25+ Delicious Leftover Prime Rib Roast Soup Recipes to Savor

Leftover prime rib roast can be one of the most flavorful ingredients to repurpose, and what better way to enjoy it than by turning it into a delicious, hearty soup?

Whether you’re looking to enjoy a cozy meal on a chilly evening or use up your leftovers in a creative way, prime rib roast soup recipes offer a variety of options to suit every taste.

From creamy, savory broths to fresh vegetable-based soups, the possibilities are endless.

These 25+ leftover prime rib roast soup recipes combine the rich, meaty flavor of the roast with an array of vegetables, herbs, and spices to create filling meals that can stand as a dish on their own.

Whether you prefer a smooth, velvety texture or a chunky, hearty soup, these recipes will inspire you to turn those leftover prime rib roast pieces into something extraordinary.

Let’s dive into some of the best ways to make the most out of your leftover prime rib roast and enjoy a comforting bowl of soup.

25+ Delicious Leftover Prime Rib Roast Soup Recipes to Savor

There’s no need to let those leftover slices of prime rib roast go to waste when you have so many creative and satisfying soup recipes to choose from.

From classic beef and vegetable combinations to rich, creamy options with a touch of flair, each recipe brings out the natural depth of flavor from your roast while adding a variety of textures and ingredients.

These 25+ leftover prime rib roast soup recipes are perfect for busy weeknights, weekend dinners, or even holiday leftovers.

Not only will you have a hearty, delicious meal ready in no time, but you’ll also be making the most out of every delicious bite of your prime rib roast.

So, grab your pot, gather your ingredients, and get ready to turn your leftovers into a warm, satisfying meal your family will love!

Hearty Prime Rib Roast and Vegetable Soup

A perfect way to repurpose leftover prime rib roast, this soup combines tender beef, robust vegetables, and savory broth for a comforting meal. The blend of flavors from the meat and fresh ingredients creates a hearty and satisfying dish that will keep you warm all day long.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 potatoes, peeled and diced
• 1 cup frozen peas
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic, and sauté until softened, about 5-7 minutes.
2. Add the beef broth, potatoes, thyme, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Stir in the shredded prime rib roast and frozen peas. Simmer for an additional 5 minutes to heat the meat through.
4. Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot with crusty bread.

Repurposing leftover prime rib roast into this vegetable-packed soup not only reduces food waste but also creates a rich, satisfying dish. The tender beef melds beautifully with the fresh vegetables, while the broth soaks up all the savory flavors. This soup is both filling and flavorful, making it an excellent choice for a hearty dinner or lunch the following day.

Prime Rib Roast and Barley Soup

This nourishing soup features prime rib roast, hearty barley, and earthy vegetables, all simmered together in a savory broth. The addition of barley gives the soup a satisfying texture and makes it a complete meal that’s perfect for any time of the year.

Ingredients:

• 2 cups leftover prime rib roast, diced
• 4 cups beef broth
• 1/2 cup pearl barley
• 1 large onion, chopped
• 1 cup mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon rosemary
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic, sautéing until softened, about 5 minutes.
2. Stir in the mushrooms and cook until they release their moisture, about 3-4 minutes.
3. Add the beef broth, pearl barley, rosemary, soy sauce, and a pinch of salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the barley is tender.
4. Stir in the diced prime rib roast and simmer for another 5 minutes to heat the meat through.
5. Taste the soup and adjust seasoning if needed before serving.

The hearty texture of barley complements the richness of the prime rib roast in this soup. With the savory base from the beef broth and the aromatic rosemary, this recipe is not just a way to use up leftovers but an elevated meal that’s sure to please everyone at the table. The barley adds a wholesome bite that makes it both satisfying and nutritious.

Prime Rib Roast and Tomato Soup

A delicious blend of leftover prime rib roast and tangy tomatoes makes for a rich and flavorful soup. The prime rib adds a depth of flavor that enhances the tomato base, creating a comforting dish that feels both familiar and new.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced tomatoes, beef broth, basil, oregano, balsamic vinegar, and salt and pepper. Bring the mixture to a simmer and cook for 15 minutes to blend the flavors.
3. Stir in the shredded prime rib roast and simmer for an additional 5-10 minutes, allowing the meat to absorb the flavors of the broth.
4. Taste and adjust seasoning as needed before serving.

