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.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

Love hearty soups? Try this Italian Meatball Soup, this Leftover Turkey Soup or this Chicken Dumpling Soup next!

This Italian wedding soup recipe is perfect for cold winter days when you’re longing for a comforting and filling meal for the whole family.

It’s a bit of a labor of love, but it’s so worth it for the amazing rich flavors in every bite!

Of course, you can use meatballs from the grocery store, but in my opinion, nothing beats homemade meatballs from scratch.

If you go store-bought, no judgment here! We all need a shortcut sometimes (just don’t forget the Cheddar Bay Biscuits for dunking!).

Once you have the meatballs, you’re going to put them into a wonderfully savory soup base with loads of veggies, flavorful broth, and even a bit of parmesan rind that will melt right into the soup to make it even richer!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Ingredients Needed:

The ingredient list is longer than some of my soup recipes, but it’s worth it I promise! Even my soup-resistant children love this meatball soup

Meatballs

• Bread: use 1 slice of soft bread to give the ground meat more substance when rolling it into meatballs.
• Meat: use a mixture of ground beef and ground pork. Use lean when available so there is not excess fat in the soup.
• Cheese: freshly grated Parmesan is packed with flavor!
• Egg: for binding the ground meat and other ingredients together to form balls.
• Seasoning: Italian seasoning with kosher salt and freshly ground black pepper works great in this recipe for getting those classic Italian flavors in this soup.

Italian Wedding Soup

• Vegetables: a classic trio of carrots, celery, and onion will give you a great savory flavor for the base of this delicious soup.
• Seaoning: freshly minced garlic, Italian seasoning, kosher salt, a bay leaf, and red pepper flakes, make this soup packed with flavor
• Broth: low-sodium chicken broth works great in this soup to add a depth of flavor, and enables you to control the salt content here.
• Cheese: use a Parmesan rind as it will soften in the soup while it cooks, giving an amazing umami depth of flavor that you won’t regret!
• Pasta: I used ditalini pasta, but orzo pasta or anything else very small will work. Acini De Pepe pasta is the traditional choice for Italian Wedding Soup.
• Spinach: fresh spinach leaves add great color and extra nutrients to this soup.

How to Make Italian Wedding Soup

This classic Italian soup is great for lazy days or special occasions. Full instructions are included in the recipe card below.

Homemade Meatballs

1. Make meatballs. In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread. Shape into balls.
2. Cook meatballs. Brown meatballs on both sides in a large pot, then set aside.

Italian Wedding Soup

1. Sauté: Sauté carrots, celery, and onion.
2. Add seasoning, broth, and Parmesan. Next, add garlic, Italian seasoning, salt, bay leaf, and pepper flakes to the pot and cook. Then add the broth and parmesan rind.
3. Add pasta and meatballs. Stir in the uncooked pasta and meatballs. Cover and cook.
4. Add spinach. Stir in the spinach and serve immediately.

Italian Wedding Soup FAQs

Tips and Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees F for about 8-10 minutes or until browned on the outside.
• Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so they are easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.
• Prep ahead. This recipe is a labor of love but lots of it can be prepped in advance! You can make the meatballs in advance and refrigerate or freeze them, you could cut the veggies in advance and refrigerate them, or you can use leftover cooked pasta to cut down cooking time.

Italian Wedding Soup Variations

• Mix up the veggies. You can add more veg to this soup easily, whether it’s seasonal veg you have a surplus of, or just some of your favorites, pretty much anything tastes great in here.
• Add some heat. Add some red pepper flakes, chili powder, or a dash of hot sauce when serving this soup to spice it up.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Substitute the parmesan cheese for Pecorino Romano cheese or another similar hard cheese.
• Meatballs. You can substitute the meatballs for store-bought meatballs in a pinch, but homemade really is the way to go if you have the time!
• Broth. Swap the chicken broth for vegetable broth or beef broth if you prefer, or use a combination of types. I simply prefer the flavor of chicken broth.
• Pasta. Any short kind of pasta will work in this recipe.
• Cheese. A parmesan rind isn’t necessary but adds incredible flavor. If you don’t have one, simply serve it with Parmesan on the side. 
• Leafy Greens. Use any kind of bitter leafy greens to add color and nutrients to this soup. Kale is another great addition!
• Garnish. Add some fresh parsley, or fresh dill as a garnish when serving.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it go a bit further.

We always have bread on our dinner table, but it’s especially good with soup to soak up all of the delicious juices. Mom’s Homemade Buns, my Garlic Bread, or these Homemade Breadsticks are great options for dipping.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

The BEST White Chicken Chili recipe

Dinner

Instant Pot Potato Soup Recipe

Soup

White Lasagna Soup

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Italian Wedding Soup

Italian Wedding Soup is loaded with homemade Italian meatballs, savory veg, umami parmesan, and classic Italian seasoning. It’s one of our favorite soups for lazy winter days, but it’s great for hearty dinners any time of year.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 421cal

Author Ashley Fehr

Equipment

• 1 large skillet
• 1 soup pot or dutch oven
• measuring cups
• measuring spoons

Ingredients

Homemade Meatballs

• 1 slice soft bread about ¾ cup fluffed bread crumbs
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded Parmesan cheese fresh if possible
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Italian Wedding Soup

