Beef and Gnocchi Soup

There’s nothing more cozy than a bowl of warm soup — now add some shredded chuck roast to that and perfectly fluffy gnocchi and you’ve got yourself a winner.

This brothy beef and gnocchi soup is full of flavor, using a parmesan rind and tomato paste to add some delicious depth.

Can I use a different pasta?

Of course! I personally just love gnocchi in this, but you can add whatever you’d like! Tortellini would work wonderfully, or even some mini cheese raviolis!

Do I have to cook this for 8 hours?

Nope! That’s the beauty of this recipe, I only simmered the chuck for ~2.5-3 hours rather than the usual ~6–8 to make it super tender.

Why? Mainly because I knew I was shredding it up anyway.

I cook it longer when it comes to dishes where the meat really shines (like my perfect chuck pot roast), but I found that it was perfectly tender enough around the 2.5 hour mark to shred for this recipe.

Other Soups for Soup Season

In a soup mood? Try my other recipes:

• Avgolemono (Greek Lemon Chicken Soup)
• Creamy Chicken & Gnocchi Soup
• Pasta e Fagioli
• Pastina

Beef and Gnocchi Soup Ingredients

This soup is full of vegetables and fresh herbs, so if you don’t have exactly what I used on hand you can sub in (or omit) whatever makes your life easier.

Here’s what I used:

Chuck roast: For tender, shredded beef.

Potato Gnocchi: I use store-bought gnocchi when it comes to soups instead of fresh. I prefer the DeCecco brand.

Beef broth: I just used beef bouillon powder and water.

Vegetables: For this I used chopped carrots, onions, celery and tomatoes.

Fresh herbs: I used basil, rosemary, parsley and thyme.

Tomato paste: For richness.

Parmesan Rind: To add flavor.

How to Make Beef & Gnocchi Soup

Here’s how to make this easy soup.

Step 1: Season your chuck & prep your ingredients.

Start by seasoning your chuck roast generously with salt and pepper.

Tip: I like to season the cutting board. Then I roll the chuck around on there in order to get even coverage. When you season the chuck by sprinkling on top, it always flys all over the place!

Then I’ll chop up all of my veggies and set aside.

Step 2: Brown the chuck.

Add a few TBS of olive oil to the bottom of a dutch oven and brown the meat on all sides.

Step 3: Add the broth, water, and veggies

Now add the beef stock, water, veggies, tomato paste, and parm rind to the pot. Bring it to a boil, then lower to a simmer and let cook for 3-4 hours, or until the meat is fall apart tender.

Step 4: Shred the meat.

Remove the meat to a cutting board and shred it with two forks. 

Step 5: Add the gnocchi and beef.