If you’re craving a heartwarming, cozy meal that feels like a big hug in a bowl, you’re going to love this Slow Cooker Steak Noodle Soup Recipe. Tender chunks of sirloin tip roast simmer gently in a flavorful broth, enriched with savory onion soup mix and a touch of tomato paste, all wrapped up with perfectly cooked egg noodles. This dish is comfort food at its finest, effortless to prepare, and brimming with rich, deep flavors that make every spoonful memorable. Whether it’s a chilly evening or any day you’re after a satisfying bowl of soup, this recipe is a winner that fills your kitchen with irresistible aromas and your belly with pure happiness.
Ingredients You’ll Need
Simple ingredients come together beautifully in this Slow Cooker Steak Noodle Soup Recipe, each playing an important role in building those layers of comforting flavor and tender textures. From the hearty sirloin tip roast to the classic seasonings, every element is carefully chosen to make this soup an unforgettable treat.
- 2¼ lb sirloin tip roast, cut into 1-inch cubes: The star protein that becomes melt-in-your-mouth tender as it slow cooks.
- ¼ cup all-purpose flour: Helps to give the beef a nice coating, adding a subtle thickness to the broth.
- ½ tsp salt: Enhances the natural flavors of the ingredients and balances seasoning.
- ½ tsp ground pepper: Adds just the right amount of gentle heat and depth.
- 2 Tbsp canola oil: Perfect for browning the beef, locking in juices and creating a richer soup base.
- 1 (1-oz) envelope dry onion soup mix: Instantly boosts the savoriness with its blend of onions and herbs.
- 4 cups beef broth: The liquid foundation that infuses the soup with hearty, beefy goodness.
- 1 Tbsp tomato paste: Adds a subtle tang and beautiful color to the broth.
- 1 Tbsp Worcestershire sauce: Brings a complex umami kick that rounds out the soup’s flavors.
- 2 cups uncooked medium egg noodles: Noodles that soak up the broth and add delightful texture to every spoonful.
How to Make Slow Cooker Steak Noodle Soup Recipe
Step 1: Coat and Brown the Beef
Start by combining the sirloin tip roast cubes with the flour, salt, and pepper inside a large ziplock bag, sealing it up and giving it a good shake to evenly coat each piece. This simple step is key for giving your beef a nice crust and helps thicken the broth as it cooks. Next, heat the canola oil in a skillet over medium-high heat, and sauté the beef cubes until they develop a beautiful brown exterior, about five minutes. This browning step adds incredible depth and savory richness to the soup you don’t want to skip.
Step 2: Prepare the Slow Cooker Base
Transfer the browned beef into your slow cooker, then add the dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. These ingredients combine to create a luscious, robustly flavored broth that will slowly meld together as the beef cooks low and slow. Set your slow cooker to LOW and let everything simmer away for about 8 hours. This long, gentle cooking process transforms the meat until it’s tender and juicy, and lets the flavors deepen beautifully.
Step 3: Add the Noodles
With just half an hour left in your cooking time, stir in the uncooked egg noodles. Cover your slow cooker again and continue cooking on LOW for an additional 15 to 30 minutes, or until the noodles are perfectly tender but not mushy. This timing ensures the noodles soak up just enough broth to be flavorful without overcooking, so your soup is texturally balanced and delicious in every bite.
How to Serve Slow Cooker Steak Noodle Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a pop of color and fresh flavor that brightens this hearty soup. For a little extra indulgence, a dollop of sour cream or a grating of sharp cheddar cheese can make this meal feel extra special and comforting.
Side Dishes
This soup pairs beautifully with a crusty piece of French bread or warm, buttered dinner rolls, perfect for mopping up every last drop of that rich broth. A simple side salad with a tangy vinaigrette can provide a refreshing contrast to the soup’s richness and make the meal feel well-rounded.