• 2 large carrots peeled and chopped
• 2 ribs celery sliced
• 1 medium onion finely diced
• 1 tablespoon freshly minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 bay leaf
• ¼ teaspoon red pepper flakes optional, but add nice flavor
• 6 cups low-sodium chicken broth
• 1 Parmesan rind optional but delicious!
• 1 cup small pasta I used ditalini, but orzo or anything very small will work about 90 grams
• 2 cups fresh chopped spinach

US Customary – Metric

Instructions

Homemade Meatballs

• Tear bread into small pieces and place in a food processor (a blender may work). Process until the bread is in fine crumbs, and combine it with water. Stir and let sit for a few minutes. (*If you do not have a food processor, you may also mash the bread with the water until it is in fine crumbs).
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread until just combined — don’t overmix!
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large stock pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Italian Wedding Soup

• When you’ve done browning the meatballs, remove all from the pot.
• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until softened.
• Add garlic, Italian seasoning, salt, bay leaf, and pepper flakes if using. Cook for 1 minute.
• Stir in chicken broth and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and serve.

Video

Notes

To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so it is easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.

Storing & Make Ahead:

• Store: This soup will keep for up to 4 days in the fridge, although the pasta will become softer as it sits. If you prefer, you can cook the pasta separately and add it just before serving.
• Freeze: This soup can also be frozen. Again, if you are planning to freeze it I would leave the pasta out and add cooked pasta just before serving.
• Prep Ahead: This recipe is a labor of love but lots can be prepped in advance! Make the meatballs in advance and refrigerate or freeze them. Cut the veggies in advance and refrigerate. Use leftover cooked pasta to cut down cooking time.

 

 

Nutrition

Calories: 421cal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 720mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4547IU | Vitamin C: 7mg | Calcium: 154mg | Iron: 3mg

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This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, is a hearty and healthy soup recipe that takes 35 minutes to make and is perfect for warming you up on cold winter days!

I love this easy vegetable soup recipe because it uses seasonal vegetables in such a delicious way!

Vegetable soup is such a healthy veggie-packed meal. It includes onions, carrots, celery, potatoes, green beans, corn, AND spinach. Complimented by chicken stock and flavorful Italian herbs, this hearty soup is such a comforting meal.

Soup is one of my favorite things to make. It’s an easy one-pot hearty lunch or healthy dinner choice that you can customize depending on what you have to hand. It’s a great recipe that the whole family will love, especially when served with crusty bread on the side.

Some of my other favorite filling soups that are perfect for the winter are this hearty Cheeseburger Soup, this comforting Sausage and Potato Soup with Kale, and my flavorful Potato Corn Chowder.

This Easy Vegetarian Chili and this kid-friendly Alphabet Soup is another way to load up on those veggies.

Don’t forget Mom’s Homemade Buns for dunking!

Ingredients Needed:

• Oil: use canola oil or another neutral flavored oil. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Onion: onions have a great savory flavor, and they’re a bit sweet too once they have been sautéed as they caramelize slightly.
• Carrots: fresh whole carrots that have been peeled and chopped are ideal, you can use frozen carrots or pre-cut ones too.
• Celery: fresh celery will add to the savory flavor and also add texture to the soup.
• Potatoes: you’ll need about 3 or 4 medium potatoes. Leave the skin on them for extra nutrients, or peel them if you prefer.
• Green Beans: use fresh or frozen green beans, they add freshness and a great color to the soup.
• Corn: canned, fresh, or frozen corn will work well to add some sweetness, but frozen corn will need thawed a bit, or added in earlier.
• Spinach: canned spinach and fresh spinach will work well for this soup .
• Diced Tomatoes: fire-roasted diced tomatoes are great for adding a smoky depth of flavor that normal diced tomatoes don’t have, but you can use another flavor if you prefer.
• Tomato Paste: thickens the soup slightly and adds extra tomato flavor.
• Garlic: fresh garlic that has been minced is best. You can use garlic paste or garlic powder in a pinch but the amounts will vary.
• Italian Seasoning: a classic mixture of oregano, marjoram, thyme, rosemary, basil, and sage goes well with almost any fresh vegetables.
• Bay Leaf: you should only need one for this big batch of soup, a little goes a long way with bay leaves, giving your soup a great depth of flavor.
• Chicken or Vegetable Broth: low sodium broth is best so that you can control the salt levels in the soup easier. You can use whatever kind you have to hand, but I like to use a low-sodium chicken broth. Homemade or store-bought is good, you can use chicken stock or vegetable stock in a pinch.
• Salt & Black Pepper: Salt will elevate all the flavors, and black pepper gives some extra flavor too.

How to Make Homemade Vegetable Soup:

This homemade soup is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté Sauté onion, carrots and celery then add the tomato paste, garlic, Italian seasoning, salt, pepper and a bay leaf. Stir and cook for 1 minute.
2. Add seasonings and toast for a minute or two just to bring the flavor out.
3. Add broth: Add chicken broth and scrape the bottom with a wooden spoon to get the browned bits mixed in well. These brown bits are the sautéed vegetables that have caramelized on the bottom of the pot and they’re so flavorful. Add in the potatoes and tomatoes as well.
4. Add other vegetables: When the vegetables are cooked, stir in the green beans, corn and spinach. Adjust seasonings to taste.

