This Slow Cooker Steak Soup is a comforting, hearty soup made with tender morsels of sirloin tip steak, a rich beef broth, and ditalini pasta. It’s ideal for days when you want a satisfying meal that’s also easy to put together. The slow cooker will do the work, marinating the soup into deep flavors of savory.

Ingredients You’ll Need:

2 quarts (1.9 liters) beef broth
The beef broth forms the rich and unctuous base of the soup, which gives it body and heft.
1 teaspoon (7 g) salt
Salt enlivens the palate, the steak and the broth. Oracle: Adjust the amount to taste, depending on the saltiness of your broth.
2 pounds (1 kg) sirloin tip steak, cubed (1-inch /2.5 cm pieces)
Sirloin tip steak is tender, juicy, and flavorful and works when cooked slowly in the oven or on a grill. Other cuts of beef, such as chuck or round steak, are also good for a less expensive option.
1/2 teaspoon (1 g) freshly ground black pepper
A pinch of freshly ground black pepper brings a bit of warmth and helps balance the silkiness wrought by the fat in the broth.
1 tablespoon (15 ml) Worcestershire sauce
Worcestershire sauce provides umami and a bit of zing that deepens the overall flavor of the soup.
2 tablespoons tomato paste
Tomato paste adds just a touch of sweetness and acidity, which help to balance the savory notes of the beef and broth.
1 (1-ounce, 28 g) envelope dry onion soup mix
It adds a nice punch of flavor, seasoning the soup with onion and spices.
1/4 cup (35 g) flour
The flour thickens the soup a bit, making it heartier.
2 cups (200 g) ditalini pasta, cooked according to package directions
Ditalini pasta gives it a comforting texture. You can use elbow macaroni or small shells or another small pasta shape instead.

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Instructions:

Step 1: Brown the Steak

In a large skillet, warm a tablespoon of oil over medium high heat. Add the cubed sirloin tip steak, browning on all sides, 3-5 minutes. You might have to work in batches so the pan isn’t crowded.
After browning, place the steak in the slow cooker.

Step 2: Prepare the Soup Base

Back in the same skillet, add 1/4 cup flour and stir it into the drippings from the steak to give a minute or two to lightly brown. This thickens the soup somewhat.
Stir in tomato paste, mixing well to combine.
Add about 1 cup of the beef broth gradually, whisking until there are no lumps. When smooth, pour this into the slow cooker with the steak.

Step 3: Stir in the Remaining Ingredients

Pour in the remaining beef broth, Worcestershire sauce, dry onion soup mix, salt, and pepper. Stir to combine everything.

Step 4: Cook the Soup

Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, or until the steak is tender and the flavors have melded.

Step 5: Cook the Pasta

Roughly 20 minutes before the soup is ready, cook the ditalini pasta according to package instructions. Drain and set aside.

Step 6: Combine and Serve

Once the soup is ready, add the cooked ditalini pasta just before serving to make sure it doesn’t get too soft.
Taste the soup, and add more salt or pepper if needed.

Serving and Storage Tips:

To serve: Serve hot with crusty bread or a green salad for a complete meal. Top with freshly chopped parsley or grated Parmesan for extra flavor.
Storage: Leftovers will keep covered in the refrigerator for up to 3 days. Reheat gently in the stove or microwave. The pasta will soak up some of the broth, so when you reheat, you can add a bit more broth.

Helpful Notes:

Brown the Steak: Browning the steak prior to slow-cooking the soup creates depth and flavor. Its an additional step but totally worthwhile!
Avoid Leaving the Pasta in the Soup too Long: Once the pasta has cooked, you can stir it into the soup, but do so just at the end of cooking because the pasta will continue to cook after you’ve removed the soup from the heat, and nobody wants mushy pasta.

Tips from Well-Known Chefs:

Chef Bobby Flay: “Browning your meat before slow cooking creates layers of flavor that really makes a difference in slow-cooked food.”
Also, it has Worcestershire sauce: “Adding Worcestershire sauce brings out the beefy flavor of the broth and adds an amazing umami depth to the soup,” Chef Gordon Ramsay said.

Frequently Asked Questions:

Q1: Can I use an alternative cut of steak?

A1: Yes, you can use other cuts like chuck steak or stew meat. Just be sure to cube and brown the steak before putting it in the slow cooker.

Q2: Does this soup keep well and can I make it ahead of time?

A2: Yes! This soup is better the next day. Prepare according to the make-ahead instructions and chill. Cook the pasta separately and stir it in when reheating.

Q3: Can I freeze this soup?

A3: You can freeze the soup, but it’s better to do so without the pasta. Cook and add the pasta when you are reheating the soup, for the best texture.

Q4: Can I use another kind of pasta?

A4: Absolutely! Ditallini can be replaced with other small pasta shapes, like elbow macaroni, orzo or mini shells.

Q5: Is it possible to add vegetables into this soup?

A5: Yes — any vegetables you have such as carrots, celery and peas would be good additions. Just be sure to sprinkle them in at the beginning of the cooking process so they have time to get all steamy with the steak.

Q6: What should I do if the soup is too thin?

A6: If the soup is too thin, you can whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons water to help thicken it. Add this in the last hour of cooking.

Q7: Can I cook this in an Instant Pot?

A7: Yes! Using the sauté function, brown the steak and cook the flour mixture. Then, cook the soup on high pressure for 30 minutes, with a natural release.

Q8: How can I keep my pasta from getting soggy?

A8: To prevent the pasta from soaking up broth and becoming mushy, cook and store it separately and then stir it into individual portions of the soup just before serving.

This Slow Cooker Steak Soup is a warm comforting meal loaded with hearty flavors and tender beef. This is a great choice for busy days and you have a hearty and tasty meal waiting for you at dinner time! Enjoy!