Print Recipe

Italian Style Pot Roast Soup


  • 1 (3 to 4 pound) chuck roast with bone, cut into pieces
  • 1 (16 ounce) box acini de pepe (very small pasta)
  • 8 carrots, peeled and cut into chunks
  • 2 large yellow onions, sliced
  • 5 stalks celery, cut into pieces
  • 3 -5 cloves garlic, chopped
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 6 quarts water
  • Freshly grated parmesan cheese


  1. Place meat, vegetables, garlic tomatoes and tomato sauce in a large pot with the 6 quarts of water. Season with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat and simmer for 2 to 3 hours until meat is tender.
  2. Toward the last half hour cook the pasta until al dente. Drain pasta add a little bit of butter and set aside.
  3. With a slotted spoon remove meat. Trim fat, remove bone and shred the meat. Place meat back into pot.
  4. Place some pasta in a bowl and ladle in the soup. Top with lots of parmesan cheese.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.