Vegetable Soup FAQs

Tips and Notes

• The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Use fresh vegetables. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors.

Vegetable Soup Variations

• Mix up the veggies. Use seasonal vegetables or your favorite vegetables. This is a great leftovers recipe, giving your leftover vegetables new life. Sweet potatoes and bell peppers will add sweetness to your soup, whereas leeks and celery can be a bit tangy. Use a medley of vegetables for maximum flavor.
• Add some heat. Add some red pepper flakes, chili powder to your soup when serving for a bit of heat.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Serve topped with some parmesan or mozzarella cheese.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Breads are always great with soups so why not try my Garlic Bread, Garlic & Herb Dinner Rolls or these Homemade Breadsticks.

This vegetable soup is also a great side to chicken dishes, like these Juicy Baked Chicken Thighs or this delicious Air Fryer Chicken Breasts with Parmesan.

More Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Vegetable Soup

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, it takes 35 minutes to make and is perfect for warming you up on cold winter days!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 177cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 3 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 6 cups low sodium chicken or vegetable broth
• 1 lb potatoes chopped (about 3-4 medium) peeled if desired
• 1 ½ cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
• 1 cup fresh or frozen green beans cut in thirds
• ½ cup canned or frozen corn
• 1 cup finely chopped spinach

US Customary – Metric

Instructions

• Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
• Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
• Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the potatoes and tomatoes and bring to a simmer over high heat.
• Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
• Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Video

Notes

The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Storing:

Store this soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

This vegetable soup freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month.

Nutrition

Serving: 399grams | Calories: 177cal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 819mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5981IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg

The post Vegetable Soup appeared first on The Recipe Rebel.

This Chicken Brine is the key to moist, tender, flavorful roast chicken! This recipe is a simple mix of salt, sugar, herbs, and seasonings and takes just 10 minutes to make!

Have you ever wondered how some people absolutely nail their roast chicken every. single. time?!

I’ll let you in on a little secret. They’re probably using chicken brine. Seriously.

Believe it or not, brining a chicken before you cook it could be the difference between a dry, flavorless roast chicken and a moist, tender, deliciously flavorful one.

This Chicken Brine recipe takes 10 minutes to whip up and is guaranteed to take your Roast Chicken to a whole new level. It adds tons of moisture and infuses the meat with so much flavor—with very little extra effort!

Why should you brine chicken?

There are a few major reasons that brining chicken is totally worth the extra time:

1. Moisture: Since chicken is a lean meat, it is more prone to drying out if it’s even slightly over-cooked. Soaking the meat in brine first adds tons of moisture so even if you over-cook it, you’ll still end up with moist, juicy meat.
2. Flavor: As the chicken soaks in the brine, the herbs and seasonings infuse the meat with flavor all the way throughout, not just on the exterior.
3. Texture: The ingredients in chicken brine help break down the meat so it’s ultra tender. The salt and sugar also change the texture of the skin and help it get that crisp, golden-brown finish.

What is chicken brine made of?

At its simplest, chicken brine is just a mixture of salt and water. However, brine can be made up of a variety of different ingredients, all of which can add so much flavor to chicken!

In this chicken brine recipe, we’re using salt and water along with garlic, lemon, and loads of herbs and spices!

Ingredients needed:

• Water and Salt: the brine base. For an even more flavorful brine you can swap the water out for chicken broth.
• Granulated Sugar: sugar adds a touch of sweetness and helps the exterior of the chicken achieve that delicious golden-brown color.
• Italian Seasoning and Black Peppercorns: I keep it simple with Italian seasoning and black peppercorns but feel free to use fresh herbs in place of the Italian seasoning if preferred.
• Garlic: you’ll use whole garlic cloves in the brine. No need to mince first!
• Bay Leaves: give the brine a subtle minty flavor and works to enhance the other flavors present.
• Lemon: adds a subtle brightness to the brine. The acidity in lemon also helps break down the meat as it sits for a more tender texture.
• Ice Water: this is used to cool the brine to room temperature before you add the meat.
• Chicken: I use a 4 pound whole chicken for this recipe.
• Salt, Pepper, Melted Butter, and Water: additional ingredients needed to roast the chicken after it’s brined!

How to brine chicken

The flavor that this chicken brine adds to the meat is totally worth the 10 minutes it takes to make! Trust me!

1. Boil water with herbs and seasonings: In a large pot, bring water, salt, and sugar to a boil. Reduce heat and whisk until the salt and sugar dissolve. Add in the Italian seasoning, peppercorns, garlic, bay leaves, and lemon.
2. Cool it down: Remove from heat and stir in ice water. Add more ice if needed to bring the mixture to room temperature.
3. Brine the chicken: Add the chicken, breast side down, then cover and refrigerate for 18-24 hours.
4. Roast it: Once the chicken is brined, remove from the mixture and pat it dry. Set into a roasting pan and sprinkle with salt and pepper. Chill it for 1-2 hours in the fridge (optional), then roast at 425ºF for 1 hour or until 165ºF.
5. Rest, slice, and serve: Remove the chicken from the oven, cover with foil, and let it rest for 15 minutes before slicing and serving.

