Sirloin Soup Italiano
Warm, hearty, and brimming with Italian-inspired flavors, Sirloin Soup Italiano is the ultimate comfort dish for any occasion. Tender cubes of seared sirloin steak are paired with a medley of fresh vegetables, including carrots, celery, and spinach, all simmered in a savory beef broth enriched with fragrant Italian seasoning and a touch of garlic. Red potatoes add a satisfying heartiness, while canned diced tomatoes bring a bright layer of acidity to balance the richness of the dish. Finished with a sprinkle of Parmesan cheese for indulgent flair, this one-pot wonder is perfect for feeding a hungry crowd or meal prepping for the week. Serve it with crusty artisan bread for a complete, soul-warming meal that embodies the spirit of rustic Italian cooking. With minimal prep time and only 45 minutes of cooking, this sirloin soup recipe is as practical as it is delicious.
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Recipe Information
Ingredients
- 1 lb sirloin steak
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, sliced
- 2 medium celery stalks, chopped
- 3 cloves garlic cloves, minced
- 1 14 oz can canned diced tomatoes
- 6 cups beef broth
- 4 medium small red potatoes, quartered
- 2 tsp Italian seasoning
- 1 leaf bay leaf
- 3 cups fresh spinach
- 0.5 cup Parmesan cheese, grated (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim excess fat from the sirloin steak and cut it into bite-sized cubes. Season the beef pieces lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sirloin pieces and sear until they are browned on all sides, about 4-5 minutes. Remove the beef from the pot and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and chopped celery for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned diced tomatoes and their juices, stirring to deglaze the pot. Scrape the bottom of the pot to release any browned bits.
Add the beef broth, quartered potatoes, Italian seasoning, bay leaf, and the seared sirloin. Stir everything to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer partially covered for 30 minutes, or until the potatoes are tender and the flavors have melded.
Taste the soup and adjust the seasoning with additional salt and black pepper as needed.
Stir in the fresh spinach and let it wilt in the hot soup for 2-3 minutes.
Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 11893 mg | 517% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.1 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1830 mg | 141% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
