Italian vegetable beef soup

Nothing warms the soul quite like a bowl of Italian vegetable beef soup. This classic dish is the ultimate comfort food, combining the slow -cooked beef with the vibrant, earthy taste of fresh vegetables. Full of wholesome ingredients like tender chunks of beef, carrots and potatoes it’s a hug in a bowl. Simmered with Italian herbs every spoonful is a burst of flavor that transports you to a rustic Italian countryside kitchen.

Perfect for chilly evenings or make-ahead meal for busy days. Whether you pair it with crusty bread  or enjoy it on it’s own, It’s a satisfying and nourishing that your whole family will love. Plus, it’s a great way to incorporate vegetables into your diet without compromising taste.

Why you will love this Italian vegetable beef soup

What sets this Italian vegetable beef soup a part is it’s versatility. The recipe allows for endless customizations, so you can use whatever vegetables you have on hand. It’s also a one-pot wonder. making cleanup a breeze. Plus the slow simmering process not only deepens flavor it leaves you hands free and your kitchen with an irresistible aroma that will have everyone eagerly waiting for dinner.

Whether your looking for a comforting dish on a cold night or an easy meal prep recipe, this soup is bound to become a family favorite too.

Ingredients

• 1 Lb. beef chuck 
• 2 Tbsp. olive oil
• 1 cup diced onion
• 2 Tbsp. minced garlic
• 1 cup diced celery
• 2 cups diced carrots
• 3 medium potatoes medium dice
• 2 Tbsp. tomato paste
• 4 cups beef broth
• 1 cup water
• 1 cup small shaped pasta
• a few bay leaves
• salt and pepper to taste
• grated parmesan cheese
• 2 Tbsp. chopped Italian parsley

Instructions

1. Heat the oil in a large stock pot . salt and pepper the meat. then brown on all sides . Remove and set aside.
2. In the same pan add the onion, garlic, celery and carrots. Cook until soft and just beginning to brown.
3. Add the tomato paste, broth, water and bay leaves. Return the beef back to the pot. Bring to a slow simmer and cook covered for 45 minutes.  Add in the potatoes the last 15 minutes and the pasta the last 7 minutes.
4. Ladle into soup bowls . Top with grated parmesan cheese and the Italian parsley. ENJOY!!!!!

 Italian Stracotto  pot roast

Italian Stracotto pot roast is a recipe common in most regions of Northern and Central Italy. Stracotto which translates to  overcooked in Italian is a tender, slow cooked pot roast. It’s the kind of dish the fills your kitchen with that irresistible  warm aromas , drawing everyone to the table in anticipation.

Unlike a typical roast that might be seared and cooked quickly, stracotto embraces the art of slow cooking. The result is a piece of meat so tender it practically  melts in your mouth, full of deep , rich flavors of the cooking liquid. Traditional make with cuts of beef chuck or beef brisket that thrive in a long, slow braise. It’s the kind of meal that brings people together, the kind you linger over with a glass of wine and good conversation.

Why I love this Italian Stracotto pot roast

This recipe is so lovable because it’s a perfect blend of simplicity, tradition and comfort. Stracotto celebrates the art of slow cooking where time transforms humble ingredients into something extraordinary. The tender beef, infused with flavors of wine, herbs and tomatoes feels like I am a  little girl in my mothers kitchen.

What I like most is how easy and versatile this pot roast recipe is. With just 15 minutes of prep time and 3 hours of cook time you have a meal that’s steeped in tradition and it’s delicious. Not only is it easy to make it’s versatile too. You can serve it with polenta, mashed potatoes or even pasta to soak up the rich savory sauce.

For me Italian stracotto pot roast isn’t just a meal , it’s a connection to family, tradition, and the simple joys of Italian cooking. Every bite has the flavors of my childhood , and I love that it can create those same cherished memories for others. Whether served on a special occasion or as a hearty Sunday dinner, Italian stracotto pot roast is a timeless recipe that showcases the warmth and love of Italian cooking. Try it for yourself, and let me know your experience with this recipe. I love hearing from you and it helps others . THANKS!!!

