Slow Cooker Italian Beef Soup
380kcal
Ingredients
Soup Base
- 1 pound chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 large carrots peeled and sliced into half-moons
- 2 stalks celery chopped
- 6 cups beef broth
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1 cup ditalini pasta uncooked
- 1/4 cup fresh parsley chopped for garnish
- grated Parmesan cheese for serving
Method
- In a large skillet over medium-high heat, heat the olive oil. Add the cubed chuck roast and sear until browned on all sides, about 5-7 minutes, to develop a rich flavor.
- Transfer the browned beef to a 6-quart slow cooker. Add the chopped onion, minced garlic, sliced carrots, and chopped celery to the slow cooker insert.
- Pour in the beef broth and the entire can of diced tomatoes with their juices. Add the dried oregano, basil, rosemary, salt, and pepper, then stir all ingredients until well combined.
- Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is extremely tender and easily shreds with a fork.
- About 30 minutes before serving, stir in the uncooked ditalini pasta. Cover and continue to cook on HIGH until the pasta is al dente, about 20-25 minutes.
- Ladle the finished soup into bowls, garnish with fresh chopped parsley, and serve immediately with grated Parmesan cheese on the side.
Nutrition
Calories380kcalCarbohydrates32gProtein25gFat18gSaturated Fat6gPolyunsaturated Fat1.5gMonounsaturated Fat8gCholesterol55mgSodium980mgPotassium720mgFiber4gSugar6gVitamin A90IUVitamin C15mgCalcium80mgIron4mg