Steak and Pasta Soup with Homemade Peasant Bread

I have an easy supper idea to share.  It is great on these cold winter nights.

The main course was a recipe I tweeked from Betty Crocker's website.

Steak and Pasta Soup

1 jar (around 26 oz) mushroom spaghetti sauce
 2 1/2 cups water
1 lb boneless beef round steak, cut into 1/2-inch cubes (I purchased meat that was ready for stir fry and just cut the strips smaller)
9 oz refrigerated cheese filled tortellini (You could use ravioli)
Parmesan Cheese - grated

Pour the sauce, water, and beef into your crock pot.  Cook on low 6 - 8 hours.  Then turn heat up to high and add pasta.  Cook for another 30 minutes.  Serve with the cheese sprinkled on each bowl.  If you have more then 3 - 4 people to serve you may want to double the soup recipe.  We only had one serving left for hubby to take for lunch the next day.

I had been wanting to try making this Peasant Bread Recipe for awhile and this was the perfect meal to serve it with.  Grocery Cart Challenge does a great tutorial so I will just let you hop over there to check it out.  I made one loaf with Parmesan cheese on top and one with cinnamon and sugar.  I have already made a batch again we enjoyed it so much.

I am linking to Grocery Cart Challenge Recipe Swap.