Ingredients

• 3-4 Lbs. chuck roast
• 2 Tbsp. olive oil
• 1 cup diced pancetta
• 2 Tbsp. minced garlic
• 1 cup each chopped onion+ carrots + celery
• 1 cup red wine
• 3 cups beef broth
• 1 14 oz. can crushed tomatoes
• a few sprigs of rosemary, thyme and a few bay leaves
• salt and pepper to taste

Instructions

1. Start by salt and peppering the meat. Then in a dutch oven in the olive oil over medium high heat sear the meat on all sides.
2. Remove and in the same pot add the pancetta and cook until crisp . then add in the carrot, celery and onions and cook until soft and translucent.
3. deglaze the pan with the red wine waiting until in evaporates before adding the beef stock. Then add in the stock, marinara sauce , the herbs and return the meat back to the dutch oven.
4. Simmer covered for 2 1/2 -3 hours or until the meat is fork tender. ENJOY!!!!

Stove top Pot roast

This easy stove top pot roast makes a delicious dinner, perfect for family meals or holiday dinners. With melt in your mouth juicy beef cooked with potatoes and carrots until tender in a flavorful beef gravy.

When it comes to comfort food nothing beats a hearty pot roast. This easy stove -top pot roast is a timeless classic, every bite will melt in your mouth. It’s the kind of dish that fills your kitchen with warm inviting aromas. Perfect for serving over mashed potatoes, pasta or with crusty bread.

Why You will love this stove top pot roast recipe

Simple ingredients; You only need a handful of pantry ingredients and fresh produce to create a delicious meal

One-pot wonder: Everything cooks together in one pot with just 15 minutes of prep time and 2 1/2 hours of cook time.

Delicious flavor: The beef slow cooks to tender perfection, while the potatoes and carrots soak up all the self make gravy.

This stove-top pot roast is proof to the magic of slow-cooked meals that fill your home with warmth. Whether you’re serving it for a cozy family dinner or a special occasion , this hearty dish is sure to impress family and friends. If you try this recipe, let me know how it turns out- I would love to hear your thoughts. Happy cooking!!!!

Ingredients

• 3 Lb. piece of chuck roast
• 2 Tbsp. olive oil
• 2 onions sliced
• 3-4 cloves of garlic
• 1 cup red wine
• 4 cups beef broth
• 1 cup marinara sauce
• a few bay leaves
• 4 large carrots peeled and cut into large pieces
• 4 medium potatoes cut in half
• salt and pepper to taste

Instructions

1. Salt and pepper the meat Then in a dutch oven over medium high heat in the olive oil sear the meat on all sides. Remove and set aside
2. In the same pan add the onion and garlic cook until soft and translucent. Deglaze the pan with the red wine. Waiting until it evaporates before adding the beef stock, bay leaves and marinara sauce.
3. Return the meat to the dutch oven cover and simmer for 2-21/2 hours. or until the meat is fort tender. Then add the carrots and potatoes and cook for an additional 15 – 20 minutes or until the vegetables are fort tender. Top with fresh Italian parsley. ENJOY!!!!

Italian Holiday chicken soup

Italian holiday chicken soup is a cozy, festive soup perfect for colder months. With tender chicken , juicy meatballs,  hearty greens and fragrant herbs, this soup warms the soul and brings a taste of Italian tradition to your holiday table. Growing up our family meal gatherings around the holidays always started with a warm bowl of this chicken soup. The kitchen would be lively with sounds of simmering broth and endless conversations and anticipation of the meal to come. I remember watching as my family prepared each ingredient, knowing that every step was part of a recipe passed down through generations. Now, each time I make it , I’m reminded of those family gatherings, and I feel a little closer to home.

