Italian Beef Soup
Warm up with this delicious Italian Beef Soup featuring tender beef chuck roast, vegetables, and ditalini pasta. Perfect comfort food ready in under 2 hours.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- ladle
Ingredients
- 1.5 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 can (14.5-ounce) diced tomatoes undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.75 cup ditalini pasta
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
- 0.25 cup grated Parmesan cheese for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the cubed beef and cook for 5-7 minutes, stirring occasionally, until the pieces are browned on all sides.
- Add the chopped onion, diced carrots, and diced celery to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion becomes translucent.
- Stir in the minced garlic, dried oregano, and dried basil, and cook for 1 more minute until the garlic is fragrant.
- Pour in the beef broth and the canned diced tomatoes with their juices. Add the bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour and 15 minutes until the beef is very tender.
- Uncover the pot and stir in the ditalini pasta. Simmer for an additional 10-12 minutes, uncovered, until the pasta is al dente and cooked through.
- Remove the pot from the heat and discard the bay leaf. Stir in the fresh parsley. Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese.
Notes
Discard the bay leaf before serving. Top with grated Parmesan cheese.