Italian Vegetable Beef Soup (Hearty, Flavor-Packed & Family-Approved)

Few meals check every box quite like Italian Vegetable Beef Soup. It’s hearty without being heavy, nourishing without feeling boring, and packed with bold, comforting flavors that feel like a warm hug in a bowl. Whether you’re feeding a busy family, meal-prepping for the week, or craving something cozy on a chilly evening, this soup delivers every single time.

This recipe brings together tender chunks of beef, a rainbow of vegetables, aromatic Italian herbs, and a rich tomato-based broth that simmers into deep, savory perfection. It’s rustic, filling, and deeply satisfying—exactly the kind of soup that brings everyone back to the table for seconds.

Unlike canned soups or bland brothy versions, this homemade Italian vegetable beef soup from scratch develops layers of flavor through simple techniques: browning the beef, sautéing vegetables properly, and letting everything simmer slowly. The result is a family-approved classic that tastes even better the next day.

Why You’ll Love This Italian Vegetable Beef Soup

This soup is a staple for good reason. It’s endlessly adaptable, budget-friendly, and incredibly comforting.

• Hearty & filling thanks to protein-rich beef and fiber-packed vegetables
• One-pot friendly, perfect for weeknight cooking
• Freezer-friendly and great for meal prep
• Balanced and nourishing, without sacrificing flavor
• Crowd-pleasing, even for picky eaters

It’s the kind of recipe that becomes part of your regular rotation—not because it’s fancy, but because it’s dependable, delicious, and deeply satisfying.

Ingredients You’ll Need

• 1½ lbs beef chuck or stew meat, cut into bite-size cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Optional: ½ cup small pasta or diced potatoes
• Fresh parsley and grated Parmesan for garnish

Step-by-Step Instructions

1. Brown the beef
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
2. Sauté the aromatics
   In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Build the base
   Add tomato paste and stir well, letting it cook for 1–2 minutes to deepen the flavor.
4. Deglaze and simmer
   Return the beef to the pot. Add diced tomatoes, beef broth, water, herbs, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
5. Cook low and slow
   Cover and simmer for 45–60 minutes, stirring occasionally, until beef is tender.
6. Add remaining vegetables
   Stir in zucchini, green beans, and optional pasta or potatoes. Simmer uncovered for another 15–20 minutes.
7. Finish and serve
   Remove bay leaf. Taste and adjust seasoning. Serve hot with fresh parsley and Parmesan.

Tips for the Best Flavor

• Brown the beef well—this builds depth you can’t skip
• Simmer gently, not rapidly, for tender meat
• Season in layers, tasting as you go
• Let it rest—this soup tastes even better the next day

Delicious Variations

• Slow Cooker Version: Brown beef first, then cook on low for 7–8 hours
• Low-Carb: Skip pasta and add extra vegetables
• Spicy Italian: Add red pepper flakes or spicy sausage
• Extra Veggie: Add spinach or kale at the end

What to Serve with Italian Vegetable Beef Soup

• Crusty Italian bread or garlic bread
• Simple green salad with vinaigrette
• Grilled cheese or toasted panini
• Parmesan crisps or focaccia

Storage & Freezing

• Refrigerator: Up to 4 days
• Freezer: Up to 3 months (cool completely first)
• Reheating: Simmer gently, adding broth if needed

Cultural Comfort in a Bowl

Italian-style soups are rooted in simplicity—using humble ingredients to create deeply satisfying meals. This vegetable beef soup follows that tradition, blending rustic flavors with modern convenience. It’s not just dinner—it’s comfort, nourishment, and connection.

Italian Vegetable Beef Soup

A hearty Italian-style soup made with tender beef, fresh vegetables, and a rich tomato broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Comfort Food, Italian

Calories: 320

Ingredients

  

Soup Base

• 1.5 lbs beef chuck cubed
• 2 tbsp olive oil
• 1 onion diced
• 3 carrots sliced
• 3 celery stalks sliced
• 3 cloves garlic minced
• 14.5 oz diced tomatoes
• 2 tbsp tomato paste
• 6 cups beef broth

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chef knife
• Cutting board

Method

 

1. Brown beef in olive oil until seared on all sides. Remove and set aside.
2. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
3. Stir in tomato paste and cook 1–2 minutes.
4. Return beef to pot and add tomatoes, broth, herbs, salt, and pepper.
5. Simmer covered for 45–60 minutes until beef is tender.
6. Add remaining vegetables and cook 15–20 minutes more.

Notes

Tastes even better the next day and freezes well.