Step 3: Add the Vegetables
Add the carrots, celery, bell pepper, and zucchini to the pot. Stir for 5 minutes, letting the vegetables soften slightly. This step builds the base of flavor for your soup.
Step 4: Combine Beef and Broth
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes (with their juices). Stir in oregano, basil, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
Step 5: Simmer
Once the soup is boiling, reduce the heat to low. Cover and let it simmer for 45–50 minutes, or until the beef is tender and the flavors are well combined. Stir occasionally to prevent sticking.
Step 6: Cook the Pasta
In a separate pot, cook your small pasta according to package instructions, but slightly undercook it (1–2 minutes less than recommended). This prevents it from becoming mushy when added to the soup. Drain and set aside.
Step 7: Final Assembly
Once the beef is tender and the vegetables are cooked through, stir in the cooked pasta. Taste and adjust seasoning with extra salt or pepper if needed. Let the soup simmer for an additional 3–5 minutes so the pasta absorbs some of the soup’s flavor.
Step 8: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. For an extra touch, serve with crusty bread or garlic toast on the side.
Tips for the Perfect Soup
- Beef choice matters: Use stew meat or chuck roast for tender results.
- Vegetable variations: Add green beans, peas, or spinach for extra nutrition.
- Make it ahead: This soup tastes even better the next day as flavors continue to meld.
- Freezing: Freeze leftovers in airtight containers. Reheat gently to preserve pasta texture.
This Hearty Beef and Vegetable Pasta Soup is perfect for family dinners, meal prep, or even a cozy lunch. It’s warm, filling, and loaded with wholesome ingredients—a true comfort in a bowl.
If you want, I can also create a quick 5-step “shortcut version” for busy days, keeping it just as hearty but faster to make. Do you want me to do that?
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