Chicken brine FAQs

Tips and tricks

• Use kosher salt. Kosher salt and table salt measure differently. If you do use table salt, reduce the amount to ¼ cup.
• Cool the brine completely. The brine should be completely cooled to room temperature before you add the meat. You want the turkey and brine to be in the same temperature range.
• Fully submerge the chicken. Make sure the brine covers the chicken completely in the pot so the flavor is evenly distributed. If it’s not quite covered, you can add water until it is completely submerged. It may float a little, so make sure the breast is down.
• Dry the chicken. At the very least, be sure to gently pat dry the chicken after you remove it from the brine to get rid of excess moisture. If you have some extra time, set it in the fridge for 1-2 hours to dry it even more. The dryer the chicken, the crispier the skin!
• Roast at high temp. Some recipes use lower temperature but I’ve found that the crispiest, juiciest chicken comes from roasting at a higher temperature for a shorter cook time!
• Check the chicken after 45 minutes while it’s cooking. If the skin is too dark, cover with foil so it doesn’t burn and continue cooking.
• Let it rest. After the chicken is cooked, let it rest for at least 15 minutes before slicing into it so the moisture and flavor can redistribute.

What to serve with roast chicken

You can serve this roast chicken with any of your favorite sides! I love it with mashed potatoes, roasted veggies, instant pot brown rice, or roasted green beans.

More whole chicken recipes you’ll love:

This chicken brine is a great way to add flavor to any chicken recipe! Here are some more ideas:

Dinner

Crockpot Whole Chicken

Instant Pot Recipes

Instant Pot Whole Chicken (Fresh or Frozen)

Dinner

Roast Chicken and Vegetables

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Chicken Brine recipe

This Chicken Brine is the key to moist, tender, flavorful roast chicken! This recipe is a simple mix of salt, sugar, herbs, and seasonings and takes just 10 minutes to make!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Brining time: 1 day day

Total Time 1 day day 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 562cal

Author Ashley Fehr

Ingredients

To brine chicken:

• 2 cups water
• ⅓ cup kosher salt (reduce to ¼ cup if using table salt)
• 2 tablespoons granulated sugar
• 1 tablespoon Italian seasoning *
• 1 tablespoon black peppercorns
• 3 garlic cloves
• 2 bay leaves
• 1 lemon (cut in wedges)
• 1½ litres ice water (divided)
• 4 lb whole chicken (giblets removed)

To roast:

• salt and pepper
• 2 tablespoons melted butter
• 1 cup water

US Customary – Metric

Instructions

• Find a very large pot — you'll need room for 2 litres of water and a whole chicken.
• Bring 2 cups water, salt and sugar to a boil over medium-high heat. Reduce heat to medium and continue boiling, whisking until salt and sugar are dissolved.
• Add Italian seasoning, peppercorns, garlic cloves, bay leaves and lemon and cook on medium heat for 1-2 minutes.
• Remove from heat and stir in ice water.
• When brine is cool to room temperature or colder (you can add more ice if necessary or refrigerate until ready — make sure it is not at all warm), add the chicken, breast side down. It might float slightly, but as long as the breast is down it's okay.
• Cover and refrigerate for 18-24 hours. Drain and pat dry.
• Place chicken on a rack in a roasting pan and tie the legs together. Sprinkle with a small amount of salt and pepper (don't overdo it! It is already seasoned)
• Place in the refrigerator, uncovered, for 1-2 hours to dry slightly — OPTIONAL but this will give you the crispiest skin.
• Remove the chicken from the fridge and preheat the oven to 425 degrees F. Brush chicken with melted butter and pour water into pan under the rack.
• Roast chicken for 1 hour, checking at 45 minutes to see if it is darkening too quickly. If the skin is getting dark, cover loosely with foil and continue cooking.
• Check the internal temperature (it should be 165 degrees F in the thickest part) and if it is done, remove from the oven, cover loosely and allow to rest 15 minutes before slicing. If it is not cooked through, continue cooking 10-20 minutes.

Notes

*If available to you, you can use fresh herbs like parsley, rosemary, sage, thyme, dill or a combination. I use Italian seasoning to keep this recipe simple and accessible. 

**Most of the salt in this recipe is not consumed, so the sodium amount in the nutrition information is out of whack. Do not be alarmed!