Creative Ways to Present
For casual gatherings or family dinners, serve the Slow Cooker Steak Noodle Soup Recipe in rustic ceramic bowls that showcase its inviting colors. To impress guests, garnish each bowl with a sprinkle of freshly cracked pepper and a drizzle of olive oil or melted butter to add an elegant touch. You could even ladle the soup into small bread bowls for a charming, edible presentation that’s as fun as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Steak Noodle Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and reheat gently on the stove or in the microwave, stirring occasionally to evenly warm the noodles and tender beef.
Freezing
Because of the egg noodles, freezing this soup is best done before adding the noodles to prevent them from becoming mushy. Freeze the beef and broth mixture in containers or freezer bags for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating and cooking fresh noodles separately to add just before serving.
Reheating
Reheat your soup over low to medium heat on the stovetop, stirring regularly to avoid sticking or uneven heating. If the broth has thickened too much, simply add a splash of beef broth or water to loosen it back up. Add freshly cooked noodles or reheat the noodles gently to prevent them from becoming overcooked during reheating.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While sirloin tip roast is tender and flavorful, you can also use chuck roast or stew meat. Just keep in mind that tougher cuts may need a bit more cooking time to become tender.
Is it possible to make this recipe on a stovetop instead of a slow cooker?
Yes, you can simmer everything in a heavy pot on low heat for 2 to 3 hours until the beef is tender, then add noodles and cook until tender. However, the slow cooker method allows for more hands-off cooking and maximizes tenderness.
Can I substitute the egg noodles with another type of pasta?
Definitely! Feel free to swap egg noodles with other pasta shapes like fettuccine, orzo, or even small shells, adjusting cooking time until al dente. Just be mindful of the noodle cooking time to avoid mushiness.
How thick should the broth be in this soup?
The broth should be rich and slightly thickened from the flour coating the beef but still soupy enough to enjoy with noodles. If it’s too thin, a little extra flour slurry or simmering uncovered can help thicken it.
What are some good additions to make this soup even heartier?
You can add vegetables like carrots, celery, or mushrooms to the slow cooker along with the beef for added texture and flavor. Just chop them into bite-sized pieces so they cook through nicely during the long simmer.
Final Thoughts
This Slow Cooker Steak Noodle Soup Recipe is a true game-changer when it comes to cozy, easy meals. It’s perfectly suited for busy days when you want something homemade without the fuss, yet crave robust, satisfying flavors. Once you try it, this soup will likely become one of your favorite go-to comfort foods, inviting you back again and again for its rich broth, tender beef, and comforting noodles. Give this recipe a whirl—you’ll be so glad you did!
Print
Slow Cooker Steak Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Slow Cooker Steak Soup featuring tender sirloin tip roast browned to perfection and slow-cooked with savory beef broth, onion soup mix, and tomato paste. Finished with tender egg noodles, this soup is perfect for a satisfying family meal.
Ingredients
Beef and Seasoning
- 2¼ lb sirloin tip roast, cut into 1-inch cubes
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp canola oil
Soup Base
- 1 (1-oz) envelope dry onion soup mix
- 4 cups beef broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
Noodles
- 2 cups uncooked medium egg noodles
Instructions
- Coat the Beef: Place the sirloin tip roast cubes, all-purpose flour, salt, and ground black pepper into a large ziplock bag. Seal the bag and shake vigorously until the beef pieces are evenly coated with the flour mixture.
- Brown the Beef: Heat the canola oil in a large skillet over medium-high heat. Remove the coated beef cubes from the bag, shaking off any excess flour mixture, and sauté in the hot oil until browned on all sides, approximately 5 minutes. This step locks in flavor and enhances the soup’s depth.
- Prepare Slow Cooker: Transfer the browned beef into the slow cooker. Add the dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook the stew on LOW for 8 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Add Noodles and Finish Cooking: After 8 hours, add the uncooked medium egg noodles to the slow cooker. Cover and continue cooking on LOW for an additional 15 to 30 minutes, or until the noodles are tender and fully cooked. Serve hot.
Notes
- For thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking.
- To add more vegetables, consider tossing in diced carrots, celery, and onions along with the broth in step 3.
- If you prefer a richer flavor, sear the beef in butter instead of canola oil.
- Leftovers can be refrigerated for up to 3 days and taste great when reheated.
