There’s nothing quite like a steaming bowl of beef and vegetable soup to warm you from the inside out, and this Hearty Beef & Vegetable Soup with Pasta is the ultimate comfort food. Loaded with tender beef, colorful root vegetables, leafy greens, and pasta shells, every bite is packed with rustic flavor and soul-soothing goodness. Whether you're cooking for a cozy weeknight dinner or meal prepping for the week ahead, this soup delivers nourishing satisfaction in one delicious pot. The slow-simmered broth, rich with tomato and herbs, wraps all the ingredients together in a savory, aromatic hug. Pair it with crusty bread and enjoy the kind of meal that feels like home.
Why You'll Love This Recipe
- Cozy and hearty – This soup is the definition of comfort food, with tender chunks of beef and wholesome vegetables in every spoonful.
- Meal prep friendly – Makes a big batch, perfect for leftovers or freezing for busy nights.
- Flexible and customizable – Easily swap veggies or pasta based on what you have on hand.
- Nutritious and balanced – Packed with protein, fiber, vitamins, and minerals thanks to the mix of meat, root veggies, and greens.
- One pot magic – Minimal cleanup with all the depth of a slow-cooked stew.
Ingredients You'll Need
- 1.5 lbs beef chuck roast, cut into small pieces
- 2 tablespoon olive oil
- Salt and black pepper, to taste
- ½ white onion, chopped small
- 1 orange bell pepper, chopped small
- 3 garlic cloves, minced
- 1 (8 oz) can tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 7 cups water
- 1 medium sweet potato, peeled and cubed
- 2 small yellow potatoes, cubed
- 4 carrots, peeled and sliced
- Handful of fresh parsley
- ½ zucchini, chopped
- Handful of kale, chopped
- 1 cup small pasta shells (or any pasta), cooked separately
What Each Ingredient Does
- Beef chuck roast: Provides deep, meaty flavor and becomes fork-tender when simmered low and slow.
- Olive oil: Helps sear the beef and build a flavorful base for the soup.
- Salt and pepper: Essential seasoning to enhance all other flavors.
- Onion, bell pepper, garlic: Aromatic base that adds sweetness, depth, and savory balance.
- Tomato sauce: Adds acidity and umami, creating a rich and cohesive broth.
- Garlic powder, paprika, oregano: Classic seasoning trio for warmth, spice, and herbaceous notes.
- Water: The soup’s liquid foundation; you could use beef broth for an even richer flavor.
- Sweet potato, yellow potatoes, carrots: Root vegetables that add natural sweetness and bulk.
- Fresh parsley: Brightens the soup with a pop of freshness.
- Zucchini and kale: Adds texture, nutrients, and color in the final stages.
- Pasta shells: Soaks up the flavorful broth and makes each bowl more filling and satisfying.
Tips and Tricks for Success
- Brown the beef thoroughly – This step adds deep, caramelized flavor that makes a difference in the final soup.
- Don’t overcook the pasta – Cook it separately and al dente so it doesn’t get mushy when added to the soup.
- Make it ahead – The flavors deepen overnight, making this soup even better the next day.
- Freeze in portions – Store leftovers in freezer-safe containers for up to 3 months.
- Use broth for more flavor – Substitute some or all of the water with beef or vegetable broth for extra richness.
Frequently Asked Questions
Yes! Stew meat, brisket, or short ribs also work well. Just make sure it’s a cut that benefits from slow cooking.
Absolutely. Brown the beef and sauté aromatics first, then transfer to your slow cooker and cook on low for 6–8 hours.
Cool completely and store in airtight containers in the fridge for up to 4 days, or freeze for longer storage.
Yes, this soup is just as delicious on its own or with rice or quinoa as an alternative.
If you love hearty beef soups, don’t miss my Caldo de Res, a traditional Mexican beef and vegetable soup with bold, comforting flavors.
Hearty Beef & Vegetable Soup
Ingredients
- 1.5 lbs beef chuck roast cut into small pieces
- 2 tbsp olive oil
- salt and black pepper to taste
- ½ white onion chopped small
- 1 orange bell pepper chopped small
- 3 garlic clove minced
- 1 8oz tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 7 cups water
- 1 medium sweet potato
- 2 small yellow potatoes peeled and cubed
- 4 carrots peeled and sliced
- handful of fresh parsley
- ½ zucchini chopped
- handful of kale chopped
- 1 cup small pasta (I'm using shells) cooked separately
Instructions
- Brown the Beef In a large Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. This builds the flavor base.
- Build the Base Add the onion, orange bell pepper, and garlic. Cook until softened, about 4–5 minutes. Stir in the tomato sauce, garlic powder, paprika, and oregano. Mix well.
- Simmer the Broth Pour in 7 cups of water. Cover and simmer for 30 minutes to allow the flavors to deepen and the beef to begin tenderizing.
- Add Root Vegetables Stir in the sweet potato, yellow potatoes, carrots, and parsley. Cover and continue cooking until just tender, about 20 minutes.
- Finish with Greens Add chopped zucchini and kale. Season with additional salt and pepper as needed. Cook for another 20–30 minutes, until all vegetables and beef are fully tender.
- Serve In individual bowls, add a scoop of cooked pasta. Ladle the hot beef and vegetable soup over the top. Garnish with extra fresh parsley, if desired.
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