime you crave a comforting bowl!
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This Italian beef soup is my go-to comfort meal. It's a rich dish that's perfect for a cozy Sunday night dinner, but also shines at a fancy dinner party. Plus, it's easy to prepare, making it ideal for meal prep!
This soup features the best of Italian cooking, using simple ingredients like tender beef and vegetables to create a rustic meal. The secret of this soup's incredible flavor lies in the slow simmer, which allows the beef to become tender while the flavors develop. I also include a secret ingredient – beef bone broth – to add richness and depth to the broth!
I love to serve beef vegetable soup with a fresh salad like spinach and arugula salad and burrata caprese. A slice of homemade stirato bread is perfect for soaking up the extra broth. An Italian dessert is the best way to end the meal, with Italian almond cake or chocolate budino being delicious!
For more hearty Italian soups, you'll love this minestrone soup with chicken, orzo vegetable soup, and authentic pasta fagioli!
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Ingredients
Ingredient Notes:
- Chuck roast: I love using chuck roast because it develops robust flavor and tenderness as it simmers. I prefer grass-fed and finished beef from regenerative farming because I find it has a superior flavor and supports sustainable agricultural practices. It may also contain more antioxidants and omega-3s! For the best flavor and texture, I recommend selecting a piece of meat that is bright red and well-marbled. For optimal tenderness, look for minimal connective tissue, which appears as white or silverly strands in the meat. Before cooking the beef, trim any excess fat and large amounts of connective tissue, then cut the beef into bite-sized, 1-inch cubes.
- Beef bone broth: using bone broth is my trusted secret for creating Italian dishes with big flavor, as seen in my tagliatelle bolognese, chicken limone, and mushroom pappardelle recipes! Bone broth is made by simmering bones and connective tissue for an extended period, resulting in a rich broth with deep flavor. If you don't have it on hand, you can substitute with regular beef, chicken, or vegetable broth. Since they are lighter in flavor, you may need to add more seasonings to taste.
- San Marzano tomatoes: these come whole in a can and I crush them with my hands before cooking. I recommend using DOP certified San Marzano tomatoes imported from Italy. They have a slightly sweet flavor, low acidity, and a rich taste that enhances the soup. If they're unavailable, you could substitute with San Marzano-style tomatoes, which are grown with similar seeds but in a different region. Or you could use regular canned tomatoes.
- Ditalini rigati: this is my favorite pasta to use in soups. It has a small, tube shape with little ridges that grab the broth and pack flavor into each bite. You could instead use a pasta of your choice. I recommend a small shape that fits onto a spoon and doesn't overpower the other ingredients. Tubetti, conchigliette (small shells), farfalline (small butterflies), orzo, or spaghetti broken up into 1-inch pieces are great options!
- Fresh thyme, oregano, parsley, basil: I love using fresh herbs because their vibrant flavor complements the richness of the soup. If you don't have them on hand, you can use ⅓ the amount of dried herbs.
See recipe card for quantities.
Substitutions and Variations
- Use a different oil: if searing the beef on high, you can substitute the olive oil for one with a higher smoke point. Avocado oil is a great option.
- Use a different cut of meat: instead of the chuck roast, you could use a different kind of stewing meat like boneless short ribs or shoulder roast, cut into 1-inch cubes. You could also use ground beef, but adjust the simmer time accordingly as it will only need 30 minutes to develop flavor without overcooking. I don't recommend pre-packaged stew meat because they contain a mixture of cuts that may require different cooking times. This could lead to inconsistent texture and flavor.
- Add different vegetables: this recipe is perfect for using up what you have in the fridge! Chopped kale, bell peppers, or zucchini would be great options.
- Switch up the garnish: if you don't have Parmigiano Reggiano on hand, you can instead garnish with regular parmesan or Pecorino Romano. You can also add a pop of texture by sprinkling pangrattato on top, a delicious Italian breadcrumb with amazing flavor!
Instructions
Step 1: heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubes of chuck roast in a single layer and sear until browned on all sides (image 1). Cook in batches to avoid overcrowding the pot. Then remove the chuck roast from the pot and set aside.
