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Italian Beef and Farro Soup
Italian Beef and Farro Soup
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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
Italian Beef and Farro Soup
Tender beef, nutty farro, and hearty vegetables simmer in a rich tomato and beef broth for a comforting Italian soup that's perfect for chilly days.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Season and finish: Taste and adjust salt and pepper. Stir in fresh parsley just before serving.
- Serve: Ladle into bowls, sprinkle with Parmesan, and enjoy with crusty Italian bread.
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