Prepping for this Italian Holiday chicken soup

For prepping your Italian holiday chicken soup here’s a step- by- step guide to keep it easy and organized.

1. Gather your ingredients.  I used chicken breast to keep it easy and chicken stock to add flavor.  You can use a whole chicken or bone in chicken pieces for richer flavor.
2. Make the little meatballs ahead of time. They can be made a day ahead or weeks ahead and frozen. In fact when I make Mama’s meatballs I often make tiny ones too to keep in the freezer for ready made meals.
3. The egg croutons can also be made ahead of time and like the little meatballs they can be frozen and thawed out the day you are ready to serve. These prep steps will make the cooking process smooth and ensure your Italian holiday chicken soup comes out delicious.

Ingredients

• 2 chicken breast
• 3 cups chicken stock
• 2 cups water
• 1 whole onion
• 2 celery stalks
• 2 carrots
• salt and pepper to taste
• 2 cups little meatballs
• 2 cups chopped Tuscan kale, escarole or spinach
• Egg croutons

Instructions

1. In a stock pot place the chicken, onions, carrots, stock and water bring to a simmer . Skim off the foam, then cover and simmer for one hour.
2. In the meantime make mama’s meatball,  but make them small , teaspoon size then bake them and set aside. Then make the egg croutons by mixing 4 eggs with 1 cup of grated parmesan, 1 Tbsp. pf chopped Italian parsley and salt and pepper to taste. Pour  the egg mixture into a greased 12 x 8 cookie sheet and bake for 10- 12 minutes or until the eggs are set. Let cool before cutting into small dice.
3. After the stock has simmered for 45 minutes, remove the onion, carrots, and celery and discard. Then shred the chicken and return it back to the stock pot along with the meatballs and greens of your choice and simmer 10 minutes longer.
4. To serve your chicken soup, place a hand full of the egg croutons in the bottom of a soup bowl pour the soup over them and top with freshly grated parmesan. ENJOY!!!

Italian spezzatino beef stew

Italian spezzatino beef stew is a delicious beef stew full of fork tender beef in a red wine tomato sauce. Yes, spezzatino is the Italian word for beef stew. It’s a hearty, comforting dish made with chunks of meat simmered in a flavorful broth, often with tomatoes, onions and carrots.  And sometimes peas and potatoes.

The stew is cooked slow allowing the meat to become melt -in -your-tender and the sauce a rich deep flavor.

Italian spezzatino beef stew has a more Italian wine-infused, and lighter flavor, while beef stew is thicker and  heartier taste.  Hearty, filling and comforting it is usally prepared for Italian family meals.

What I used to make this Italian spezzatino beef stew

Beef: I use a good quality beef chuck roast , but stewing beef works perfectly.

Mushrooms: I like to use brown mushrooms such as cremini or baby portabellas, but any mushroom works fine

Tomatoes : I used fresh tomatoes you can use a good quality canned tomato.

Stock: I use beef stock , but vegetable or chicken stocks are great alternatives.

Italian spezzatino beef stew gets even better the next day, so make a large pot. It’s also freezer friendly.

As always if you make this recipe please leave a comment, with your experience. I love hearing from you it’s my favorite part and it helps others. THANKS!!!

Ingredients

• 2 Lbs. beef chuck cut into large dice
• 1 cup diced pancetta
• 1/2 cup flour
• 1/3 cup olive oil
• 2 cups chopped tomatoes
• 2 cups sliced mushrooms
• 1 cup red wine
• 3 cups beef stock
• 1/2 cup Italian parsley
• 1 Tbsp. each thyme + oregano + rosemary

Instructions

1. Start by salt and peppering the meat  then coat with flour. In a dutch oven in  olive oil over medium high saute the meat with the pancetta until browned.
2.  Then add the onion, celery, carrots, and simmer until soft. Add the mushrooms and tomatoes and cook for a few minutes to combine the flavors and ingredients. Then deglaze the pan with the red wine waiting until it evaporates before adding the beef stock and herbs.
3. Simmer covered for 2 to 2 1/2 hours or until the meat is fork tender. ENJOY!!!!

