Italian Beef Soup with Tender Beef and Vegetables Recipe

Italian beef soup is a hearty, Italian-American-style bowl of tender beef, tomatoes, vegetables, beans, and small pasta simmered in a savory broth. Versions vary from home to home; this one builds flavor by browning beef first, then gently simmering it until tender before adding the vegetables and pasta.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed and cut into 1¼-inch (3 cm) cubes
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tbsp (12 g)
2 tbsp (33 g) tomato paste
1 can crushed tomatoes, 14.5 oz (411 g)
7 cups (1.65 L) low-sodium beef broth
1 cup (240 ml) water
1 tsp (1 g) dried oregano
1 tsp (1 g) dried basil
1 bay leaf
2 medium carrots, peeled and cut into small dice, about 1 cup (150 g)
2 celery stalks, cut into small dice, about 1 cup (100 g)
1 can cannellini beans, 15 oz (425 g), drained and rinsed, about 1½ cups (255 g)
1 cup (100 g) dry ditalini or other small pasta
3 cups (90 g) chopped kale, tough stems removed
¼ cup (15 g) chopped fresh parsley
1 tbsp (15 ml) lemon juice, optional
½ cup (50 g) finely grated Parmesan, for serving, optional

Instructions

Season the beef. Pat the beef dry with paper towels so it browns rather than steams. Toss it with 1 teaspoon (6 g) of the salt and the black pepper. Let it sit while you chop the onion and garlic, if you have not already prepared them.
Brown the beef in batches. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the cubes on several sides, about 5 minutes per batch, then transfer them to a plate. Work in two or three batches; crowded meat releases moisture and will not develop the same rich brown surface.
Cook the onion and tomato paste. Reduce the heat to medium. Add the onion and cook for about 5 minutes, stirring and scraping up browned bits, until it softens. Add the garlic and tomato paste and stir for 1 minute, just until fragrant and slightly darkened. If the pot looks dry, add a spoonful of broth rather than extra oil.
Start the broth. Pour in a little of the broth and scrape the bottom of the pot to loosen the browned bits. Add the remaining broth, water, crushed tomatoes, oregano, basil, bay leaf, the remaining ½ teaspoon (3 g) salt, and the browned beef with any juices on the plate. Bring the liquid to a gentle boil, then immediately lower the heat so it simmers softly.
Simmer until the beef is tender. Cover the pot with the lid slightly ajar and simmer gently for 1 hour 45 minutes, stirring every 25 to 30 minutes. Keep the surface at a quiet bubble rather than a vigorous boil; hard boiling can make the meat tighten and break apart unevenly. The beef should be easy to pierce with a fork. Check the center of a large piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; let the checked piece rest for 3 minutes before tasting. The long simmer should make the chuck more tender than that minimum.
Add the vegetables and beans. Stir in the carrots, celery, and rinsed cannellini beans. Simmer uncovered for 20 minutes, or until the carrots are tender but still hold their shape. Taste the broth and add a little more salt if needed. Remove and discard the bay leaf.
Cook the pasta and kale. Stir in the dry pasta and chopped kale. Simmer for about 10 minutes, stirring occasionally, until the pasta is just tender according to its package directions and the kale has softened. If your pasta needs longer, continue simmering and check it every minute or two. The pasta will keep absorbing liquid as it sits, so avoid cooking it far past tender.
Finish and serve. Turn off the heat and stir in the parsley and, if desired, lemon juice. Taste once more and adjust the salt and pepper. Ladle into warm bowls and pass grated Parmesan at the table.

Tips

Choose a braising cut. Chuck is a good fit because its connective tissue softens during a long, gentle simmer. If chuck is unavailable, boneless beef short rib or brisket works; lean stew meat can be used, but it may turn dry or remain chewy if it is overcooked.
Brown in uncrowded batches. A deep brown sear gives the broth savory flavor. If you add all the meat at once and it begins to release liquid, take some out and brown the rest in batches instead of trying to boil the liquid away with the beef in the pot.
Keep the simmer gentle. A few small bubbles are enough. Add a splash of water or broth if the liquid reduces more than you like, and lower the heat if the soup boils hard.
Plan for pasta absorption. Small pasta thickens the soup as it stands. For leftovers with a brothier texture, cook the pasta separately and add it to each bowl; this changes the cooking method slightly but keeps the stored soup from becoming too dense.

