Slow-Cooker Steak and Pasta Soup

Slow-Cooker Steak and Pasta Soup

Combine five ingredients for a special soup brimming with beef and ravioli. 10-minute prep time!

Prep Time

10

Minutes

Total Time

8:40

Hrs:Mins

Makes

5

servings

1
lb boneless beef round steak, cut into 1/2-inch cubes
1
jar (26 to 28 oz) marinara sauce
2 1/2
cups water
1
package (9 oz) refrigerated cheese-filled ravioli
1/2
cup grated Parmesan cheese
  1. In 3 1/2- to 4-quart slow cooker, mix beef, marinara sauce and water.
  2. Cover; cook on Low heat setting 8 to 10 hours.
  3. Stir in ravioli. Increase heat setting to High. Cover; cook 20 to 30 minutes until ravioli are tender. Sprinkle individual servings with cheese.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
For quick morning preparation, cut up the beef the night before and refrigerate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 1370mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.