Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

Marry Me Chicken features golden chicken breasts simmered in a medley of bold ingredients like bacon, garlic, sun-dried tomatoes and more! This one pan chicken recipe is served smothered in a creamy sauce that’s so good, you may just hear wedding bells.

Enjoy more easy chicken breast recipes like Crockpot Tuscan Chicken, Baked Monterey Chicken and Chicken Caprese Skillet.

Marry me chicken is so worth the hype! This is one of those tried and true chicken recipes that everyone swears by, and there are so many reasons why it’s beloved.

And yes… Just as the name suggests, it’s been said that it’s so good that your meal might just end with a proposal.

It’s easy, creamy, filling, flavorful, and made all in one pan. This marry me chicken recipe checks all of the right boxes!

Why we love it:

• One pan dinner: Easy to make and even easier to clean up. That’s two big wins in my kitchen!
• So creamy: Thanks to the heavy cream that gets stirred in at the end, this chicken recipe is delightfully creamy.
• Flavorful: Oh yes. There are a lot of ingredients that’ll make your mouth water! Garlic, sun-dried tomatoes, bacon and more create a medley of seriously satisfying flavors.
• Versatile: There are quite a few ways to customize this recipe to best fit your tastes. Scroll down to check out some of my recommended variations to try.

Marry Me Chicken Ingredients:

• Chicken Breasts: You can swap these with thighs if you’d like.
• Chicken Broth: I recommend using low-sodium broth and sprinkling in more salt as needed.
• Cream: Heavy cream is recommended for the thickest, creamiest results! A lighter cream may be used but the final results won’t be as creamy.
• Sun-Dried Tomatoes: Make sure to drain them well prior to chopping and using.
• Tomato Paste: This enhances the tomato flavor in a wonderful way!
• Cornstarch: This is used to thicken the sauce.
• Bacon: This adds a great savory and salty flavor to the dish. Feel free to omit or swap with pancetta or turkey bacon if preferred.
• Onion: A white or yellow onion both work very well.
• Garlic: Feel free to measure with your heart!
• Seasonings: Add the best flavor to your marry me chicken with red pepper flakes, salt, parsley, oregano and thyme. Adjust as needed.

How to make Marry Me Chicken:

Here’s a quick look at how to make this marry me chicken recipe! Scroll to the bottom of this page for detailed ingredients and step-by-step instructions.

• Flatten the chicken just enough so that each breast has an even thickness.
• Season and sear the chicken until golden on each side.

• Sauté the bacon and onions.
• Stir in the garlic, herbs and seasonings.

• Stir in the tomato paste and sun-dried tomatoes.
• Stir in the flour (or cornstarch slurry). Whisk in the broth and heavy cream, reduce the heat, and add the chicken back in.
• Cover and cook for about 10-12 minutes, or until the chicken is fully cooked.

Variations and Substitutions

• Swap the flour. This can easily be swapped with corn starch if that’s what you have on hand. Just whisk it into an equal portion of liquid before stirring it in.
• Use chicken thighs. If you choose to use thighs instead of breasts, just make sure they’re boneless and skinless.
• No bacon? No problem. You can omit this ingredient entirely if you’d like. It adds an amazing flavor, but you don’t need to use it if you don’t want to. Or, swap it with turkey bacon!
• Turn up the heat. I add just enough red pepper flakes to create flavor without making it spicy. Feel free to kick things up a notch by adding more red pepper flakes.

How to Store Marry Me Chicken

If you have any leftovers, you’re in luck! Marry me chicken keeps very well in the fridge for about 3-4 days. Just make sure it’s in an airtight container.

You can reheat your chicken with a splash of broth or water in the microwave for 30 seconds at a time until warmed through. Try to be careful so you don’t scald the creamy sauce.

Can I freeze Marry Me Chicken?

Sure thing! Let the sauce and chicken all fully cool to room temperature prior to storing in an airtight, freezer safe container for up to 3 months. Don’t forget to date and label! Let the chicken slowly thaw in the fridge prior to reheating.

How can I thicken the sauce?

If you notice that your sauce is on the thinner side, have no fear! You can always create a slurry (cornstarch and broth) and stir in a little bit at a time until the desired consistency is reached.