Classic Italian wedding soup

Classic Italian wedding soup is a comforting and flavorful dish that brings together tender little meatballs, fresh vegetables and pasta in a light, savory broth.

Despite it’s name. this classic soup isn’t served at Italian weddings, but rather gets it’s name from the “marriage” of  flavors from the ingredients. It’s the perfect balance of flavors wholesome and satisfying, making it a family favorite for any occasion.

Prep ahead for classic Italian wedding soup recipe

Make the meatball mixture a day before. Or form the meatballs and  place them on a baking sheet and bake, You can either refrigerate the meatballs if using soon. or freeze them up to three months, in a single layer and then transfer to a freezer friendly bag or container once solid.

If you want to use home made chicken stock prepare the stock in advance  and refrigerate for up to three days or freeze for up to three months. You can also skim off any fat once it’s chilled.

Wash , chop and store the celery, onions and carrots and spinach in airtight containers in the fridge. These can be prepped 1-2 days before.

On the day you’re serving simply cook the prepped onions, carrots and  celery in the olive oil, add the prepared stock, pasta  baked meatballs, and spinach.

These prep steps will allow you to quickly put together the soup with minimal effort when your ready to serve.

If you make this Italian soup recipe please leave me a comment on your experience with this classic wedding soup recipe. I love hearing from you it’s my favorite part. THANKS!!

Ingredients

• FOR THE MEATBALLS
• 1/2 lb. lean ground beef
• 1/2 lb. ground pork
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 1/3 cup chopped Italian parsley
• 2 eggs slightly beaten
• salt and pepper to taste
• FOR THE SOUP
• 3 Tbsp. olive oil
• 1 cup each chopped onion+ celery + carrots
• 8 cups chicken stock
• 1 cup acini de pepe or orzo pasta
• 4 cups chopped spinach
• salt and pepper to taste
• grated parmesan cheese for serving

Instructions

1. Start by making the meatballs in a bowl combine all the ingredients for the meatballs except for the meat mix until well combined. Then add in the meat and mix just until well blended. Shape into small 1/2 inch meatballs. bake in a preheated 375- degree oven for 10 minutes.
2. Meanwhile make the soup . start in a stock pot or dutch oven by sautéing the onion, celery and carrots in the three Tbsp. of olive oil until soft and translucent. Then add in the chicken stock, pasta,  the prebaked meatballs and simmer for 10 minutes. Add in the chopped spinach and simmer 5 minutes longer.
3. Ladle into soup bowls top with grated parmesan. ENJOY!!!!
4. And so on

 Tuscan Ribollita bean and bread soup

Tuscan Ribollita soup which literally means reboiled in Italian is a hearty and comforting kale and bean Italian soup made with stale bread. The bread thickens the soup into a delicious stew like consistency. It’s easy to make and can be changed up with many ingredients to fit your lifestyle and taste. Maybe you like more beans or less kale it’s all good in this recipe.  The texture of ribollita will vary based on whether you have it the next day “reboiled” as the name implies. When it’s reboiled and cooked with a lot of bread the consistency will be dense almost like a stew.

 Variations and tips for Tuscan ribollita bean and bread soup

The vegetables: kale is the base you can increase the amount in your soup. Spinach or swiss chard can be used in place of kale or add  them all. If you want to add more vegetables you can also add in a diced zucchini.

The Beans: One of my favorite addition  to this ribolleta soup is cannellini beans. If you want to try different beans butter beans works in this recipe. They are basically a bigger cannellini bean and look so nice in the soup. Chickpeas are also very good in this soup.

