Hearty and comforting, this slow cooker steak soup recipe delivers a mouthwatering meal that warms you from the inside out.
Tender chunks of beef simmer alongside robust vegetables, creating a rich and deeply satisfying broth.
The slow cooker works its magic, infusing every spoonful with incredible depth and flavor.
Busy home cooks will appreciate how effortlessly this soup comes together with minimal preparation.
Packed with protein and vegetables, the soup offers a complete meal in one pot.
Each bite promises a delicious blend of savory meat and perfectly cooked ingredients.
You’ll savor every spoonful of this hearty, soul-nourishing soup that turns an ordinary dinner into something truly special.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: 275 kcal
Servings: 9
Slow Cooker Steak Soup Ingredients
For Protein and Base:
Sirloin Tip Steak: Lean, tender cut that provides rich beefy flavor and hearty texture, choose well-marbled meat for maximum juiciness.
Beef Broth: Creates deep, savory foundation for the soup, select low-sodium versions to control salt content.
For Flavor Enhancers:
Dry Onion Soup Mix: Delivers instant umami and complex seasoning, look for brands with minimal preservatives.
Worcestershire Sauce: Adds tangy, slightly sweet depth to the soup's profile, choose traditional aged versions for best taste.
Tomato Paste: Concentrates robust tomato flavor and helps thicken the soup, select rich, deep-colored paste for maximum intensity.
For Thickening and Seasoning:
Flour: Provides silky smooth texture and helps bind ingredients, use all-purpose flour for consistent results.
Salt, Ground Black Pepper: Essential seasonings that balance and elevate the overall taste, freshly ground pepper offers more vibrant flavor.
Ditalini Pasta: Adds delightful texture and makes the soup more substantial, cook just before adding to maintain perfect al dente consistency.
Tools for Preparing Steak Soup in the Crockpot
Large skillet: Essential for searing steak and creating flavor base.
Slow cooker: Key appliance for slow-cooking the soup to tender perfection.
Cutting board: Needed for cubing steak and preparing ingredients.
Chef's knife: Sharp tool for precise meat and ingredient cutting.
Measuring cups: Crucial for accurate broth and ingredient measurements.
Whisk: Perfect for blending flour, tomato paste, and broth smoothly.
Colander: Used for draining cooked pasta.
Ladle: Helps serve soup into bowls with ease.
Wooden spoon: Great for stirring ingredients in skillet and slow cooker.
How to Cook Slow Cooker Steak Soup from Scratch
Meat Preparation Sear cubed steak in a hot skillet until golden brown, creating rich caramelized edges that promise deep flavor. Transfer seared meat into the slow cooker, letting those delicious meat juices come along for the ride.
Flavor Foundation Create a robust base by whisking flour into the same skillet, capturing every remnant of meaty goodness. Blend in tomato paste and beef broth, stirring carefully to eliminate any potential lumps that might disrupt the soup's smooth texture.
Slow Cooker Magic Combine remaining broth, Worcestershire sauce, and seasoning blend into the slow cooker. Let these ingredients mingle and develop complex layers of taste throughout a long, gentle cooking process.
Pasta Finale Cook ditalini pasta separately, ensuring perfect al dente texture. When soup reaches peak tenderness, gently fold pasta into each serving, creating a hearty and comforting meal that warms from the inside out.
Final Touch Taste and adjust seasonings, allowing personal preference to guide the final flavor profile. Serve in deep bowls that invite relaxation and enjoyment of this soul-satisfying dish.
Tips for a Rich and Hearty Steak Soup
Choose chuck roast or sirloin tip for extra tenderness. These cuts break down beautifully during slow cooking, creating melt-in-your-mouth protein that enhances the soup's rich flavor profile.
Swap beef broth with half beef, half chicken stock for deeper complexity. Adding a splash of red wine during browning stages intensifies the meat's natural richness and creates a more robust taste.
Toss in diced carrots, celery, or frozen mixed vegetables during the last hour of cooking. These additions bring extra nutrition and texture without compromising the soup's hearty character.