What to serve with Marry Me Chicken:

Serve marry me chicken over something hearty that’ll help you soak up every last drop of that delicious sun-dried tomato cream sauce! Buttered Noodles, Baked Rice, or mashed potatoes are all popular choices. I also like to lighten up my plate with a veggie side dish like air fryer broccoli.

More chicken dinner recipes!

• Creamy Tomato Basil Chicken Breasts — perfect over pasta!
• Baked Tuscan Chicken Breasts — no standing over the oven.
• JUICY Air Fryer Chicken Breast — SO easy and flavorful!
• Creamy Garlic Chicken — totally decadent and garlicky!

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Marry Me Chicken recipe

Marry Me Chicken features golden chicken breasts simmered in a medley of bold ingredients like bacon, garlic, sun-dried tomatoes and more! This one pan chicken recipe is served smothered in a creamy sauce that's so good, you may just hear wedding bells.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 430cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 boneless, skinless chicken breasts (2 lb)
• salt and pepper
• 2 slices thick cut bacon (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (finely minced)
• ½ teaspoon oregano
• 1 teaspoon dried parsley
• ¼ teaspoon thyme
• 1 pinch red pepper flakes
• ¼ teaspoon salt
• ¼ cup sun dried tomatoes (drained and chopped)
• 1 tablespoon tomato paste
• 1 tablespoon flour
• ¾ cup low sodium chicken broth
• ¾ cup heavy cream
• parmesan and fresh parsley for serving (optional)

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add the oil.
• Place chicken breasts on a large cutting board, cover with plastic wrap and flatten the thicker end slightly so they are an even width).
• Season chicken lightly with salt and pepper and sear on both sides until light golden, about 3 minutes per side. Remove to a plate and keep warm.
• Add bacon to the pan and cook until starting to brown, about 2-3 minutes. Add the onion and cook until translucent and starting to brown.
• Stir in garlic, oregano, parsley, thyme, red pepper flakes and salt and cook 1 minute. Add sun dried tomatoes and tomato paste and cook 1 more minute.
• Stir in the flour until absorbed. Whisk in broth and cream and reduce heat to medium.
• Add the chicken back in, cover and cook until an internal temperature reaches 165 degrees F, about 10-12 minutes.
• Serve over pasta, rice or mashed potatoes.

Video

Notes

Ingredients and Substitutions:

Chicken: feel free to swap the chicken breasts for boneless, skinless chicken thighs if you prefer. 

Bacon and onion: you can omit one or both of these, but they add significant flavor to the base of our sauce. 

Herbs and seasonings: feel free to experiment with the herbs you have around the house, and swap in fresh herbs if they’re in season. Kick things up a notch by increasing the red chili flakes if that’s your style.

Flour: flour thickens our sauce. If you need a gluten-free alternative, you can whisk together one tablespoon of corn starch and one tablespoon of broth and stir that into the sauce.

Broth: I always choose low sodium broth. If you are using salted broth, you may want to reduce the added salt and season at the end before serving.

Heavy cream: heavy cream thickens and reduces nicely, adding richness to the sauce. If you use a lighter cream, you can expect a thinner sauce.

Nutrition

Serving: 191grams | Calories: 430cal | Carbohydrates: 10g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 461mg | Potassium: 844mg | Fiber: 1g | Sugar: 5g | Vitamin A: 836IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg

The post Marry Me Chicken appeared first on The Recipe Rebel.

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

• flavor! All those veggies add a ton of it
• tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
• pillowy soft gnocchi
• and enough creamy broth to soak up with some crusty No Knead Artisan Bread

Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

• Oil: ay neutral flavored oil with a high smoke point will work.
• Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
• Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
• Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
• Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
• Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
• Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
• Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
• Parmesan cheese: adds a bunch of salty, cheesy flavor!

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

• Cheeseburger Soup
• Crockpot Potato Soup
• Beef and Barley Soup
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• ½ medium onion finely chopped
• 2 ribs celery finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
• Add parsley, garlic, thyme, salt and pepper and stir.
• Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
• Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
• Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!

Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.

Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

The post Chicken Gnocchi Soup appeared first on The Recipe Rebel.