The ribollita soup keeps well in the fridge for a few days and is great to freeze for a ready made meal. It tastes even better reheated and will have a more robust flavor and a thicker consistency. If too thick thin the soup out with some water or stock. If you want a more stew like consistency Ribollita soup can be day-old bread or any bread for that matter, but breadcrumbs  are a great way too. Lightly toasting a cup or two of breadcrumbs and serving them on the table like grated cheese is a nice addition.

If you have enjoyed this ribollita bread and bean soup, or any recipes on this site, please let me know in the comments. I would love to hear how you did and it’s good to show others. THANKS!!!!

Ingredients

• 4Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 Tbsp. red pepper flakes
• 1 cup each chopped onion + celery+ carrots
• 1 cup white wine
• 28 ounce can crushed tomatoes
• 8 cups vegetable or chicken stock
• 2 tsp. each dried thyme and oregano
• a few bay leaves
• parmesan rind
• 2 cups diced potatoes
• 2 15-ounce drained and rinsed cannellini beans
• 1 bunch of kale de-ribbed and roughly chopped
• 4 cups stale Italian bread
• Parmesan cheese for serving

Instructions

1. Start by sautéing the onion, garlic and red pepper flakes until soft and just beginning to brown. Then add the celery and carrots  saute until soft.
2. Add the wine cook until absorbed
3. Add the crushed tomatoes, broth, thyme, oregano, bay leaves and parmesan rind. Bring the soup to a simmer add the potatoes, cover and cook until the potatoes are fork tender. Then remove the parmesan rind and bay leaves. Transfer 2 cups of the soup along with one cup of the beans to a blender. Blend until smooth. Then add the puree back to the soup along with the remaining cannellini beans and kale. cook until the kale is wilted and the beans are tender about 10 -15 minutes, taste the soup and adjust your salt and pepper seasonings.
4. To serve cut or tear the bread into bite size pieces add  a handful of the bread to the bottoms of each bowl. Ladle the soup over the bread top with a drizzle of extra virgin olive oil and freshly grated parmesan cheese. ENJOY!!!

Fall, my favorite time of the year is almost here, and that has me thinking soup.

This minestrone soup, the Italian version of vegetable is one of the most asked for family soup recipe.

If you ask twenty different people, you will get twenty different versions of minestrone soup.

What is minestrone soup, a pasta or  a soup? Minestrone is a thick soup of Italian origin, made with vegetables, often with pasta or rice, sometimes both. This is a vegetarian soup, most vegetables you have in your refrigerator work well in this soup. and if you leave out the pasta, gluten free, if you leave out the cheese vegan.

I have made it in all dietary forms, in one version I sauteed tofu, cubed it and added it in, delicious!!!!

When you make it, first saute the trilogies onion, carrot, celery, in this recipe I add a fourth Italian parsley then add the rest of the vegetables,  salt and pepper at this point so you don’t have bland tasting vegetables. add two times the amount of liquid as vegetables, then  add  marinara sauce.

In the summer, I made a lighter version  substituting pesto sauce for the marinara, adding  summer corn and peas. I tried to explain the recipe, but there really is no set recipe, start with the trilogy base, from that starting point, the combinations are endless.

My recipes are always customizable to fit your lifestyle and taste by adding or subtracting ingredients.

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think, that’s my favorite part!!!

Ingredients

1 small onion chopped

1/2 cup Italian parsely

4 Tablspoons olive oil

3 carrots sliced

3 celery sticks chopped

1 each yellow and green zucchini sliced

1 cup each chopped spinach and broccoli

1 potato diced

1 cup mixed vegetables

1 can kidney beans rinsed

1 cup marinara sauce

salt and pepper to taste

Instructions

Heat oil in soup pot

Add the onion, parsley, carrots, and celery

saute until opaque

Add the rest of ingredients except the pasta shells

Simmer covered until vegetables are crisp tender about 30 minutes

Add pasta boil 5 minutes longer

Garnish with Parmesan cheese…Enjoy!!!!