Tips:

• Use kosher salt. Kosher salt and table salt measure differently. If you do use table salt, reduce the amount to ¼ cup.
• Cool the brine completely. The brine should be completely cooled to room temperature before you add the meat. You want the turkey and brine to be in the same temperature range.
• Fully submerge the chicken. Make sure the brine covers the chicken completely in the pot so the flavor is evenly distributed. If it’s not quite covered, you can add water until it is completely submerged. It may float a little, so make sure the breast is down.
• Dry the chicken. At the very least, be sure to gently pat dry the chicken after you remove it from the brine to get rid of excess moisture. If you have some extra time, set it in the fridge for 1-2 hours to dry it even more. The dryer the chicken, the crispier the skin!
• Roast at high temp. Some recipes use lower temperature but I’ve found that the crispiest, juiciest chicken comes from roasting at a higher temperature for a shorter cook time!
• Check the chicken after 45 minutes while it’s cooking. If the skin is too dark, cover with foil so it doesn’t burn and continue cooking.
• Let it rest. After the chicken is cooked, let it rest for at least 15 minutes before slicing into it so the moisture and flavor can redistribute.

 

Storage:

To store the leftover roast chicken, slice it into smaller pieces then place it into an airtight container. It can be stored in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm in the oven until heated through.

Nutrition

Calories: 562cal | Carbohydrates: 12g | Protein: 41g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 9644mg | Potassium: 511mg | Fiber: 2g | Sugar: 7g | Vitamin A: 524IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

The post Chicken Brine appeared first on The Recipe Rebel.

Kick your holiday turkey up a notch with this quick and easy, 10-minute Turkey Brine! It’s a simple mixture of salt, sugar, herbs, and spices that will result in the most tender and flavorful turkey!

Have you ever spent hours laboring over your big holiday turkey dinner only to end up with dry turkey? Have you wondered where you could have gone wrong and why you just can’t seem to get the perfect roast turkey every time?

Wonder no more! This turkey brine is exactly what you need to take your turkey from good (or not so good) to great. It adds tons of moisture and flavor to a turkey and makes it so much easier to knock holiday cooking out of the park.

Who knew an extra 10 minutes of prep could make such a big difference?

Want to try a dry brine? Check out my Garlic Brown Sugar Dry Brine Turkey.

What is turkey brine?

A brine is a liquid in which meat is soaked over a long period of time so it can absorb moisture and flavor. In its simplest form, brine is made up of water and salt. However, a brine can contain other ingredients such as herbs and spices to add even more flavor to the meat.

This turkey brine recipe is a saltwater mixture, but it also contains flavorful spices, herbs, brown sugar, and butter. It’s a simple recipe that will take any turkey to the next level!

Turkey brine ingredients:

• Water and Table Salt: the base for the brine. You’ll use 1 cup of salt for an 11-12 pound turkey, which is what I used, but if you have a smaller turkey I recommend reducing the salt to ¾ cup.
• Brown Sugar: adds a delicious warm, caramel-y sweetness to the meat.
• Italian Seasoning and Black Peppercorns: a simple blend of seasonings that gives the turkey tons of flavor. The Italian seasoning provides warm, earthy, subtly sweet tones while the peppercorns add a kick of spice.
• Garlic: there’s no need to mince the garlic first. The brine helps break down the cloves so you still get all that flavor.
• Bay Leaves: infuses the turkey with a subtle minty flavor and also helps to enhance the other flavors within the brine.
• Ice Water: helps quickly cool down the brine. Make sure the brine is fully cooled before adding the turkey. You can start with 1 ½ gallons, but add more ice as needed until it has fully cooled.
• Unsalted Butter: melted and brushed on the outside of the turkey after brining to give it that golden-brown finish. Make sure you use unsalted butter. The brine gives the turkey plenty of salt.
• Turkey: I use an 11-12 pound turkey for this recipe.

How to brine a turkey

This turkey brine recipe really couldn’t be easier! Just 10 minutes of extra time for a perfectly moist, extra flavorful turkey? Count me in.

1. Combine and cook brine ingredients: in a large pot, mix water, salt, brown sugar, Italian seasoning, peppercorns, garlic cloves, and bay leaves. Bring that to a boil, then reduce to a simmer for a few minutes so the salt can dissolve.
2. Cool it down: remove the brine from the heat and mix in ice water to cool it down. You can add more ice if necessary to cool it down more quickly.
3. Brine the turkey: place the turkey into a stockpot and pour the brine over top. Make sure the brine fully covers the turkey. If it doesn’t, simply add more water. Refrigerate the turkey for 12-18 hours.
4. Cook the turkey: remove the turkey from the brine, rinse it to remove excess salt. Place it in a large roasting pan and let it sit for 1 hour, then brush the turkey with melted butter and roast for 20 minutes at 425ºF. After 20 minutes, reduce the heat to 350ºF and cook for another 2-2 ½ hours.
5. Serve: let the turkey rest for 30-60 minutes before slicing then serve with your favorite side dishes!

Why should you brine a turkey?

There are a few different reasons why you should brine your turkey…and yes, it is worth it!

• Texture: Turkey is naturally lean meat, meaning since there isn’t a lot of fat it’s more prone to drying out than other types of meat. Brining it gives it an opportunity to soak in more moisture which results in a juicier, more tender turkey. It also gives you a bit of a moisture cushion if you accidentally overcook it a bit. An overcooked turkey that hasn’t been brined is much more likely to be dry.
• Flavor: Soaking the turkey in brine for a long period also allows the seasonings to soak in so you get great flavor throughout the turkey, not just on the surface.
• Exterior: The salt in the brine changes the texture of the skin, so when you cook it, you end up with that crispy, golden-brown look.

