Italian Style Pot Roast Soup



This Pot Roast Soup becomes Italian style just by adding the tomatoes and herbs. Add tomatoes to anything and you can call it Italian style.

I'm just kidding of course. This soup is actually something my grandmother made every Sunday to start her dinners.

The soup is filling and easy to make. I usually make it at least every two weeks. The kids just love it.

In the wintertime there's nothing better than sitting down with some Italian bread and warming up to a nice bowl of Italian Style Pot Roast Soup.

In order to fully enjoy this soup, make sure you have plenty of Parmesan cheese on hand.


  • 3 to 4 pound chuck roast with bone cut into pieces
  • 1 pound box of Acini De Pepe (Very small pasta)
  • 8 carrots peeled and cut into chunks
  • 2 large yellow onions sliced
  • 5 stalks of celery cut into pieces
  • 3 or 4 or five cloves of garlic chopped
  • 2 15oz can of dices tomatoes
  • 1 15oz can of tomato sauce
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1/2 tsp of crushed red pepper flakes
  • 6 quarts of water
  • Freshly grated Parmesan cheese


  • 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.
  • Toward the last half hour cook the pasta until al dente.
  • Drain pasta add a little bit of butter and set aside.
  • With a slotted spoon remove meat. Trim fat, remove bone and shred the meat.
  • Place meat back into pot.

    Place some pasta in a bowl and ladle in the soup. Top with Parmesan cheese. I personally like a lot of cheese which makes the soup a little creamy.

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