Rustic Beef Pastina Soup Recipe

Transform simple ingredients into a soul-warming meal with this rustic beef pastina soup. This family-favorite recipe combines tender chunks of beef, tiny star-shaped pasta, and garden vegetables in a rich, savory broth. Unlike traditional pastina soups, this version incorporates slow-cooked beef for an extra layer of flavor that will have everyone asking for seconds.

Why You’ll Love This Recipe

• The perfect balance of tender beef and delicate pastina
• The rich, homemade broth that develops deep flavors
• Make-ahead friendly and freezer compatible
• Customizable with seasonal vegetables
• Kid-friendly thanks to the fun pasta shapes

Ingredients

For the Beef Base:

• 1 lb grass-fed beef stew meat, cut into bite-sized pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

For the Soup:

• 1 large yellow onion, finely diced
• 3 rainbow carrots, cut into half-moons
• 2 celery ribs, thinly sliced
• 4 garlic cloves, crushed
• 6 cups homemade beef bone broth (or high-quality store-bought)
• 1 (14.5 oz) can fire-roasted tomatoes
• 1 cup pastina (tiny star pasta)
• 2 fresh rosemary sprigs
• 1 Parmesan rind (optional but recommended)
• Fresh herbs for garnish (basil or parsley)
• Sea salt and freshly cracked black pepper

Kitchen Tips

• Choose beef labeled specifically for stewing – it’s ideally suited for prolonged, slow-cooking
• Toast the pastina in a dry pan before adding it to the soup for enhanced nutty flavor
• Keep extra broth handy as the pasta tends to absorb liquid as it sits

Instructions

1. Season beef generously with smoked paprika, garlic powder, salt, and pepper. Let stand at room temperature for 15 minutes.
2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. Reduce heat to medium. Add onions to the pot, scraping the flavorful brown bits from the bottom. Cook until onions are translucent and golden, about 5 minutes.
4. Add carrots and celery, and cook until vegetables soften, for about 4 minutes. Incorporate garlic and sauté until aromatic, roughly 1 minute.
5. Return beef to the pot along with any accumulated juices. Pour in broth and tomatoes. Add rosemary sprigs and Parmesan rind if using.
6. Bring a gentle boil, then reduce heat to maintain a steady simmer. Cover and cook for 45 minutes or until beef is tender.
7. Stir in pastina and cook uncovered for 6-8 minutes until pasta is al dente.
8. Remove rosemary sprigs and Parmesan rind. Season to taste with salt and pepper.

How to Serve Beef Pastina Soup

Ladle into warm bowls and top with:

• Fresh herbs
• A drizzle of extra virgin olive oil
• Freshly grated Parmesan
• Crusty Italian bread on the side

How to Store Beef Pastina Soup

• Refrigerate for up to 4 days
• Freeze for up to 3 months (without pasta)
• When reheating, add a splash of broth to reach the desired consistency

Nutrition Information

(Per serving, makes 6 servings)

• Calories: 385
• Protein: 32g
• Carbohydrates: 28g
• Fiber: 4g
• Fat: 18g
• Iron: 15% DV
• Vitamin A: 80% DV
• Vitamin C: 15% DV

Charlotte’s Notes

This rustic beef pastina soup is a testament to the beauty of slow-cooked meals. While traditional pastina soup recipes focus on simplicity, this version elevates the classic with tender beef and depth of flavor. Explore our Italian Pastina Soup, Chicken Pastina Soup, or the classic Pastina Soup for more comforting pastina soup variations. For a Mediterranean twist on pastina soup, check out this version from The Mediterranean Dish.

Remember, the key to this soup’s success lies in patience. Allow the beef to develop its flavors slowly, and you’ll be rewarded with a deeply satisfying meal that’s perfect for any occasion.