How long to brine a turkey

This depends on the size of the turkey, but I recommend 12-18 hours for an 11-12 pound turkey, which is what I used in this recipe.

If you are going to brine your turkey for more than 18 hours, I would reduce the amount of salt from 1 cup to ¾ cup so it doesn’t become too salty. I also wouldn’t let the turkey sit in the brine for more than 24 hours. If it sits in the solution too long, you’ll end up with meat that is too salty and the texture may become spongy.

Does turkey need seasoning after brining?

Nope! The brine adds plenty of flavor to the meat. The only thing you’ll add after you brine the turkey is melted butter so the skin can get that golden, crispy finish.

Tips and tricks for making turkey brine

• Fully submerge the turkey. Be sure that the brine completely covers the turkey in the pot. You can add water if necessary until it’s totally submerged. If you don’t have a pot big enough you can use a (very thoroughly cleaned) cooler or a turkey brine bag.
• Cool the brine completely. You want the turkey and the brine to be in the same temperature range when you start the brining process. You can let the brine sit at room temperature to let it cool or add more ice cubes until it has reached the right temperature.
• Rinse it. After you brine it, be sure to rinse the turkey to remove any excess salt.
• Dry it. Before you cook your turkey, pat it dry and let it sit for 1 hour at room temperature. The dryer it is after brining, the crispier and more golden-brown the skin will be.
• Start at a high temp. The first 20 minutes at 425ºF gives the skin a chance to get crispy while the 2-2 ½ hours at 350ºF allows the turkey cook all the way through.
• Let it rest. After it’s done cooking, let the turkey rest for 30-60 minutes before slicing into it. In that time, the moisture and flavor will settle back into the meat. If you slice into it too soon, all of that moisture will seep out.

What to serve with turkey

Here are a few of my favorite side dishes to serve with roast turkey!

• Mashed Potatoes
• Mom’s Homemade Buns — a family favorite!
• Honey Glazed Carrots
• Cheesy Scalloped Potatoes and Ham

Can brine be made ahead of time?

Yes! To prep your brine ahead of time, you can simmer the aromatics in the water as directed, then cool the brine fully and store it in the refrigerator for up to 2 weeks.

How to store cooked turkey

To store leftover cooked turkey, portion it out into smaller pieces, then store it in the fridge for 3-4 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen, then microwave or warm in the oven until heated through.

More turkey recipes:

• Roast Turkey Breast with Cranberry Marinade
• Sous Vide Turkey Breast & Apple Cider Gravy
• Turkey Pot Pie
• Crockpot Turkey Breast

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Turkey Brine

Kick your holiday turkey up a notch with this quick and easy, 10-minute Turkey Brine! It's a simple mixture of salt, sugar, herbs, and spices that will result in the most tender and flavorful turkey!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Brining time: 14 hours hours

Total Time 17 hours hours 10 minutes minutes

Servings 10 -20 servings

Calories 455cal

Author Ashley Fehr

Ingredients

• 2 litres or quarts water
• 1 cup table salt (reduce to ¾ cup for a smaller turkey, or if brining longer than 18 hours)
• ½ cup brown sugar
• 3 tablespoons Italian seasoning
• 1 tablespoons black peppercorns
• 6 garlic cloves
• 2 bay leaves
• 1 ½ gallons ice water
• ¼ cup melted unsalted butter
• 1 whole turkey (mine was 11-12 pounds)

US Customary – Metric

Instructions

• In a large pot, combine water, salt, brown sugar, Italian seasoning, peppercorns, garlic cloves, and bay leaves.
• Bring to a boil over high heat, then reduce to medium heat and simmer, stirring often, until salt is dissolved (just a few minutes).
• Remove from heat and stir in ice water. Let brine sit until cooled to room temperature, or add additional ice to cool it more quickly if necessary.
• Place turkey in a large stock pot and pour the brine over top, submerging as much of the turkey as possible. If the brine doesn't cover the turkey, add water until it reaches the top.
• Refrigerate for 12-18 hours. If you need to refrigerate longer than that, you may want to reduce the amount of salt by ¼ cup so that the turkey doesn't become too salty.
• Remove the turkey from the brine and rinse well to remove excess salt.
• Place the turkey in a large roasting pan and pat dry. Allow to sit at room temperature for 1 hour.
• Preheat oven to 425 degrees F.
• Brush the turkey with melted butter and roast for 20 minutes, before reducing the heat to 350 degrees F for 2-2½ hours, until a meat thermometer inserted in the breast reaches 170 degrees F. Let rest 30-60 minutes before slicing.

Notes

*Keep in mind that not all of the salt is consumed, so the sodium in the nutrition information will not be accurate.

Storage:

Leftover cooked turkey will last in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then microwave or warm in the oven until heated through.

