Best Sirloin Soup Italiano Recipes
ITALIAN BEEF SOUP (BRODO DI CARNE)
Italian Beef Soup (Brodo di Carne) with Orzo is filled with tender, slow-cooked chuck roast, vegetables, and herbs simmered in a rich, flavorful broth. Make it even heartier by adding orzo or pastina and topping with finely grated Parmigiano-Reggiano. Cook this soup low and slow for hours, resulting in mouthwatering broth and fall-apart beef.
Provided by Kathleen Higashiyama
Categories Main Course Soup
Time 4h10m
Number Of Ingredients 10
Steps:
- Add water to a large pot or dutch oven and cook on medium heat.
- Add kosher salt, vegetables, parsley, and beef to the pot.
- Once the water reaches a boil, turn the heat down to low-medium and allow the soup to simmer for 4 hours with the lid on, giving the soup an occasional stir.
- At the 3 hour mark, remove the lid and allow the soup to simmer for one more hour.
- Once the soup is done cooking, remove the soup from the heat. Remove the onion, celery, and parsley from the soup.
- Carefully take the beef out and place it in a large shallow bowl. Place two forks in a portion of the meat facing away from each other. Gently pull the forks in opposite directions, breaking up the meat into shards with each pull. Place the meat back into the soup.
- Add orzo to the soup bowls, then use a ladle to serve soup to each bowl.
- Serve immediately with finely grated Parmigiano-Reggiano.
- As the soup finishes cooking, take large saucepan or pot and add 4 - 6 quarts of water. Bring the water to a rolling boil and add a pinch of salt. Add orzo to the pot and stir gently. Allow the water to return to a boil. Cook until al dente, or about 8-9 minutes, stirring occasionally. Drain the orzo and set aside.
Nutrition Facts : Calories 573 kcal, Carbohydrate 61 g, Protein 39 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 104 mg, Sodium 2504 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving
PASTA E FAGIOLI (OLIVE GARDEN COPYCAT)
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 minutes). As its cooking, be sure to break it apart into small pieces.
- Remove cooked beef from the pot. Drain of excess fat and set aside.
- In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).
- Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.
- Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.
- Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.
- Serve right away with a sprinkle of basil or parmesan cheese.
Nutrition Facts : Calories 204.7 kcal, Carbohydrate 26.01 g, Protein 17.33 g, Fat 4.1 g, SaturatedFat 1.27 g, Cholesterol 23.44 mg, Sodium 487.45 mg, Fiber 6.81 g, Sugar 3.6 g, ServingSize 1 serving
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