Italian Beef and Farro Soup

  • Loriana Shea
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Italian Beef and Farro Soup

When the air turns crisp and the leaves start to fall, there’s nothing better than a warm, hearty soup to bring everyone to the table. This Italian Beef and Farro Soup was a favorite in our restaurant’s fall menu—rich, rustic, and packed with flavor. Tender cubes of sirloin simmer alongside sweet carrots, celery, and aromatic herbs in a savory tomato and beef broth, while pearled farro adds a nutty, chewy texture that makes every bite satisfying. It’s the kind of soup that warms both the kitchen and the heart, perfect for a cozy weeknight or a Sunday dinner with family.

Things to know about this Italian Beef and Farro Soup

  • What is farro?
    Farro is an ancient Italian grain with a nutty flavor and chewy texture. It’s a staple in Tuscan cooking and makes soups hearty without feeling heavy.

  • Can I substitute farro?
    Yes! If you don’t have farro, barley works beautifully. Rice or small pasta can be used too, but they’ll change the texture.

  • Best cut of beef:
    Sirloin works wonderfully here because it stays tender in a shorter simmer. You can also use stew meat, chuck, or even leftover roast beef.

  • Make-ahead friendly:
    This soup tastes even better the next day as the flavors develop. Farro holds up better than pasta, so it won’t turn mushy.

  • Freezer tip:
    Freeze in portions without adding the parsley and Parmesan. Add those fresh when reheating for the best flavor.

  • Serving suggestion:
    A drizzle of good olive oil, a sprinkle of Parmesan, and warm crusty bread make this a complete meal

  • Craving more comforting Italian dishes?
    Try these reader favorites:

Ingredients

  • Ingredients (serves 4–6)

    • 1 pound sirloin, cut into 1-inch cubes

    • 2 tablespoons olive oil

    • 1 medium onion, finely chopped

    • 2 carrots, peeled and diced

    • 2 celery stalks, diced

    • 3 garlic cloves, minced

    • 1 can (14.5 oz) diced tomatoes

    • 6 cups beef broth

    • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)

    • ¾ cup pearled farro

    • Salt and freshly ground black pepper, to taste

    • ¼ cup fresh parsley, chopped

    • Freshly grated Parmesan, for serving

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add sirloin cubes and sear on all sides until browned. Remove and set aside.

  2. Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Add garlic and cook 1 more minute.

  3. Build the soup base: Return the beef to the pot. Stir in diced tomatoes, beef broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the beef is tender.

  4. Cook the farro: Add the farro and simmer for another 20–25 minutes until the farro is tender but chewy. Stir occasionally and add a bit more broth or water if needed.

  5. Season and finish: Taste and adjust salt and pepper. Stir in fresh parsley just before serving.

  6. Serve: Ladle into bowls, sprinkle with Parmesan, and enjoy with crusty Italian bread.

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