Slow Cooker Beef Vegetable Pasta Soup

This Slow Cooker Beef Vegetable Pasta Soup is hearty, wholesome, and packed with classic comfort in every bite.

Tender chunks of slow-cooked beef, flavorful vegetables, and cozy egg noodles come together in a rich, tomato-based broth.

It’s the perfect one-pot meal to feed a crowd or make ahead for a week of satisfying dinners.

Why You’ll Love This Recipe

Low-effort, high reward: Let your slow cooker do all the work.

Tender beef: Slow-cooked to perfection for melt-in-your-mouth texture.

Balanced and hearty: Protein, veggies, and pasta in one bowl.

Freezer-friendly: Makes a big batch that stores beautifully.

Kid- and family-approved: Mild flavors with comforting ingredients.

Key Ingredients

Stew Meat – Chuck or arm roast works well; becomes incredibly tender after slow cooking.

Carrots, Celery & Onion – The flavor trio (mirepoix) adds depth and sweetness.

Beef Broth – Rich and savory base for the soup.

Fire-Roasted Tomatoes – Adds a touch of smokiness and acidity.

Egg Noodles – Classic comfort ingredient that turns it into a full meal.

Peas – Tossed in at the end for freshness and color.

Garlic & Herbs – Thyme, basil, and bay leaf give it warmth and balance.

Slow Cooker Beef Vegetable Pasta Soup

Ingredients:

Soup:

2-3 pounds stew meat or chuck/arm roast, cubed

2 cups (340 g) diced carrots, about 2-3 medium carrots

1 cup (170 g) diced celery , about 3 mediums stalks

½ cup (85 g) small diced onion or shallot

1 teaspoon salt, I use coarse, kosher salt

½ teaspoon dried thyme

½ teaspoon dried basil

1 bay leaf

3 cloves garlic, finely minced (or 1 teaspoon garlic powder)

7 cups beef broth

1 (28-ounce) can undrained diced tomatoes, or fire-roasted diced tomatoes

4 cups uncooked wide or extra wide pasta

1 cup frozen peas

To Thicken:

2 tablespoons cornstarch OR 1/4 cup all-purpose flour

1 cup beef broth

Instructions:

Prepare the Base:

In an 8-quart slow cooker, combine the cubed beef, diced carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, beef broth, and the entire can of diced tomatoes (including liquid).

Stir everything together.

Cook Until Tender:

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender and the vegetables are soft.

Add Pasta:

Stir in the uncooked pasta.

Re-cover and cook on high for an additional 10–20 minutes, or until the pasta are fully cooked.

Cooking time may vary by slow cooker.

Optional – Thicken the Broth:

In a small bowl, whisk together the cornstarch (or flour) with 1 cup of beef broth until smooth.

Stir this slurry into the soup and cook on high for 4–5 more minutes to let it thicken slightly.

Finish and Serve:

Add in the frozen peas and stir until warmed through.

Taste and adjust seasoning with extra salt and pepper if needed. Serve warm and enjoy!

Tips and Shortcuts

Mexican Shrimp Avocado Salad

Crescent Cheese Danishes

Chile Relleno Soup

Use pre-cut stew meat to skip trimming time.

Frozen chopped onion or pre-diced mirepoix mix makes prep even faster.

Cook noodles separately if you plan to freeze leftovers (prevents mushiness).

Don’t skip the bay leaf – it adds subtle, savory complexity.

Add the peas at the end to keep their texture and color vibrant.

Nutrition Information

(Estimated per serving – based on 8 servings)

Kitchen Equipment Needed

8-quart slow cooker

Sharp knife and cutting board

Measuring cups and spoons

Mixing bowl (for thickener)

Ladle for serving

Recipe Swaps and Variations

Make it gluten-free: Use gluten-free pasta and cornstarch for thickening.

Swap beef for ground turkey or chicken for a leaner option.

Try other vegetables: Green beans, corn, or zucchini work well.

Add beans: White beans or lentils add more fiber and protein.

Spice it up: Add red pepper flakes or smoked paprika for a kick.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze without the noodles (to avoid sogginess). Add fresh pasta when reheating. Keeps well for up to 3 months.

Reheat: Warm on the stovetop or microwave until hot. Add extra broth if the soup thickens too much after storage.

Food and Drink Pairings

Serve With:

Crusty garlic bread or dinner rolls

A fresh green salad

Grated Parmesan or shredded cheddar on top

Drink Pairings:

Red wine (Cabernet Sauvignon or Zinfandel)

Sparkling water with lemon

Hot black tea or apple cider for a cozy touch

Frequently Asked Questions:

Is this soup spicy?

No, it’s mild and kid-friendly. But you can easily add spice with chili flakes or hot sauce.

What cut of beef works best?

Chuck roast or stew meat is perfect—both become tender and flavorful after slow cooking.

Can I make this ahead?

Yes! It’s a great make-ahead meal and tastes even better the next day.

Does it freeze well?

Yes, though it’s best to freeze it without the noodles and add them when reheating.

Can I leave out the peas or substitute them?

Of course! You can omit peas or swap them with green beans, corn, or chopped spinach.

Do I need to brown the beef first?

Not required in this recipe, but browning can add extra flavor if you have the time.

How do I prevent the pasta from getting mushy?

Add them near the end and cook just until tender.

Or cook separately and stir in before serving.

Can I make this on the stovetop instead of a slow cooker?

Yes! Simmer the soup for 1.5–2 hours until the beef is tender, then follow the same steps for noodles and peas.

How do I thicken the broth without flour or cornstarch?

Puree a portion of the soup and stir it back in, or let it reduce uncovered on high for 10–15 minutes.

Can I use a different type of pasta?

Absolutely—try small shells, rotini, or ditalini.

Just watch cooking time, as it may vary.