This tomato-based soup is elevated by the addition of leftover prime rib roast, creating a flavorful and hearty dish. The prime rib adds an unexpected richness to the tangy tomato base, while the balsamic vinegar introduces a subtle sweetness and depth. This recipe transforms basic ingredients into a comforting bowl of soup, perfect for using up leftovers in a creative and satisfying way.

Prime Rib Roast and Corn Chowder

This creamy and comforting corn chowder gets a savory twist with the addition of tender prime rib roast. Sweet corn, potatoes, and the rich flavor of the leftover roast come together in a smooth and hearty soup that’s perfect for cooler days.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups chicken or beef broth
• 2 cups frozen corn kernels
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup half-and-half
• 1 tablespoon butter
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons flour (optional for thickening)

Instructions:

1. In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until soft, about 5 minutes.
2. Add the diced potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the shredded prime rib roast and thyme. Simmer for an additional 5 minutes.
4. For a thicker chowder, whisk flour into the half-and-half and add it to the soup, stirring until thickened. Otherwise, add the half-and-half directly to the soup and stir.
5. Season with salt and pepper to taste, then serve hot.

The creamy texture of the chowder combined with the savory prime rib and sweet corn creates a balanced and comforting dish. The addition of half-and-half brings richness without overpowering the flavor of the roast. This soup is a satisfying meal that makes great use of leftover prime rib roast, turning it into a creamy, flavorful chowder perfect for a cozy evening.

Prime Rib Roast and White Bean Soup

A hearty and nutritious soup that blends leftover prime rib roast with white beans and savory herbs. The beans create a hearty base, while the tender beef adds richness, making this a filling and satisfying meal.

Ingredients:

• 2 cups leftover prime rib roast, diced
• 4 cups beef broth
• 1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for about 5 minutes until softened.
2. Add the beef broth, white beans, rosemary, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, allowing the flavors to meld.
3. Stir in the diced prime rib roast and simmer for another 5-10 minutes to warm the meat through.
4. Remove the bay leaf, taste, and adjust seasoning as needed.
5. Serve the soup hot, garnished with fresh herbs if desired.

This white bean soup is a fantastic way to repurpose leftover prime rib roast. The beans provide a creamy texture while absorbing the flavors of the beef and herbs. The result is a rich, comforting soup that’s filling and perfect for a weeknight dinner. The prime rib adds depth and savory richness to the dish, making it a great choice for anyone who wants to enjoy a hearty and nutritious meal.

Prime Rib Roast and Spinach Soup

This light yet flavorful soup combines leftover prime rib roast with fresh spinach, creating a nourishing dish full of vitamins and protein. The addition of garlic and herbs enhances the depth of flavor, making it a quick and satisfying meal.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 cups fresh spinach, roughly chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, cooking until fragrant and soft, about 4-5 minutes.
2. Add the beef broth, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the herbs to infuse the broth.
3. Stir in the shredded prime rib roast and cook for an additional 5 minutes to warm the meat through.
4. Add the chopped spinach and cook for another 2-3 minutes until wilted.
5. Optionally, stir in a tablespoon of lemon juice for added brightness, then taste and adjust seasoning before serving.

This prime rib and spinach soup is a simple yet flavorful dish that takes advantage of leftover roast. The tender spinach adds freshness to the savory beef broth, while the herbs create a comforting base. This recipe is quick to make, making it perfect for busy nights when you want a healthy, satisfying meal. The prime rib brings richness, while the spinach lightens the dish, offering a well-rounded soup that’s both nutritious and delicious.