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Do you love lasagna as much as we do? Try these Lasagna Roll Ups, this Crockpot Lasagna Soup or this Chocolate Lasagna for dessert!

Sharing this Easy Lasagna recipe here on The Recipe Rebel, I’ll admit, is mostly for me.

That’s right.

I occasionally have purely selfish motives here (and my motives are almost entirely selfish when cheesy pasta is involved ).

The thing is, I realized one day that lasagna is one of those easy dinner ideas I hadn’t yet mastered, because I never use a recipe.

So I have made some amazing lasagna, and I have made some dry lasagnas, and I have made some soupy lasagnas, and I struggled to get consistent results.

I figured the only thing to do was to come up with The Perfect Easy Lasagna Recipe to share here, and that would force me to actually get in my kitchen and figure out the best ratios of sauce to pasta to cheese and then we would all be making amazing lasagnas forevermore.

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

All I have to say to this is: who’s to say?

Even in Italy, there are so many variations of a classic lasagna recipe depending on where you live, that I don’t know if we can really claim there’s one right way.

Some Lasagnas have a layer of ricotta, cheese and egg mixture layered with meat sauce.

Some Lasagna recipes have cottage cheese (I feel like this is a Canadian prairies thing, but I could be wrong).

Some Lasagna recipes have a layer of bechamel sauce rather than ricotta or cottage cheese.

So this is my interpretation of the best lasagna recipe, and I think it’s pretty delicious! I’d love to hear which way you prefer it in the comments.

Easy Lasagna Ingredients:

• Ground Beef: I choose to use lean ground beef so there is little fat to drain. If you are using regular ground beef, you may want to drain the fat before continuing. Feel free to swap this out with ground turkey, chicken or pork.
• Italian Sausage: Italian sausage is a must here (in my opinion!) because it adds so much flavor without having to add a bunch of different spices. If you swap it out, you’ll want to make sure to compensate by adding additional seasonings.
• Onion: adds depth of flavor that can’t be missed!
• Garlic: opt for freshly minced garlic for the best flavor, but pre-minced works in a pinch.
• Salt and Italian Seasoning: because the sausage adds so much flavor, I keep the rest of our seasonings pretty basic. If you like extra kick, you can add a ½ teaspoon of red pepper flakes as well.
• Tomato Pasta Sauce: a simple marinara sauce or similar tomato sauce works great here! Keep in mind the more flavor your sauce has, the more it will add to the lasagna.
• Water: a little bit of water added to our sauce ensures that our lasagna doesn’t get dry as our noodles cook.
• Ricotta cheese: I use Ricotta cheese in this lasagna — you don’t notice the texture and it adds a deliciously mild, creamy flavor.
• Frozen Spinach: I prefer to use frozen spinach, thawed and squeezed dry, because it is already shrunk down considerably and it’s easy to mix into the filling. You can substitute with fresh, finely chopped spinach if you prefer.
• Cream: keeps our Ricotta filling from becoming dry.
• Egg: binds our Ricotta filling to keep it in place.
• Parmesan cheese: adds the best salty, cheesy flavor.
• Mozzarella cheese: a must have! In our cheese filling and a solid layer on top.
• Oven Ready Lasagna Noodles: I love using oven ready lasagna noodles because it takes out one step in an admittedly long process. They make this Easy Lasagna recipe much more convenient! You can use regular lasagna noodles, pre-cooked to al dente, and omit the water in the sauce.

How to make Lasagna:

Here is a quick overview of the recipe! Scroll down to the recipe card for all the details you need.

1. Brown your meat and onion: in this recipe I like to use a combination of ground beef and Italian sausage because it adds a ton of flavor without us really having to put in any extra work!
2. Add your spices: adding your spices and garlic before your liquid really brings the flavor to life.

3. Add the tomato sauce and simmer your sauce until the flavors meld together.
4. Make the ricotta cheese mixture: Stir together the ricotta, seasonings, cheese and egg to hold it all together.

