Rustic Beef and Root Vegetable Pasta Soup

Name: Rustic Beef and Root Vegetable Pasta Soup
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Française
Ingredients: 150 g (5 oz) small pasta shapes or alphabet pasta; 400 g (14 oz) beef chuck or stewing beef, cut into small cubes; 3 medium potatoes, peeled and diced; 3 medium carrots, sliced into rounds; 2 medium parsnips, diced; 1 beef stock cube; 1 teaspoon dried oregano; 2 tablespoons extra virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; Fresh parsley, chopped, to taste; Salt and black pepper to taste

By Marie Lefebvre · Updated October 26, 2026

A hearty, comforting soup packed with tender beef, soft root vegetables, and pasta in a richly seasoned broth. Made effortlessly in a pressure cooker, this one-pot wonder brings the whole family to the table in under 30 minutes. Perfect for chilly evenings when you need something warm and satisfying.

Prep⏱️ 30 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

150 g (5 oz) small pasta shapes or alphabet pasta
400 g (14 oz) beef chuck or stewing beef, cut into small cubes
3 medium potatoes, peeled and diced
3 medium carrots, sliced into rounds
2 medium parsnips, diced
1 beef stock cube
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Fresh parsley, chopped, to taste
Salt and black pepper to taste

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Directions

1
Peel and chop the potatoes, carrots, and parsnips into even-sized pieces. Set aside.
2
Heat the olive oil in a pressure cooker over medium heat. Sauté the onion and garlic until golden and fragrant, about 3 minutes.
3
Add the beef cubes and brown on all sides. Crumble in the stock cube and stir in the oregano.
4
Add the vegetables and pasta. Pour in enough cold water to cover everything by about 4 cm (1.5 inches). Stir gently to combine.
5
Seal the pressure cooker and bring to full pressure. Once the valve whistles, cook for 7 minutes, then turn off the heat.
6
Release the pressure carefully, adjust seasoning with salt and pepper, and finish with a generous handful of fresh chopped parsley. Serve piping hot.

💡 Chef's Tip

For a richer broth, sear the beef in batches to avoid steaming — a good crust adds incredible depth of flavor. Leftovers thicken overnight as the pasta absorbs the broth; simply add a splash of water when reheating.