Prime Rib Roast and Cabbage Soup

This savory and hearty soup combines leftover prime rib roast with tender cabbage, creating a flavorful and filling meal. The cabbage adds a subtle sweetness that complements the rich beef, making this a perfect dish for cooler weather.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 1/2 head of cabbage, shredded
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté until softened, about 5 minutes.
2. Add the beef broth, shredded cabbage, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cabbage is tender.
3. Stir in the shredded prime rib roast and cook for an additional 5 minutes to warm the meat through.
4. Remove the bay leaf, taste, and adjust seasoning as needed.
5. Serve the soup hot with a slice of crusty bread.

This prime rib and cabbage soup is a delightful combination of tender beef and sweet cabbage. The simplicity of the ingredients allows the flavors of the roast and cabbage to shine through. The beef broth adds depth, while the thyme and bay leaf infuse the soup with aromatic richness. It’s a nutritious and hearty meal that’s perfect for using up leftover roast while providing a filling and comforting dish.

Prime Rib Roast and Sweet Potato Soup

This soup blends the sweetness of tender sweet potatoes with the savory richness of leftover prime rib roast, resulting in a well-balanced and comforting dish. The smooth texture of the sweet potatoes and the depth of flavor from the roast create a satisfying meal.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced sweet potatoes, beef broth, cumin, paprika, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the sweet potatoes are soft.
3. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
4. Stir in the shredded prime rib roast and simmer for an additional 5 minutes to heat through.
5. Taste and adjust seasoning before serving.

The combination of sweet potatoes and prime rib roast in this soup creates a flavorful contrast, with the sweetness of the potatoes perfectly balancing the savory depth of the beef. The spices—cumin, paprika, and cinnamon—add warmth and complexity to the dish, making it a comforting meal for any occasion. This soup is a great way to give new life to leftover roast while enjoying a nutritious, hearty dish.

Prime Rib Roast and Potato Soup

This rich and creamy potato soup features tender prime rib roast, creating a filling and satisfying meal. The potatoes provide a creamy base, while the beef adds depth and flavor, making this a perfect soup for chilly nights.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 3 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon rosemary
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes and beef broth, then bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use a potato masher to mash some of the potatoes in the pot, creating a thicker base. Alternatively, use an immersion blender for a smoother texture.
4. Stir in the shredded prime rib roast, rosemary, and heavy cream. Simmer for another 5 minutes to heat through.
5. Taste and adjust seasoning with salt and pepper before serving.

This creamy potato soup with prime rib roast is a perfect comfort food dish, rich in flavor and texture. The tender potatoes create a smooth, velvety base, while the addition of the roast makes the soup hearty and flavorful. The rosemary adds an aromatic touch, enhancing the soup’s complexity. It’s a perfect way to use up leftover prime rib while indulging in a rich, satisfying bowl of soup.

Prime Rib Roast and Lentil Soup

A hearty and protein-packed soup, this recipe combines leftover prime rib roast with nutritious lentils, creating a filling dish full of savory flavors. The lentils add a nice texture while absorbing the rich beef broth, making it a balanced and satisfying meal.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing for about 5 minutes until softened.
2. Add the beef broth, lentils, cumin, paprika, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Stir in the shredded prime rib roast and cook for an additional 5-10 minutes to heat the meat through.
4. Taste and adjust seasoning as needed before serving.

This lentil soup is a nourishing and hearty way to use up leftover prime rib roast. The lentils absorb the savory flavors from the beef and broth, creating a filling base that perfectly complements the rich, tender roast. Packed with vegetables, herbs, and protein, this soup is a great way to enjoy a well-rounded and satisfying meal.

Prime Rib Roast and Mushroom Soup

A creamy and rich mushroom soup made with leftover prime rib roast, this recipe brings together earthy mushrooms, tender beef, and a flavorful broth. The creaminess from the soup and the richness of the roast create a comforting and indulgent dish.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tablespoon flour (optional, for thickening)
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, garlic, and mushrooms, sautéing until the mushrooms release their moisture and begin to brown, about 7-10 minutes.
2. Stir in the beef broth, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
3. For a thicker consistency, whisk the flour into the heavy cream and add it to the pot, stirring until the soup thickens. If a thinner soup is preferred, just add the heavy cream directly.
4. Stir in the shredded prime rib roast and cook for another 5 minutes to warm the beef through.
5. Taste and adjust seasoning before serving.

