This beef minestrone soup is a rich and hearty twist on the classic comfort food. Made super thick with tender shredded beef cheeks, vegetables and risoni (orzo), this is the ultimate winter recipe to help keep you feeling warm and cosy.
⭐⭐⭐⭐⭐ loved the flavor and recipe was great to follow. i used left over prime rib with bone in it was great – cheryl
While this may not be a traditional minestrone soup, this slow cooked beef version is the ultimate when it comes to winter comfort foods. It’s the kind of meal you make on a Sunday when you don’t have plans except for laying on the couch with a cosy blanket and a good book.
This particular recipe is one that my Husband started making a few years ago, hence the addition of beef cheek which is not something I usually cook with. I do however love it in this recipe as when it cooks slowly in the broth, it creates the most beautifully tender bits of shredded meat and adds so much flavour. It’s just that good.
Unlike my vegetable minestrone recipe, I do use the word soup quite loosely for this beef version. It ends up being almost stew-like in its consistency thanks to the thickness from the risoni (orzo) and the beef. I absolutely love it like this, but if you’re looking for a little bit more broth, then add a bit more water at the end to loosen it up.
This is also one of those recipes that reheats just as good, if not better, so it’s a great meal to make in advance or to enjoy the leftovers later in the week.
Key Ingredients
Just like most slow cooked soups, this beef minestrone recipe is full of simple ingredients that are layered together to create a rich and bold soup that is the perfect comfort food for the cooler months.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef cheeks – this tough cut of meat is slow cooked until perfectly tender and works so well in this dish. You can however use the same amount of any good stewing beef instead.
- Onions, carrots & celery – known as mirepoix, this is an essential flavour base for most soups.
- Garlic – continuing to build on that flavour base.
- Bacon – I find streaky bacon is the best for extra flavour.
- Canned tomatoes – we’re using canned cherry tomatoes here but crushed would also work. Use what you have on hand.
- Tomato paste – for extra richness and tomato flavour.
- Stock – beef or vegetable stock will work perfectly for this recipe so use what you have or prefer.
- Red wine – adds so much flavour and richness to the soup, however if you prefer you can leave it out and just use extra stock.
- Parmesan rind – this is the bit of the parmesan you usually throw away, but if you keep it and add it to your soup it adds so much flavour! Good quality Italian parmigiano reggiano is lactose free so this is what I use, but you can of course leave it out if you need it to be completely dairy free.
- Risoni – also known as orzo, is a short-cut pasta shaped like a large grain of rice. I like to use it in this recipe as it’s so small and easy to find, but you can really use any small pasta shape you like.
You’ll Also Love: Red Wine Braised Lamb Shanks
Step-By-Step Instructions
Step 1: Heat a large, heavy-based pot over medium-high heat and add the olive oil. Season the beef cheeks generously with salt and pepper, then add to the pot and brown well on both sides. Remove and set aside on a plate.
Step 2: Add the onions, celery, and carrots to the pot and sauté for 2–3 minutes until the onions begin to soften, then add the bacon and garlic and cook for a further 2–3 minutes.
Step 3: Add the tomato paste, oregano, and red wine to the pot. Stir everything together with a wooden spoon, scraping up any browned bits from the bottom. Let the wine cook down for 1–2 minutes.
Step 4: Reduce the heat and pour in the cherry tomatoes and stock, stirring to combine. Return the beef cheeks to the pot, pressing them down so they’re fully submerged. Add the parmesan rind if using, then bring everything up to a gentle simmer.
Step 5: Place the lid on and cook over low heat for 2–3 hours, until the beef cheeks are completely soft and tender. Remove the beef cheeks and shred with two forks.
Step 6: Add the risoni to the soup and cook until tender, stirring regularly so it doesn’t sink stick. Return the shredded beef to the pot and season well with salt and pepper. Add some water if you’d like a thinner soup. Discard the parmesan rind and serve!
