I’m so excited to share this Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe with you! It’s one of those soul-warming soups that’s perfect any time you want a cozy, hearty meal that’s bursting with flavor. What makes this soup truly special is the tender beef paired with earthy mushrooms, delicate herbs, and perfectly cooked pasta all swimming in a rich, flavorful broth. Trust me, once you make it, you’ll find yourself craving it on chilly nights or when you just want something comforting yet nutritious.

I’ve made this recipe countless times across all seasons, and it never disappoints. Whether you’re making it for a family dinner or prepping meals for the week, this Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe hits all the right notes. It’s flexible, packed with wholesome ingredients, and the wine and herbs add this elegant depth that turns simple ingredients into a celebration in a bowl. I’m sure you’re going to love how straightforward it is to make too!

Ingredients You’ll Need

This recipe brings together a wonderful blend of fresh vegetables, tender beef, and aromatic herbs that all complement each other beautifully. I recommend paying close attention to the herbs and the pasta—the pasta especially needs just the right timing so it doesn’t get mushy. Choosing quality beef stock and fresh veggies will elevate the soup from good to amazing.

Olive oil: Use extra virgin for a richer aroma and better flavor.
Strip roast (precooked or raw): I prefer starting with raw for maximum flavor and control over tenderness.
Yellow onions: Small diced to melt nicely into the broth without overpowering.
Garlic cloves: Finely minced for that lovely punch of garlic flavor that spreads evenly.
Tomato paste: Adds a deep, slightly sweet umami base to the broth.
Dry red wine (optional): A splash enriches the broth—feel free to skip if you want to keep it simple.
Beef stock: Homemade or high-quality store-bought makes all the difference here.
Bay leaf: Classic herb flavor that quietly infuses without taking over.
Beurre manie: This thickener helps get the soup to that silky, hearty texture.
Carrots, celery, parsnips, potatoes: These root veggies add sweetness and body; I like peeling the parsnips to keep the broth clear.
Corn kernels: Adds a touch of natural sweetness and texture contrast.
San Marzano tomatoes (crushed): Their rich flavor makes a noticeable difference.
Green beans: Cut into bite-sized pieces so they cook evenly without losing crunch.
Ditalini pasta: Small pasta that holds broth well—cook it just right for the best texture.
Baby bella mushrooms (thinly sliced): Their meaty texture and earthy flavor deepen the taste profile.
Green peas: For bursts of sweetness—add towards the end to keep them bright and fresh.
Fresh rosemary, thyme, parsley: Finely minced to release the most flavor and add vibrant herbal notes.
Worcestershire and Tabasco sauces: Use sparingly to boost complexity and add subtle heat.
Coarse salt and freshly cracked pepper: Always season thoughtfully, adjusting to taste as you go.

Variations

I love when a recipe invites personalization—and this Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe is no exception. Depending on your mood or what you have on hand, it’s easy to switch things up and still end with a fantastic dish. Don’t be afraid to make it your own!

Vegetarian option: I’ve swapped the beef for hearty lentils or mushrooms only, which still gives a deliciously satisfying soup.
Gluten-free: Use gluten-free pasta or replace pasta with spiralized zucchini to keep it light and friendly for gluten-free diets.
Seasonal veggies: When spring arrives, I swap out root vegetables for asparagus and fresh peas for a lighter, fresher soup.
Spicy kick: Add extra Tabasco or a pinch of cayenne if you want a little fire—just take care not to overpower the delicate herbs.

How to Make Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe

Step 1: Sauté Your Aromatics and Brown the Beef

Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced yellow onions and garlic, sautéing until they’re fragrant and translucent—but not browned, about 3 to 5 minutes. If you’re using raw strip roast, cut it into bite-sized pieces and sear them until they’re brown on all sides. Browning is crucial here—don’t rush it! It creates those deep, savory flavors we all love. If your beef is pre-cooked, you can add it later to just warm through.

Step 2: Build the Broth

Once the beef is browned, stir in the tomato paste and cook it for a minute or two to take off the raw edge. If you’re using the dry red wine, pour it in now and let it reduce by half—it adds such a wonderful complexity to the soup. Then, pour in the beef stock, toss in the bay leaf, and bring everything to a simmer. This is where the magic begins as the broth develops its rich flavor.

