Hearty Beef & Vegetable Soup with Pasta

Name: Hearty Beef & Vegetable Soup with Pasta
Prep time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Française
Ingredients: 500 g beef chuck, cut into chunks; 2 medium carrots, peeled and sliced; 2 zucchini, diced; 4 parsnips or small new potatoes, peeled and chopped; 2 potatoes, peeled and cubed; 1 large chayote, peeled and chopped; A handful of watercress or savoy cabbage, finely shredded; 1 vegetable stock cube; 1 small onion, finely chopped; 1 garlic clove, crushed; Salt and freshly ground black pepper; 1 tablespoon olive oil; 150 g small pasta rings or alphabet pasta

By Marie Lefebvre · Updated October 27, 2026

A comforting, one-pot meal packed with tender beef, garden vegetables, and small pasta shapes. Cooked in a pressure cooker for speed without sacrificing depth of flavour, this soup is the kind of recipe that feeds a crowd and tastes even better the next day.

Prep⏱️ 50 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

500 g beef chuck, cut into chunks
2 medium carrots, peeled and sliced
2 zucchini, diced
4 parsnips or small new potatoes, peeled and chopped
2 potatoes, peeled and cubed
1 large chayote, peeled and chopped
A handful of watercress or savoy cabbage, finely shredded
1 vegetable stock cube
1 small onion, finely chopped
1 garlic clove, crushed
Salt and freshly ground black pepper
1 tablespoon olive oil
150 g small pasta rings or alphabet pasta

🛍️ Recommended tools

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

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Directions

1
Heat the olive oil in a pressure cooker over medium heat. Sauté the onion and garlic until softened and lightly golden, about 3 minutes.
2
Add the beef chunks and brown on all sides. Season with salt and pepper.
3
Pour in 1.5 litres of cold water, crumble in the stock cube, seal the pressure cooker and cook for 30–35 minutes until the beef is very tender.
4
Release the pressure, check the broth level and add the carrots, parsnips, potatoes, zucchini and chayote.
5
Seal again and pressure cook for a further 10–12 minutes until the vegetables are soft.
6
Remove the lid, stir in the watercress or cabbage, then add the pasta directly into the simmering broth.
7
Cook uncovered over medium heat for 8–10 minutes, stirring occasionally, until the pasta is cooked through. Adjust seasoning and serve immediately.

💡 Chef's Tip

Add a bay leaf and a sprig of thyme when cooking the beef for extra depth. Serve as soon as the pasta is ready — it will keep absorbing the broth and become mushy if left to sit.