Italian Potatoes, tomatoes and green beans

Fresh green beans and potatoes simmered together in a light tomato sauce until deliciously tender. This recipe brings me back to my childhood. My mother would prepare this for dinner when the tomatoes and green beans were in season. She would instill my sisters and I in picking and trimming the green beans, and we would sit under the olive trees in the hills of Tuscany trimming green beans, telling stories and making priceless memories.

Fresh, vibrant and full of delicious flavor this Italian potatoes, tomatoes and green beans is full of good for you ingredients.

Made with a savory combination of onions, garlic, potatoes and green beans all simmered in a delicious Italian flavored tomato sauce makes for a delicious vegetarian dish that’s easy to make.

Things to know about this Italian potatoes, tomatoes and green bean recipe

Freshly picked green beans have such a distinct texture and flavor over any frozen or canned product. If you don’t have excess to fresh green beans the best alternative  would be to use frozen green beans.

When Summer rolls around though , beans are one garden staple I almost always plant. If you don’t have a green thumb the use fresh store-bought.

I use cherry tomatoes in this recipe but any tomato works. If you are going to use large tomatoes cut them into dice.

One more thing always use Italian parsley when you make this Italian potato tomato and green bean recipe. The curly parsley is flavorless and should not be used in Italian cooking.  I hope you make this. I think you will love it!!!!

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Ingredients

• 1 lb. trimmed green beans
• 3 russet potatoes
• 4 cups cherry tomatoes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 medium chopped onion
• 2 cup marinara sauce
• 1 cup potato water
• 1/2 cup chopped Italian parsley

Instructions

1. Start by peeling the potatoes and cutting into large dice. Clean and trim the green beans
2. In salted boiling water cook the the potatoes until almost cooked about 10 minutes. Add the green beans and cook 10 minutes longer or until the potatoes are fort tender and the green beans cooked but still crisp.
3. meanwhile in a saute pan over medium high heat in the olive oil sate the garlic and onion until soft and just beginning to brown.
4. Then add in the tomatoes, marinara and the cooking water from the potatoes. Simmer until sauce thickens. About 10 minutes. Add the drained cooked potatoes and green beans to the tomato sauce. Add in the Italian parsley. ENJOY!!!

Italian green beans and tomatoes

I grew up eating this  classic Italian green bean and tomato  side dish. Its a simple Italian dish that is bursting with summer flavors. Garlic, onions, cherry tomatoes and green beans are gently stewed  together in this delicious Italian side dish that is prefect to serve with almost any summer meal.

This classic Italian green beans and tomatoes recipe  as withstood the test of time since now I make it for my family.

Fresh, frozen or canned green beans?

Honestly I always choose fresh over anything. And growing up in Italy  the tomatoes and green beans came from the garden.

But if you have to choose between frozen or canned use frozen green beans. The canned ones don’t work in this recipe, they are mushy and tasteless.

As far as the marinara sauce I always have my easy marinara sauce on hand. You can use your favorite store-bought marinara in this recipe.

About the tomatoes, I use cherry tomatoes. Any fresh tomato works in this Classic Italian green bean and tomato recipe. If you use large tomatoes cut them into dice before adding them to the onion and garlic.

Now about the parsley I only use Italian parsley. The curly parsley is flavorless. There is a noticeable difference in taste.

I hope you make this easy and delicious Italian classic, when you do please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 lbs. green beans
• 4 cups cherry tomatoes
• 2 cups marinara sauce
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped onion
• 2 Tbsp. chopped Italian parsley

Instructions

1. Start by trimming and washing the string beans. Then par boil until fork tender.
2.  In a saute pan over medium high heat in the olive oil saute the garlic and onion until soft and just beginning to brown.
3. Add the cherry tomatoes, marinara sauce and the water. Simmer until the tomatoes burst and the sauce thickens, about fifteen minutes.
4. Drain the string beans add to the tomato sauce. Adjust your seasonings.
5. Add in the parsley . ENJOY!!!