For gluten-free options, replace ditalini with quinoa or rice. Alternatively, try orzo or small shell pasta for different textural experiences that complement the tender steak pieces perfectly.
Experiment with smoked paprika, dried thyme, or a pinch of red pepper flakes to introduce unexpected warmth. These subtle seasonings can transform the basic recipe into a more complex, memorable meal that keeps everyone coming back for seconds.
Serving Suggestions for Slow Cooker Steak Soup
Cozy Family Dinner Centerpiece: Serve this hearty steak soup as the star of your evening meal, surrounded by warm crusty bread and a simple green salad for a complete, satisfying dinner experience.
Rustic Comfort Bowl: Top each serving with a sprinkle of fresh chopped parsley or chives to add a bright pop of color and fresh herbal notes that complement the rich, meaty flavors of the soup.
Hearty Lunch Companion: Pack this soup in a thermos for a warming midday meal at work or school, pairing it with a small side of crackers or a cheese stick to make it extra filling and delicious.
Weekend Gathering Delight: Prepare this soup for game day or family gatherings, setting up a soup station with optional toppings like shredded cheese, sour cream, or crispy bacon bits for guests to customize their bowls.
Storage Instructions for Steak Soup Leftovers
Smart Batch Cooking: Double the recipe and freeze extra portions in airtight containers for quick weeknight meals. Separate soup and pasta to prevent noodles from becoming mushy during storage.
Refrigerator Freshness Strategy: Store soup and pasta separately in sealed containers for up to 4 days. Keep noodles in a separate container to maintain their perfect texture when reheating.
Freezer-Friendly Approach: Cool soup completely before transferring to freezer-safe containers. Stash away for up to 3 months, ensuring maximum flavor retention. Thaw overnight in refrigerator before gently reheating.
Portion Control Hack: Use individual meal-prep containers to create grab-and-go lunches. Portion out soup with a small side container of pasta for easy workplace or school meals that stay deliciously fresh.
Hearty slow cooker steak soup combines tender beef chunks with rich, savory broth for a comforting meal. Simmered vegetables and robust seasonings create a satisfying dish perfect for cold evenings you’ll want to savor.
Ingredients
Scale
2 lbs (907 g) sirloin tip steak (cut into 1-inch cubes)
2 quarts (1.9 L) beef broth
1 tbsp Worcestershire sauce
1 envelope (1 oz or 28 g) dry onion soup mix
2 tbsps tomato paste
¼ cup (30 g) flour
1 tsp salt
¼ tsp ground black pepper
2 cups (240 g) ditalini pasta (cooked as the package says)
Instructions
Searing Preparation: Heat oil in a skillet over medium-high flame. Brown cubed steak pieces thoroughly until they develop a rich golden exterior, about 3-4 minutes. Transfer browned meat directly into the slow cooker.
Flavor Foundation: In the same skillet, dust flour over meat drippings and toast until light golden. Incorporate tomato paste, then gradually whisk in beef broth, ensuring a smooth consistency without lumps. Pour the mixture over steak in the slow cooker.
Seasoning Blend: Add Worcestershire sauce, onion soup mix, kosher salt, and ground black pepper. Stir ingredients comprehensively to distribute flavors evenly throughout the dish.
Slow Cooking Process: Cover and cook on low temperature for 6-7 hours or high temperature for 4-5 hours. Meat should become incredibly tender and effortlessly pull apart when touched.
Pasta Integration: Cook ditalini pasta according to package directions about 25 minutes before serving. Drain completely and gently fold into the soup. Taste and adjust seasonings as needed. Serve piping hot in individual bowls.
Notes
Searing Secrets: Browning the steak before slow cooking intensifies flavor and locks in rich, meaty juices for a more complex taste profile.
Flour Power: Toasting flour in meat drippings creates a roux that naturally thickens the soup and adds deep, nutty undertones without lumps.
Pasta Timing Trick: Add pasta just before serving to prevent overcooking and maintain perfect texture, preventing mushy noodles.
Tender Meat Technique: Low and slow cooking breaks down tough muscle fibers, transforming cubed steak into melt-in-your-mouth tender bites.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.