Tips:

• Fully submerge the turkey. Be sure that the brine completely covers the turkey in the pot. You can add water if necessary until it’s totally submerged. If you don’t have a pot big enough you can use a (very thoroughly cleaned) cooler or a turkey brine bag.
• Cool the brine completely. You want the turkey and the brine to be in the same temperature range when you start the brining process. You can let the brine sit at room temperature to let it cool or add more ice cubes until it has reached the right temperature.
• Rinse it. After you brine it, be sure to rinse the turkey to remove any excess salt.
• Dry it. Before you cook your turkey, pat it dry and let it sit for 1 hour at room temperature. The dryer it is after brining, the crispier and more golden-brown the skin will be.
• Start at a high temp. The first 20 minutes at 425ºF gives the skin a chance to get crispy while the 2-2 ½ hours at 350ºF allows the turkey cook all the way through.
• Let it rest. After it’s done cooking, let the turkey rest for 30-60 minutes before slicing into it. In that time, the moisture and flavor will settle back into the meat. If you slice into it too soon, all of that moisture will seep out.

Nutrition

Calories: 455cal | Carbohydrates: 13g | Protein: 56g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 11639mg | Potassium: 635mg | Fiber: 1g | Sugar: 11g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg

The post Turkey Brine recipe appeared first on The Recipe Rebel.

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it’s healthy and comforting.

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

This post is generously sponsored by The Little Potato Company and I have been compensated for my time in creating this recipe. Thank you for supporting that brands that make The Recipe Rebel possible!

While the weather is warming slightly and we’re all looking forward to summer, there is nothing as nourishing after a long day as a bowl of classic beef stew with some crusty bread for dunking.

Even though we love this Instant Pot Beef Stew and this Slow Cooker Beef Stew with honey balsamic flavors (one of my favorite flavor combos!), I wanted to come up with a classic Beef Stew that is still rich and flavorful, but in a more traditional way.

This Beef Stew is filled with all of the flavors you’d expect: sauteed onions, carrots and celery; rich and tender chunks of beef; full-bodied beef stock and red wine; and our favorite, creamy Little potatoes.

I chose Little potatoes for this recipe because while this stew is made in one pot in a relatively short amount of time, you know I’ll do anything to cut down on prep time without sacrificing flavor.

Little potatoes have a thin, smooth skin that doesn’t require peeling, and they come washed and ready to use! I simply halve them and toss them in, and they soak up so much of that flavorful broth as they cook.

I used Boomer Gold in this recipe, but any of the varietals will work great!

What is the best cut of meat for beef stew?

Usually, chuck roasts or steaks (known as “blade” in Canada) are used in stews and soups and recipes that require a long, low cook time.

The connective tissue in the meat (and there is more in, say, a chuck or blade roast than in a lean cut of beef like sirloin) breaks down as it cooks and makes the meat incredibly tender.

If you can’t find chuck or blade, a round roast is your next best option.

Basically, the meat that you would never cook quickly, is your best option when cooking slowly.

Do I have to brown the meat first?

Not necessarily, but it is recommended.

I’m all about skipping steps when we won’t notice a difference (or it will be negligible), but brown the beef in this Beef Stew recipe is an easy way to add lots of flavor — and we don’t need any extra pots!

Bits of the meat may stick and caramelize somewhat on the bottom of the pot, but when we deglaze with our wine and stock all of that flavor is added back into the stew. It will add incredible depth!

Can I skip the red wine?

Yes, but:

If you have some, and you won’t waste a bottle opening it and using just ½ cup, I recommend it.

It gives it a little something extra special — a French twist on a simple beef stew à la Boeuf Bourguignon.

If you don’t have any or don’t want to use it, simply swap in additional beef broth for the wine.

More variations and substitutions for this beef stew recipe:

• Vegetables: You can absolutely add additional vegetables to this recipe: saute some mushrooms with the onions, add in turnips or parsnips with the potatoes, or stir in some fresh or frozen green beans near the end of the cook time.
• Seasoning: I kept the seasoning for this stew recipe simple, because we have a lot of other flavors coming into play, but you can swap them out or add in your favorites.
• Slow Cooker: You definitely can make this in the slow cooker if you’re going to be out and want to come home to a delicious home-cooked meal. I would still recommend browning the meat and sauteeing the onion, then deglazing before adding everything to the crockpot and cooking on low for 8 hours.

How can I prep this Beef Stew ahead?

This classic stew can be prepared completely and reheated at a later time, which makes it a great meal to prep ahead when you have a little more time.

Simply prepare completely, then let cool slightly before covering and refrigerating up to 4 days.

To reheat, place on the stove top over low heat, and cook, stirring often, for 15-30 minutes or until heated through. The juices may thicken as they sit, so feel free to add a splash of beef broth, wine, or water to loosen things up.

I don’t recommend freezing this beef stew, as potatoes have a different texture after being frozen.

More stews and soups you’ll love!

• Chicken Stew — another classic with loads of flavor!
• Chicken Pot Pie Soup
• Beef Barley Soup — save the rest of your beef roast for this one!

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Beef Stew

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.

