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Slow-Cooker Steak and Pasta Soup

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Slow-Cooker Steak and Pasta Soup
  • Prep 10 min
  • Total 8 hr 40 min
  • Servings 5
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Combine five ingredients for a special soup brimming with beef and ravioli. 10-minute prep time!
Updated Feb 8, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For quick morning preparation, cut up the beef the night before and refrigerate.

Nutrition

400 Calories, 15g Total Fat, 30g Protein, 36g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
1370mg
57%
Potassium
770mg
22%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
9%
Sugars
11g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
20%
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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