Step 2: in the same pot, cook the carrots, celery, and onion for 5 to 7 minutes, stirring occasionally until softened. Then add the garlic and cook for 1 more minute until fragrant (image 2).
Step 3: return the chuck roast to the pot. Add the San Marzano tomatoes and deglaze the pot by using a wooden spoon to scrape up the browned bits on the bottom (image 3a). Then stir in the beef bone broth and fresh thyme (image 3b).
Step 4: bring the soup to a boil (image 4a). Then reduce the heat to low and simmer covered for 1.5 to 2 hours, until the chuck roast is tender (image 4b). Occasionally stir the soup and check that it is maintaining a simmer (image 4c). At the end of the simmer time, you can stir in a bit more bone broth if the soup is thicker than you'd like.
Step 5: after the soup has simmered and the chuck roast is tender, add the green beans to the pot. Simmer uncovered for 10 minutes. Then add the ditalini rigati and simmer uncovered for 10 more minutes until the pasta is al dente and the green beans are tender (image 5). Stir often to prevent the pasta from sticking. Pour in more bone broth as needed to achieve your desired consistency.
Step 6: a couple of minutes before the pasta and green beans are done, stir in the fresh baby spinach. Cook for 2 minutes, until wilted (image 6a). Then stir in the fresh oregano, basil, and parsley (image 6b). Season with salt and pepper to taste, then remove the pot from the heat. Ladle the soup into bowls and garnish with more fresh parsley and Parmigiano Reggiano (image 6c). Serve and enjoy!
Storage, Reheating, and Make Ahead
- Storage: leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months. Thaw leftovers in the refrigerator overnight before reheating.
- Reheating: you can reheat the leftovers in a pot over medium-low heat, or you can microwave them in a covered, microwave-safe bowl in 30-second increments. You can add more bone broth as needed to reach your desired consistency. All leftovers should be reheated to 165°F (74°C) throughout.
- Make ahead: this soup is perfect to make ahead and meal prep. Follow the recipe as written and the storage and reheating instructions above.
See the USDA Leftovers and Food Safety guide for more information on how to handle leftovers safely.
Expert Tips
- Sear the chuck roast first, before simmering it in the soup. This creates a flavorful crust that locks in the beef's natural juices for a tender bite.
- Deglaze the pot when adding the San Marzano tomatoes, by using a wooden spoon to scrape up the browned bits on the bottom. This technique incorporates extra flavor into the broth and caramelizes the tomatoes, enhancing their sweetness and richness.
- Simmer the soup for 1.5 to 2 hours to fully tenderize the chuck roast, which is a crucial step for achieving the best texture and flavor. Once the beef is tender, you can add the remaining vegetables, herbs, and pasta for a delicious finish.
FAQ
The most tender beef for soup is usually chuck roast. It has rich marbling and connective tissues that break down during slow cooking, resulting in a flavorful and tender meat. Other great options include boneless short ribs and shoulder roast as they also become tender when simmered for an extended period.
If your soup reduces too much while cooking, simply pour in more bone broth gradually until reaching your desired consistency. The recipe suggests considering this at two key points – after simmering the soup for 1.5 to 2 hours and again after adding the pasta, as it can absorb some of the broth.
The beef is tender when it can be easily shredded or cut with a fork. When using a chuck roast, this usually happens after it simmers for 1.5 to 2 hours.
Related
Looking for more Italian soups? Try these favorites:
Pairing
These are my favorite dishes to serve with Italian beef soup:
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Recipe
Italian Beef Soup
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Ingredients
- 2 tablespoons extra virgin olive oil *
- 1 pound chuck roast (trimmed & cut into 1-inch cubes)*
- 2 carrots (peeled and diced)
- 2 celery stalks (two ribs; diced)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 14 ounces San Marzano tomatoes (crushed)*
- 6 cups beef bone broth (plus more as needed)*
- 1 tablespoon fresh thyme (chopped)*
- 1 cup green beans (chopped into 1-inch pieces)
- 1 cup ditalini rigati (4 ounces)*
- 1 cup fresh baby spinach
- 1 tablespoon fresh oregano (chopped)*
- 1 tablespoon fresh basil (chopped)*
- 1 tablespoon fresh parsley (chopped; plus more for garnish)*
- kosher salt (to taste)
- black pepper (to taste)
- Parmigiano Reggiano (grated for garnish)*
Instructions
- Sear the beef: heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubes of chuck roast in a single layer and sear until browned on all sides. Cook in batches to avoid overcrowding the pot. Remove the chuck roast from the pot and set aside.
