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Italian Style Pot Roast Soup

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  • 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.