Italian Beef Soup

5 from 1 vote

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!

Prep Time20

Cook Time2 40

Total Time3

Course: Soup

Cuisine: Italian

Keyword: Italian beef soup

Servings:

Calories: 261kcal

Author: Maria D'Errico

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)*

US Customary - Metric

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