5. Layer it up: Start with a little meat sauce in the bottom of the baking dish to ensure your noodles don’t stick to the bottom, then top with noodles, ricotta, and meat sauce and then repeat. Dump allllll of that extra mozzarella on the top for good measure!
6. Cover and bake: Covering the lasagna with aluminum foil to bake ensures that the moisture stays inside and cooks the noodles. We will uncover once we add the cheese and let it sit at room temperature for some time before slicing to help it set well.

Variations on this Easy Lasagna Recipe:

And because there are about 1 million different ways to make lasagna, here are a few tips to get it just the way you like:

• You can swap the ricotta for cottage cheese and change nothing else at all. See how easy that was! Simply mix it up with the cheese just like you would ricotta.
• Can you make lasagna without ricotta or cottage cheese? Absolutely! You can actually skip it altogether or use a Bechamel Sauce instead! (Just don’t tell anyone)
• Want to add extra veggies? Go for it! I often do, but I wanted to keep this lasagna recipe as simple as possible to start. Finely chopped carrots, celery, mushrooms, kale or spinach would be great, and you can add them when you’re cooking the meat.
• Don’t have an Italian sausage? You can use all ground beef or sub for ground turkey or pork, but you will want to increase the seasonings somewhat.

What’s the correct layering for lasagna?

To prepare your pan for your lasagna layers, it’s always a good idea to spray with non stick spray and then spread a bit of the red sauce in the bottom to keep the oven ready noodles moist and prevent them from sticking. From there, this is the best way to layer your lasagna:

1. Noodles
2. Ricotta cheese mixture
3. Red sauce
4. Repeat until all layers are done, then add your mozzarella on top!

Make ahead Lasagna method:

Lasagna is the perfect meal prep or make ahead meal! Just follow these steps:

1. Prepare your lasagna up to the point of baking, leaving the mozzarella cheese off for now.
2. Cool for 30-60 minutes at room temperature, then cover with aluminum foil and refrigerate up to 2 days.
3. Continue with the baking instructions, adding a splash of water around the edges if the noodles appear to have soaked up a lot of the sauce.

How to freeze lasagna:

One of the best things about a good homemade lasagna is how easy it is to make ahead, and it still tastes just as amazing when you bake it later!

You can wrap and refrigerate the lasagna for 3-4 days before baking, or you can freeze it to enjoy it even later.

To freeze lasagna before baking, you can add the cheese before freezing or just before baking — I prefer to add it during the last ten minutes so it doesn’t get stuck to my foil!

Wrap tightly in plastic wrap and then foil, or use an airtight, freezer safe lid. Freeze up to 3 months before baking.

To bake, let thaw at room temperature throughout the day – 8 hours – or overnight in the refrigerator. Bake for 1-1.5 hours until heated through. Top with cheese and bake until melted.

What to serve with this Easy Lasagna Recipe:

Lasagna is a favorite here, and we love to serve it with a side of Garlic Bread, a basket of Homemade Breadsticks or some Homemade Dinner Rolls Recipe and Garlic Butter.

Want something green to serve with it? Try these Roasted Green Beans, Broccoli Casserole or Easy Broccoli Salad!

More baked pasta recipes you’ll love!

• Try this Tuscan Chicken Pasta Bake if you love a creamy white sauce.
• Try this Rigatoni Pasta Bake if you love lasagna flavors but don’t feel like layering!
• Go for this Baked Mostaccioli Pasta if you love tomato-based pastas.
• Choose this Cheese Cannelloni Recipe if you want to impress your family!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 lb Italian sausage loose packed or casings removed (5 sausages)
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 3.5 cups jarred tomato pasta sauce about 1.5 jars
• 1/4 cup water
• 2 cups Ricotta cheese 450g
• 1/2 cup frozen spinach thawed and squeezed dry (100g)
• 1/4 cup cream
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided
• 12 oven ready lasagna noodles

US Customary – Metric

Instructions

• In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
• In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
• Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13" pan.
• Spread just enough meat sauce in the bottom of the pan to create a thin layer.
• Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
• Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
• Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
• Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
• Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.

Video

Nutrition

Calories: 493cal | Carbohydrates: 29g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1252mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 3mg

The post Easy Lasagna Recipe appeared first on The Recipe Rebel.

French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

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French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

The post French Silk Pie (easy method) appeared first on The Recipe Rebel.

Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

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These Smothered Pork Chops are a classic Southern-inspired dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops.

Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!

I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉

Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay so moist and juicy, they have converted our family of so-we-thought pork chop critics.

In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender.

Oh, and it’s all made in just one pot! And we all know I love One Pot Meals

Ingredients Needed:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear.
• Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops.
• Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy.
• Onion: diced onion adds a touch of sweetness and even more texture.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

How to Make Smothered Pork Chops

These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.

1. Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
2. Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
3. Cook the bacon and onion: To the same pan, add bacon and cook until crispy. Add butter, let that melt, then add in onion and cook until soft.
4. Make the sauce: To the same pan, stir in the flour mixture. Cook and stir until no white remains, then add chicken broth and cream. Place the pork chops back into the sauce and simmer until the sauce is thickened and the pork is cooked through.

Smothered Pork Chops FAQs

What is the best way to cook pork chops without them drying out?

Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.

Why are my Smothered Pork Chops tough?

If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.

How to store leftover Smothered Pork Chops:

Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.

Tips and Notes for Pan Fried Pork Chops

• Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate!
• Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly.
• Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.

Serving Suggestions

These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls.

For more ideas, check out my 25 Easy Sides for Pork Chops!

More Pork Chop Recipes to Try

Dinner

Baked Pork Chops

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Air Fryer Pork Chops

Dinner

Glazed Crock Pot Pork Chops

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Juicy Smothered Pork Chops Recipe

These Smothered Pork Chops are a classic Southern dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 375cal

Author Ashley Fehr

Ingredients

• 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
• ½ cup all purpose flour
• 1½ tablespoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 tablespoon salted butter (optional)
• ¾ cup low sodium chicken broth
• ¼ cup heavy whipping cream

US Customary – Metric

Instructions

• Place pork chops on the counter to come to room temperature.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil.
• In a medium bowl, combine flour, seasoning salt, onion powder, paprika, garlic powder, thyme and pepper.
• Dredge pork chops in flour mixture, shaking off any excess. Reserve remaining flour mixture. Place in the preheated pan and cook on each side for 2-3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
• In the same pan, cook bacon until crispy. Add butter and allow to melt.
• Stir in onion and cook until softened.
• Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, until no white remains. Add additional butter if needed.
• Add chicken broth and cream and stir until combined.
• Add the pork chops back to the pan and simmer until the sauce has thickened and the pork chops reach an internal temperature of 145 degrees F — be careful not to overcook! — about 4-5 minutes.
• Serve.

Notes

Ingredients and Substitutions:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. You can also use corn starch.
• Bacon: diced thick cut bacon adds delicious smokiness and texture to the gravy. You can leave it out if you prefer.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

 

Nutrition

Calories: 375cal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 2833mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

The post Juicy & Flavorful Smothered Pork Chops appeared first on The Recipe Rebel.

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Love dumplings? Try these Crockpot Chicken and Dumplings or this Chicken Dumpling Soup recipe!

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

This dumplings recipe requires just three ingredients:

• Bisquick
• Milk
• Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to make these soup dumplings extra special?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

• ½ to 1 cup shredded cheese
• freshly chipped chives, parsley, basil or dill
• 1/4-½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
• swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make!

1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

• Drop onto One Pot Chicken Stew or Crockpot Chicken Stew, cover and cook
• Swap the traditional chicken for this Classic Beef Stew
• Kick things up a notch with White Chicken Chili as your base (and maybe add a cup of shredded cheddar cheese to your dumpling mixture!)
• Love some variety? This list of 35+ Crockpot Soup Recipes and 30+ Instant Pot Soup Recipes will give you a new option for every night of the week!

Tips for making the best dumplings:

• Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
• Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
• If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.

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Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 137cal

Author Ashley Fehr

Ingredients

• 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
• ½ cup milk (or sub buttermilk)
• ½ teaspoon Italian seasoning

US Customary – Metric

Instructions

• In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
  
• Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
  
• Cover and reduce heat to medium. Cook 10 minutes.
  
• Uncover and cook 5-10 minutes until puffed and light golden brown.
  

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Easy Bisquick Dumplings appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.