Brodo di Carne with Pastina (Pastina Beef Soup)
Brodo di Carne with Pastina is a comforting Italian classic that combines rich, flavorful beef broth with tender pastina pasta.
This hearty soup is simmered to perfection with aromatic vegetables, herbs, and tender chunks of beef, creating a dish that’s both nourishing and satisfying.
Topped with freshly grated Parmigiano Reggiano, it’s perfect for a cozy meal or as a starter to a traditional Italian feast. Simple yet full of depth, this recipe brings warmth to the table with every spoonful.
Why You’ll Love This Recipe:
People will love Brodo di Carne with Pastina for its comforting and nostalgic qualities.
The rich, flavorful broth, simmered with tender beef and aromatic herbs, creates a deeply satisfying base.
The addition of delicate pastina pasta makes it hearty yet light, while the grated Parmigiano Reggiano adds a touch of savory richness.
This recipe is versatile enough to serve as a wholesome meal or an elegant appetizer, making it a dish that warms both the heart and the palate.
Its simplicity and depth of flavor make it a timeless favorite for all ages.
Key Ingredients:
Beef chuck steak: A flavorful cut perfect for slow simmering to create a rich broth.
Onion, carrots, and celery: Essential aromatics that build the base of the soup, providing sweetness and depth.
Tomato paste: Adds a savory, umami richness to the broth.
Bay leaves and thyme: Fragrant herbs that infuse the soup with earthy, herbal notes.
Pastina pasta: Tiny, delicate pasta that cooks quickly and absorbs the flavors of the broth.
Parmigiano Reggiano: A sharp, nutty cheese that melts into the soup, enhancing the dish’s savory depth.
Brodo di Carne with Pastina (Pastina Beef Soup)
Ingredients
1 kg beef chuck steak (braising steak)
1 onion, whole
2 carrots, roughly chopped
1 stalk celery, roughly chopped
2 bay leaves
1 sprig thyme
2 tablespoons tomato paste
4 black peppercorns
160g pastina pasta
Sea salt
4 tablespoons (80ml) extra virgin olive oil
4 liters cold water
Parmigiano Reggiano, finely grated for serving
Instructions
Step 1
Heat half of the olive oil in a large, heavy-based stockpot over medium-high heat. Add the beef and sear it until browned on all sides. Remove the beef and set aside.
Step 2
In the same pot, heat the remaining olive oil over medium heat. Add the onion and cook for 2 minutes. Stir in the carrots and celery, cooking for an additional 5 minutes or until softened. Mix in the bay leaves, thyme, tomato paste, and peppercorns. Let cook for another 2 minutes before adding the beef back into the pot.
Step 3
Pour the cold water into the pot, ensuring the beef and vegetables are fully submerged. Cover and bring to a boil. Reduce the heat to low and simmer for 2 hours, occasionally skimming off foam from the surface.
Step 4
After simmering, remove the pot from the heat. Take out the beef and carrots and finely chop them. Strain the broth through a fine sieve into a clean pot, pressing the solids to release all the flavor. Add salt to taste.
Step 5
Return the strained broth to medium heat and bring it to a boil. Add the pastina and cook as directed on the pasta packaging until tender.
Step 6
To serve, divide the chopped beef and carrots into bowls. Ladle the hot broth with pastina over the top and sprinkle with Parmigiano Reggiano.
Buon appetito!
Notes:
Slow simmering: The key to a rich, flavorful broth is to simmer the beef and vegetables gently for at least 2 hours. This allows the flavors to meld and the beef to become tender.
Adjust seasoning: After straining the broth, taste and adjust salt as needed. Since the flavor develops over time, a final seasoning check ensures the perfect balance.
Beef chuck steak: While this cut works best for its tenderizing qualities, you can also use other braising cuts, like short ribs, if you prefer.
Pastina pasta: If you can’t find pastina, any small pasta shape like tiny shells or acini di pepe will work well.
Make ahead: This dish tastes even better the next day, so it’s great for meal prep. Just store the broth separately from the pasta and meat and reheat when ready to serve.
Serving suggestions: Serve the soup with a sprinkle of Parmigiano Reggiano for extra flavor and texture. It’s also lovely with a side of crusty bread to soak up the broth.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 30 g | Fat: 20 g | Saturated Fat: 6 g | Carbohydrates: 25 g | Fiber: 3 g | Sugars: 5 g | Cholesterol: 70 mg | Sodium: 600 mg | Potassium: 600 mg
Frequently Asked Questions:
Can I use a different cut of beef for this recipe?
Yes! While chuck steak (braising steak) is ideal for its rich flavor and tenderness when slow-cooked, you can substitute it with other cuts like brisket or round steak.
Just ensure the beef is well-suited for slow cooking to achieve a tender texture.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days.
The flavors will deepen as it sits.
You can also freeze it for up to 3 months.
Just be sure to cook the pasta separately and add it when reheating the soup to prevent it from becoming too soft.
Is it necessary to use Parmigiano Reggiano?
While Parmigiano Reggiano adds a rich, nutty flavor to the soup, you can use any hard cheese like Pecorino Romano or Grana Padano as a substitute.
If you’re looking for a dairy-free version, you can omit the cheese or use a dairy-free alternative.
Can I use store-bought broth instead of making my own?
Yes, you can substitute homemade broth with store-bought beef broth.
If you’re using pre-made broth, be mindful of the sodium content and adjust the salt in the recipe accordingly to avoid the soup being too salty.
How do I know when the soup is done?
The soup is ready when the beef is tender and easily shreds, and the flavors have melded together after simmering for about 2 hours.
Once the beef and vegetables are cooked, you can taste and adjust the seasoning as needed before adding the pasta.
Can I cook the beef in a slow cooker instead of a stockpot?
Yes! If you prefer to use a slow cooker, simply brown the beef in a skillet and then transfer it to the slow cooker along with the vegetables, bay leaves, and thyme.
Add the water, cover, and cook on low for 6-8 hours or until the beef is tender.
How do I prevent the pasta from overcooking in the soup?
To prevent the pasta from becoming too soft, cook the pastina separately according to the package instructions and add it to the soup right before serving.
This way, the pasta stays firm and doesn’t absorb too much of the broth.
Can I skip the tomato paste in the recipe?
While the tomato paste helps add depth to the broth, you can skip it if you prefer a more neutral flavor.
However, keep in mind that the broth will be slightly less rich and savory without it.
Can I use fresh herbs instead of dried thyme and bay leaves?
Yes, you can use fresh herbs! For thyme, use 2-3 sprigs instead of 1 sprig of dried thyme.
For bay leaves, 2 fresh leaves will work just fine.
Just remember to remove the fresh herbs before serving, as they won’t soften like dried herbs.
What can I substitute for the farfalline (bowtie pasta)?
If you can’t find farfalline, you can use other small pasta shapes like ditalini, orzo, or acini di pepe.
These smaller pasta shapes are perfect for soups and will work well in this recipe.
Just cook them according to package instructions before adding to the soup.