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.

  • 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

  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.