Hearty Old-Fashioned Beef and Pasta Soup

Name: Hearty Old-Fashioned Beef and Pasta Soup
Prep time: 50 min
Total time: 50 min
Yield: 5 servings
Cuisine: Française
Ingredients: 3 beef bouillon cubes; 100 g (3.5 oz) finely chopped onion; 1 tsp salted butter; 1 tsp fresh flat-leaf parsley, finely chopped; 3 tbsp tomato paste or crushed tomatoes; 1 tsp fresh chives, finely chopped; 1/2 carrot, finely grated; 2 liters (8 cups) water; 1 pinch of dried oregano; 200 g (7 oz) lean beef (top round), trimmed and cut into cubes; 1 medium waxy potato, cut into cubes; Grated Parmesan cheese to taste; 3 tbsp sunflower oil; 1 tomato, peeled and diced; 200 ml (3/4 cup) small soup pasta (orzo or ditalini)

By Marie Lefebvre · Updated October 25, 2026

A soul-warming bowl of tender beef, soft vegetables, and small pasta simmered in a rich, golden broth. This comforting pressure cooker soup is a weeknight hero that tastes like it cooked all day — ready in under an hour.

Prep⏱️ 50 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

3 beef bouillon cubes
100 g (3.5 oz) finely chopped onion
1 tsp salted butter
1 tsp fresh flat-leaf parsley, finely chopped
3 tbsp tomato paste or crushed tomatoes
1 tsp fresh chives, finely chopped
1/2 carrot, finely grated
2 liters (8 cups) water
1 pinch of dried oregano
200 g (7 oz) lean beef (top round), trimmed and cut into cubes
1 medium waxy potato, cut into cubes
Grated Parmesan cheese to taste
3 tbsp sunflower oil
1 tomato, peeled and diced
200 ml (3/4 cup) small soup pasta (orzo or ditalini)

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🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
In a 4.5-liter pressure cooker, heat the oil over medium heat. Add the onion and butter and sauté until golden, stirring frequently — do not let it burn.
2
Add the beef cubes and brown them well on all sides.
3
Stir in the grated carrot and potato cubes and cook for 2-3 minutes.
4
When the mixture starts sticking, add 1 tbsp of water, scrape the bottom, and stir for 5 minutes, deglazing the flavorful brown bits.
5
When the potato starts to color and the beef is nicely browned, add the parsley, chives, bouillon cubes, tomato paste, diced tomato, and 1.5 liters of water.
6
Seal the pressure cooker and bring to full pressure.
7
Cook under pressure for 15 minutes over low heat.
8
Turn off the heat and allow the pressure to release naturally before opening.
9
Open the pot, return to medium heat, and add the remaining 0.5 liter of water.
10
Bring to a boil, add the pasta and oregano, and cook according to package directions (about 8 minutes).
11
Ladle into deep bowls and finish with a generous sprinkle of Parmesan.

💡 Chef's Tip

Make it the night before — the broth deepens beautifully overnight in the fridge. Skim any fat from the surface before reheating for a cleaner finish.