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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