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Italian Beef Soup with Pasta Shells

Italian Beef Soup with Pasta Shells

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  • Author: Samantha Jones
  • Prep Time: 20
  • Cook Time: 240
  • Total Time: 260
  • Yield: 6 servings 1x
  • Category: dinner
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Halal

Description

A comforting, traditional Italian-style soup featuring tender, slow-cooked beef chuck roast and wholesome vegetables. This hearty dish relies on the richness of high-quality beef and fresh aromatics to create a deep, flavorful broth. Perfect for families, the inclusion of small pasta shells provides a delightful texture that makes every spoonful a warm, satisfying embrace. Ideal for slow, relaxed weekends where you want a sophisticated yet approachable meal that captures the essence of classic home cooking.


Ingredients

Scale

3 pounds beef chuck roast
1 quart beef stock
5 cups hot water
1 large onion, quartered
3 celery stalks with leaves, cut into 1-inch pieces
1 pound carrots, peeled and halved horizontally
2 tablespoons fresh parsley, stems removed
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces small pasta shells


Instructions

Place the beef chuck roast in a large pot and add the beef stock and hot water until the meat is three-quarters submerged.
Bring the liquid to a gentle boil, then skim off any foam that rises to the surface.
Add the onion, celery, carrots, parsley, garlic, salt, and pepper to the pot.
Cover and simmer over low heat for 3 to 4 hours, or until the beef is fork-tender.
Remove the beef from the pot, shred it into bite-sized pieces, and set aside.
Strain the broth to remove the cooked vegetables and herbs, then return the clear broth to the pot.
Bring the broth back to a boil and add the pasta shells; cook according to package instructions until al dente.
Stir the shredded beef back into the soup and heat through before serving.


Notes

Ensure you do not overfill the pot; leave enough room for the soup to simmer without bubbling over. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon reheating, add a splash of water or beef stock.


Nutrition

  • Serving Size: 2 cups
  • Calories: 420
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 95mg