Serving Suggestions

Serve the soup hot in wide bowls so each portion gets a good balance of beef, vegetables, beans, and pasta. Parmesan adds a salty, nutty finish, while a little lemon juice brightens the tomato broth. Offer extra black pepper and chopped parsley at the table so people can season their own bowls.

A loaf of crusty bread is useful for soaking up the broth, and a simple green salad with a sharp vinaigrette makes a fresh contrast to the rich soup. If you are serving a larger meal, keep the side dishes straightforward: roasted vegetables, a small antipasto plate, or sliced bread with olive oil all fit without competing with the soup. Since this is a filling main course, plan on about 1½ to 2 cups per person, depending on sides and appetite.

Variations

Use another bean. Great Northern beans or navy beans are close substitutes for cannellini beans and keep the mild, creamy character. Kidney beans have a firmer bite and a more assertive flavor. Drain and rinse canned beans before adding them; add cooked dried beans only after they are fully tender.

Swap the greens. Spinach can replace kale; stir in about 3 cups (90 g) during the last 2 minutes because it wilts quickly. Chard is another option, but add its chopped stems with the carrots and celery and the leaves near the end. If greens are not available, leave them out and add an extra carrot or celery stalk.

Adjust the pasta. Ditalini is a small, easy-to-eat shape, but small shells, elbow macaroni, or broken spaghetti work too. Use the package cooking time as a guide, since shapes vary. For a gluten-free version, choose a gluten-free small pasta and cook it separately if it tends to become soft in soup.

Make it more tomato-forward or more brothy. For a richer tomato flavor, stir in another tablespoon of tomato paste with the garlic. For a lighter broth, use 8 cups (1.9 L) of broth and omit the water. If you do not have beef broth, use chicken broth; the result will taste lighter and less distinctly beefy. Traditional ingredients vary across Italian and Italian-American home cooking, so these are practical adaptations rather than claims about a single canonical version.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. The pasta will absorb broth as it sits, so add a splash of water or broth when reheating. Warm a portion on the stovetop over medium heat, stirring occasionally, or microwave it in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking the temperature with a food thermometer.

For longer storage, freeze the soup for about 2 to 3 months for best quality. The pasta and kale may soften after thawing, and the broth may need thinning. Thaw it overnight in the refrigerator, then reheat until it reaches 165°F (74°C). If you know you will freeze portions, you can leave the pasta out of the main pot and cook fresh pasta when serving; this helps preserve a firmer texture. Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Italian beef soup in advance?

Yes. The broth and beef can be cooked a day ahead and refrigerated, which makes it easy to remove any solidified fat from the surface before reheating. For the best pasta texture, cook the pasta when you reheat the soup or cook it separately and add it to bowls. If you make the complete recipe ahead, expect the pasta to absorb some broth overnight.

What cut of beef is best for soup?

Boneless chuck is a reliable choice because it becomes tender with slow, moist cooking and gives the broth a fuller flavor. Beef short rib or brisket can also work, though their fat content and cooking times vary. Avoid very lean cuts such as round if you want meat that stays juicy through a long simmer; if using them, check tenderness earlier and avoid extending the cooking time unnecessarily.

Can I cook the pasta separately?

Yes, and it is a particularly useful choice if you expect leftovers. Boil the pasta in a separate pot until just tender, drain it, and place some in each bowl before ladling the hot soup over it. This keeps the pasta from soaking up as much broth during storage and makes it easier to adjust the soup’s consistency.

How can I thicken the soup?

The pasta and beans naturally give the broth more body, especially after the soup rests. For a thicker bowl, mash a few beans against the side of the pot and stir them in, or let the soup simmer uncovered briefly before adding the pasta. Avoid adding flour directly to the pot, where it can form lumps and make the broth cloudy.

Can I make this without beans or kale?

Yes. Omit either ingredient if you prefer, or replace the beans with an additional cup of diced vegetables. If you leave out the kale, the soup will still be complete; parsley adds freshness at the end. If you omit both beans and greens, consider serving with bread or adding a little extra pasta so the bowls remain substantial.

Why is my beef still chewy?

Beef chuck can be firm before its connective tissue has had time to soften. Keep the soup at a gentle simmer and continue cooking, checking a piece every 15 minutes until a fork slides in easily. A vigorous boil does not speed up tenderizing in a useful way and can make the meat seem tougher, so reduce the heat rather than turning it up.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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