- Cook the vegetables: in the same pot, add the carrrots, celery, and onion. Cook for 5 to 7 minutes until the vegetables are softened, stirring occasionally. Then add the garlic and cook for an additional minute until fragrant.
- Build the soup base: return the chuck roast to the pot. Add the San Marzano tomatoes and deglaze the pot by using a wooden spoon to scrape up the browned bits across the bottom. Then stir in the beef bone broth and fresh thyme.
- Simmer the soup: bring the soup to a boil. Then reduce the heat to low, cover the pot, and simmer for 1½ to 2 hours, until the beef is tender. Stir occasionally and check on the soup to ensure it is maintaining a simmer. At the end of the simmer time, you can stir in a bit more bone broth as needed if the soup is thicker than you like.
- Add the green beans and pasta: after the soup has simmered for 1½ to 2 hours and the beef is tender, add the green beans to the pot. Simmer uncovered for 10 minutes. Then add the ditalini rigati and continue to simmer uncovered for 10 more minutes, until the pasta is al dente and the green beans are tender. Stir often to prevent the pasta from sticking to the pot. Monitor the consistency and stir in more bone broth as needed to achieve your desired consistency.
- Add the spinach, herbs, and serve: a couple of minutes before the pasta is done, stir in the fresh spinach. Cook for 2 minutes, until wilted. Then stir in the fresh oregano, basil, and parsley. Season with salt and black pepper to taste. Remove the pot from the heat and ladle the soup into bowls. Garnish with more fresh parsley and Parmigiano Reggiano. Serve and enjoy!
Video
Notes
- Olive oil: if searing the beef on high, you can substitute with an oil that has a higher smoke point. Avocado oil is a great option.
- Chuck roast: before cooking, the beef should be trimmed of excess fat and large amounts of connective tissue (white or silvery strands in the meat). Then it can be cut into 1-inch, bite-sized pieces. If you don't have chuck roast available, you can substitute with boneless short ribs or shoulder roast. You can also use ground beef, but will need to shorten the simmer time as it needs only 30 minutes to develop flavor without overcooking. I don't recommend pre-packaged stew meat because it contains a mixture of cuts that may require different cooking times. This could lead to inconsistent texture and flavor.
- San Marzano tomatoes: these come whole in a can and I crush them with my hands before cooking. You could also use San Marzano-style tomatoes or regular canned tomatoes.
- Beef bone broth: you can substitute with regular beef, chicken, or vegetable broth. Since they have a lighter flavor, you may need more seasoning to taste.
- Fresh thyme, oregano, basil, parsley: you can substitute with 1 teaspoon each of dried herbs or with a tablespoon of Italian seasoning. Any dried herbs should be added in Step 3 of the recipe so they have time to soften and release flavor.
- Ditalini rigati: other small shapes of pasta can be used instead. Tubetti, conchigliette (small shells), farfalline (small butterflies) or even spaghetti broken into 1-inch pieces are great options.
- Parmigiano Reggiano: if you don't have any on hand, you can instead garnish with regular parmesan or Pecorino Romano. Or you could add texture with a bit of pangrattato!
- Add different vegetables: this recipe is perfect for using up the produce in your fridge! Bell peppers, zucchini, and kale are great options. Cook any hard vegetables in Step 2, soft vegetables in Step 5, and leafy greens in Step 6 of the recipe.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3 days or the freezer for 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: you can reheat the leftovers in a pot over medium-low heat or microwave them in a covered, microwave-safe bowl in 30-second bursts. All leftovers should be reheated to 165°F (74°C) throughout.
- Make ahead: this soup is easy to make ahead and meal prep! Simply follow the recipe as written and the storage and reheating instructions above.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my soup recipe! I love this soup because it's a delicious, one-pot meal with tender beef and the perfect blend of vegetables. I'd love to hear what you think!