Step 3: Add Vegetables and Let It Simmer

Next, add your carrots, celery, parsnips, and potatoes to the pot. Let the soup simmer gently for about 45 minutes to an hour until the vegetables and beef are tender. Stir occasionally and keep the pot partially covered. This slow simmer concentrates all those flavors and ensures every bite is delicious.

Step 4: Incorporate the Corn, Tomatoes, and Pasta

Stir in the corn kernels and crushed San Marzano tomatoes, then add the ditalini pasta. Cook the pasta in the soup according to the package instructions, usually about 8-10 minutes, but keep an eye on it so it doesn’t overcook and mush up. This timing can be tricky—start testing the pasta a couple of minutes before the package says it’s done.

Step 5: Add Green Beans, Mushrooms, Peas, and Herbs

With just a few minutes left of cooking, toss in the green beans, baby bella mushrooms, green peas, rosemary, thyme, and parsley. These delicate ingredients only need a brief cook to stay vibrant and fresh. Finish by seasoning with Worcestershire and Tabasco sauces, coarse salt, and freshly cracked pepper, adjusting to your taste. Don’t rush the seasoning—taste as you go, and you’ll get a perfectly balanced broth.

How to Serve Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe

Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe - Recipe Image

Garnishes

I love finishing this soup with a sprinkle of freshly chopped parsley for color and a squeeze of fresh lemon if I want a bright contrast to the savory broth. A little grated Parmesan on top is also fantastic for adding that extra comforting element without overpowering. If you’re a fan of heat, a dash of chili flakes works well too.

Side Dishes

Pairing this soup with crusty, warm bread or soft dinner rolls instantly ups the cozy factor. Occasionally, I’ll serve it alongside a light green salad dressed with lemon vinaigrette for a refreshing balance. Garlic bread is another favorite if you’re feeling indulgent!

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls—everyone loves eating out of the bread, and it adds a fun, charming touch to the meal. Another idea is to ladle it into elegant white bowls garnished with chive blossoms or edible herbs for something visually striking. Presentation is half the fun, especially when sharing with friends!

Make Ahead and Storage

Storing Leftovers

Leftover vegetable beef soup keeps beautifully in airtight containers in the fridge for 3-4 days. I always cool it completely before storing to help it stay fresh and to avoid soggy vegetables and pasta. When reheating, I add a splash of water or broth because the pasta tends to soak up a lot of liquid.

Freezing

If you want to freeze it, I suggest leaving out the pasta before freezing—it tends to become mushy after thawing. Freeze the soup minus the pasta in portions for easy weeknight meals. When you’re ready, thaw overnight in the fridge and cook pasta fresh when reheating. This little trick keeps the texture spot on.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat to keep the beef tender and veggies firm. Stir occasionally and add broth if it’s too thick. Adding freshly cooked pasta just before serving revives the dish perfectly. Microwaving is fine too, but slow stovetop reheating really brings it back to life.

FAQs

Can I use other types of beef instead of strip roast for this Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe?

Absolutely! Chuck roast or brisket also work well for this soup because they become tender with slow cooking. Just make sure to cut the beef into evenly sized pieces and brown it properly to develop flavor.
How do I prevent the pasta from getting mushy in the soup?

The key is to add the pasta towards the end of cooking, following the package instructions closely. You can also cook the pasta separately and add it just before serving, which helps maintain the perfect texture.
Can I make this soup in a slow cooker?

Yes, you can. Brown the beef separately first, then add all ingredients except pasta and fresh herbs to the slow cooker. Cook on low for 6-8 hours, adding pasta and herbs about 30 minutes before serving.
Is it okay to omit the wine?

Definitely! The soup will still be delicious without wine. You can substitute with a bit of extra beef stock or a splash of balsamic vinegar for depth.
How long can I store leftovers?

Stored chilled in an airtight container, the soup lasts up to 4 days in the refrigerator. For longer storage, freeze it as suggested, minus the pasta, for up to 3 months.

Final Thoughts

This Vegetable Beef Soup with Pasta, Mushrooms, and Herbs Recipe is genuinely one of my kitchen favorites, and I hope it becomes one of yours too. It’s the kind of meal that feels like a warm hug—perfect for feeding a family or impressing friends without much fuss. Give it a try on a weekend when you have time to enjoy that wonderful aroma filling your house—it’s truly worth every simmer and stir!