👉 Don’t panic if the beef feels tough mid-cook! Beef cheeks are a hardworking muscle, packed with connective tissue that first tightens when it hits heat before slowly breaking down into rich, silky gelatin. This is what gives the finished soup its incredible depth of flavour. Keep the heat low and give them the full cooking time, they’ll get there.
Serving Suggestion: I keep things simple when serving with some slices of toasted sourdough bread (or try this easy overnight no-knead bread), but if you wanted to make this a full meal for a family, I’d also serve a fresh green salad alongside it.
Storage Instructions
Leftovers will keep in an airtight container in the fridge for up to 4 days. The soup will thicken considerably once cooled, so just add a splash of water or stock when reheating to loosen it back up.
This soup also freezes really well for up to 3 months. For best results, if you know you want to freeze it, skip the risoni (orzo) as pasta can become soft and mushy once thawed. Simply cook a fresh batch of risoni and stir it through when reheating.
Recipe FAQs
My preference for reheating is to do so in a saucepan over medium/low heat. Add a bit of water to the soup to loosen it up and mix well while heating.
You can of course use a microwave, but I’m never a fan of using them for reheating soups and stews as you end up with hot spots and it can be a little bit messy to keep stopping and stirring.
I recommend making my vegetable minestrone soup instead!
You can use any cuts of meat that are perfect for slow cooking.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More winter soup recipes:
Healthy Vegetable Soup with Lentils and Barley
Pressure Cooker Chicken Noodle Soup
Dairy Free Potato and Leek Soup with Bacon Crumb
Golden Turmeric Sweet Potato Soup
Beef Minestrone Soup
Equipment
- cast iron pot with lid
Ingredients
- 1 tablespoon olive oil
- Salt and pepper to season
- 500-700 grams (1.1-1.5 lb) beef cheeks
- 2 red onions finely diced
- 3 cloves garlic
- 3 stalks celery diced
- 2 medium carrots peeled and diced
- 200 grams (7 oz) streaky bacon diced
- ¼ cup tomato paste
- 1 teaspoon dried oregano
- 1 cup red wine
- 2 x 400 gram (14 oz) cans cherry tomatoes
- 2 cups beef stock or vegetable stock
- 1 parmesan rind optional, omit if dairy free
- 100 grams (3.5 oz) risoni/orzo
- fresh parsley to serve
Instructions
- Heat a large, heavy-based pot over medium-high heat and add the olive oil. Season the beef cheeks generously with salt and pepper and add to the pot, browning well on both sides. Remove from the pot and set aside on a plate.
- While the pot is still hot, add the onions, celery, and carrots and sauté for 2–3 minutes until the onions are beginning to soften. Add the bacon and garlic and continue to sauté for a further 2–3 minutes until the bacon is browned.
- Add the tomato paste, oregano, and red wine to the pot. Using a wooden spoon, stir everything together, scraping up any browned bits from the bottom of the pot. Allow the wine to boil for 1–2 minutes.
- Reduce the heat and add the cherry tomatoes and stock, stirring to combine. Return the beef cheeks to the pot, pressing them down so they are fully submerged in the liquid. Add the parmesan rind if using, then bring to a gentle simmer.
- Place the lid on and cook over low heat for 2–3 hours, until the beef cheeks are soft and tender. Remove the beef cheeks from the pot and shred using two forks.
- Increase the heat to bring the soup to a light boil. Add the risoni and cook until tender, stirring regularly to prevent the pasta from sinking and sticking to the bottom. Return the shredded beef to the pot and season well with salt and pepper. If you’d like a thinner consistency, add a splash of water at this stage. Locate and discard the parmesan rind.
- Serve topped with fresh parsley, alongside toasted bread.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in May 2022 and has been updated in 2026 with new photos and more helpful information. The recipe remains the same.
Cheryl Tufo Niman says
Lived the flavor and recipe was great to follow. I used left over prime rib with bone in it was great