Slow Cooker Beef and Mushroom Soup with Orzo and Parmesan
A hearty, comforting soup featuring tender shredded beef chuck roast, earthy mushrooms, and orzo pasta in a rich beef broth. The beef slow-cooks until fork-tender, then gets shredded and stirred back into the aromatic broth with vegetables. Perfect for cold weather meals or when you want a satisfying dinner with minimal hands-on time. The addition of Parmesan cheese and fresh basil at the end adds brightness and richness to this warming one-pot meal.
Ingredients
- 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
- 1 tablespoon vegetable oil
- 1 tablespoon Montreal steak grill seasoning
- 1 teaspoon salt
- 1 carton (32 oz) Progresso beef flavored broth
- 8 oz white mushrooms, thinly sliced
- 2 cups yellow onions, thinly sliced
- 1 cup carrots, chopped peeled
- 2 tablespoons Muir Glen organic tomato paste, from 6-oz can
- 2 tablespoons brown sugar, packed
- ¾ cup uncooked orzo or rosamarina pasta
- ½ cup shredded Parmesan cheese
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- 1
Spray slow cooker with cooking spray
- 2
Rub beef with oil and sprinkle with grill seasoning and salt
- 3
Sear beef in skillet over medium heat for 3 to 5 minutes on each side until browned
- 4
Transfer beef to slow cooker
- 5
Mix broth, mushrooms, onions, carrots, tomato paste and brown sugar in large bowl
- 6
Pour mixture over beef in slow cooker
- 7
Cover and cook on low heat setting for 7 to 9 hours until beef is tender
- 8
Transfer beef to cutting board and let stand about 5 minutes until cool enough to handle
- 9
Shred beef, discarding any pieces of fat and cartilage
- 10
Stir pasta into liquid in slow cooker
- 11
Cover and cook on high heat setting for 15 to 20 minutes until pasta is cooked
- 12
Stir in shredded beef and heat through
- 13
Serve topped with cheese and basil
Tips
Searing the beef before slow cooking adds extra depth of flavor and helps create a richer broth base for the soup.
Let the beef cool slightly before shredding to make handling easier and prevent burns from hot juices.
Add the pasta during the last 15-20 minutes to prevent it from becoming mushy and overcooked.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Pasta may absorb more liquid during storage.
Can prepare through step 6 and refrigerate overnight. Add pasta and finish cooking the next day.
Ladle into bowls and top with freshly grated Parmesan cheese and sliced basil. Serve with crusty bread.
Common Mistakes
Don't skip searing the beef to avoid bland flavor
Don't add pasta too early to avoid mushy texture
Don't rush the shredding process while beef is too hot to avoid burns
Substitutions
Any small pasta shape works well
Mix equal parts of each
FAQ
Can I use a different cut of beef?
Yes, beef stew meat or short ribs work well. Adjust cooking time as needed for tenderness.
What if I don't have Montreal seasoning?
Mix equal parts garlic powder, onion powder, and black pepper as a substitute.
How long will leftovers keep?
Store in refrigerator for up to 3 days. The pasta may absorb more liquid during storage.