This creamy prime rib and mushroom soup is a luxurious way to use leftover roast. The mushrooms add an earthy depth that complements the rich beef, while the heavy cream gives the soup a velvety texture. This dish is perfect for a cozy meal, offering both comfort and elegance with minimal effort.

Prime Rib Roast and Zucchini Soup

This light yet filling soup combines leftover prime rib roast with fresh zucchini for a healthy and flavorful meal. The zucchini adds a mild, slightly sweet flavor, while the beef adds richness, creating a balanced and nutritious soup.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 medium zucchinis, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the beef broth, zucchini, oregano, basil, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the zucchini is tender.
3. Stir in the shredded prime rib roast and cook for an additional 5 minutes to heat the meat through.
4. Taste and adjust seasoning as needed before serving.

This prime rib and zucchini soup is a refreshing and light option that doesn’t skimp on flavor. The mild taste of zucchini pairs wonderfully with the savory beef, creating a soup that’s both nutritious and satisfying. The addition of fresh herbs like oregano and basil brightens the dish, making it a well-rounded meal that’s easy to prepare and enjoy.

Prime Rib Roast and Butternut Squash Soup

This rich and velvety soup combines the sweetness of roasted butternut squash with the savory depth of leftover prime rib roast. The squash adds a creamy texture, while the beef infuses the broth with a robust, meaty flavor, making this a comforting dish for any season.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon sage
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream (optional for extra creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the cubed butternut squash, beef broth, sage, nutmeg, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the shredded prime rib roast and cook for an additional 5 minutes to heat through.
5. Optionally, stir in heavy cream for a richer, creamier consistency. Taste and adjust seasoning as needed before serving.

This butternut squash soup with prime rib is a wonderfully balanced dish that pairs the natural sweetness of squash with the savory richness of beef. The creamy texture from the squash makes it feel indulgent, while the prime rib adds heartiness, transforming a simple vegetable soup into a satisfying meal. It’s an elegant way to repurpose leftover roast and create a comforting, nourishing dish.

Prime Rib Roast and Kale Soup

This healthy and hearty soup combines nutrient-packed kale with tender prime rib roast in a flavorful beef broth. The kale adds a vibrant green color and earthy flavor, while the beef adds a satisfying richness, making this soup both comforting and nutritious.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 2 cups kale, chopped and stems removed
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic, and sauté for about 5 minutes until softened.
2. Add the beef broth, kale, thyme, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the kale is tender.
3. Stir in the shredded prime rib roast and cook for an additional 5 minutes to heat through.
4. Remove the bay leaf, taste, and adjust seasoning as needed.
5. Serve hot, garnished with fresh herbs if desired.

This prime rib and kale soup is a great way to turn leftovers into a hearty, nutritious meal. The kale provides a healthy green boost, while the tender beef adds richness and flavor to the broth. The soup is simple yet full of depth, making it a perfect choice for a light but filling dinner. The thyme and bay leaf infuse the broth with aromatic notes, elevating the dish to a comforting and satisfying meal.

Prime Rib Roast and Pasta Soup

This flavorful soup features leftover prime rib roast and hearty pasta, creating a satisfying dish with a savory broth and tender meat. The pasta soaks up the broth, while the beef adds richness, making it a comforting meal the whole family will enjoy.

Ingredients:

• 2 cups leftover prime rib roast, shredded
• 4 cups beef broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup tomatoes, diced (fresh or canned)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the beef broth, tomatoes, Italian seasoning, and a pinch of salt and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
3. Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
4. Add the shredded prime rib roast and cook for 5 minutes more to heat through.
5. Taste and adjust seasoning before serving.

This prime rib and pasta soup is a fantastic way to use leftover roast in a dish that’s both hearty and satisfying. The small pasta soaks up the rich beef broth, while the prime rib adds depth of flavor. The diced tomatoes brighten the broth, balancing the richness of the meat. This soup is a perfect choice for a filling meal that can easily be made in one pot, making cleanup a breeze.

Note: More recipes​ are coming soon!