Course Main Course

Cuisine American, French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 lb beef blade or chuck roast cut into 1" cubes
• salt and pepper
• 1/2 onion finely chopped
• 2 ribs celery sliced
• 2 large carrots peeled and chopped
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons corn starch
• 1/2 cup dry red wine
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 lb Little potatoes, quartered
• 1 cup frozen peas

Instructions

• Heat a large dutch oven or soup pot over medium heat. Add oil and let heat 2 minutes.
• Add cubes of beef and season with salt and pepper. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
• Remove the browned beef from the pot and set aside.
• Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
• Stir in garlic, salt, pepper, thyme — cook and stir 1 minute.
• Stir in corn starch until all white is gone.
• Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
• Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
• Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.

Video

Notes

*Serving size is estimated

Nutrition

Serving: 2cups | Calories: 466cal | Carbohydrates: 38g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1045mg | Potassium: 1477mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5599IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 4mg

The post Classic Beef Stew appeared first on The Recipe Rebel.

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

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

There is just nothing better for cold weather comfort food than this Slow Cooker Beef Barley Soup.

It is cozy, hearty and loaded with flavor — plus the slow cooker means that it basically cooks itself!

This classic Beef and Barley Soup is another favorite, but sometimes you just don’t want to stand over the stove (or you can’t!). The crockpot is a great option for those busy days.

Why we love this Beef and Barley Soup:

• it’s thick and chunky — I don’t want to be hungry in an hour!
• It’s loaded with vegetables, which is one of my favorite ways to get them in
• it slow cooks most of the day, which means your house will smell amazing and you don’t have to worry about dinner at 5:00!
• it’s big on flavor — browning the meat adds a ton of flavor, so don’t skip that step if you’ve got a few minutes!
• it’s healthy! Full of protein, whole grains, fibre, vegetables all in a neat little delicious package.

Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:

• Normally, I’m not about adding extra steps to recipes. But in this case, I decided to brown my meat before adding it because it seals in the juices and I think you end up with a better texture to the meat after cooking for so long. It also adds extra flavour to the soup! You can skip this step if you need to.
• You can mix up the veggies here to suit your family’s tastes: You can leave some out or add in other favorites: peppers, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
• Sometimes slow cooker recipes can lack a little “oomph” by the end of cooking time — they are a little bland. You can add in a small amount of balsamic vinegar or even a little ketchup (don’t judge! It is sweet and tangy and savory) you really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!

What can I do with the leftovers?

We love soup leftovers! They usually reheat well and are perfect for quick lunches.

You can store leftover soup in the refrigerator for up to 4 days, and in the freezer even longer!

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags. Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

More Slow Cooker Soups you’ll love!

• Slow Cooker Garlic Parmesan Chicken Stew — creamy and comforting!
• Slow Cooker Zuppa Toscana — better than Olive Garden!
• Crockpot Chicken Taco Soup — made with 6 ingredients!
• Crockpot Potato Soup — thick and creamy.

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Slow Cooker Beef Barley Soup Recipe + VIDEO

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. Includes step by step recipe video.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots peeled and chopped
• 2 ribs celery chopped
• 1/2 cup pearl or pot barley rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• fresh parsley for serving

Instructions

• Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
• Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
• Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
• Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
• Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables. Step by step recipe video down in the recipe card.

I’ll be honest, I’m never excited for the return of colder weather, but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There is just nothing that will warm you up like a big bowl of chicken soup with homemade chicken stock and loads of veggies.

If you saw this Roast Chicken and Vegetables from earlier this week, you know how easy it is to make a full chicken dinner with just a few minutes prep and a sheet pan.

So today, I wanted to share how easy it is to take that roast chicken (and those leftover chicken and vegetables!) and turn them into a delicious soup that’s perfect for a weeknight dinner or quick lunches.

Once again, I’m using our favorite Creamer potatoes from The Little Potato Company, and any varietal will work just great!

I grabbed a 5lb bag of the Dynamic Duo this week — I love how the bag is resealable so it’s perfect for grabbing a few here and there as you need them.

They pack a ton of nutritional value (fibre, potassium, and so many more vitamins and minerals) into their small package, and we just adore them!

They are the perfect addition to this Slow Cooker Creamy Vegetable Soup and this Garlic Parmesan Chicken Stew, too!

For this Chicken Vegetable Soup recipe, I am going to give you tips on making homemade chicken stock and how to repurpose your leftovers right here in the post.

Below in the recipe card I will include the soup recipe with raw vegetables, so that no matter what you have on hand (or just in case your kiddos took care of all your roasted veggies from your chicken dinner!), you can make this quick and healthy soup.

How to make Chicken Stock with a chicken carcass:

There is just nothing like the flavor and health benefits you get from making your own chicken stock!

I like to keep a few bags stashed in the freezer at all times for when those nasty winter colds hit.

Here’s how to do it:

1. Carve the meat from your chicken and enjoy, or set aside for another use (like this soup!)
2. Place the chicken carcass in a large pot (ideally the biggest one you’ve got!)
3. Add 1 onion, 1 large carrots, and 2 ribs of celery to the pot — cut into 2-3″ pieces.
4. Add 1 teaspoon Italian seasoning, 2 bay leaves, and 1 tablespoon minced garlic (or a couple garlic cloves, no chopping required). You can add salt if you want but I prefer to season it when I make my soup.
5. Fill the pot with water — there isn’t really a need to measure, so I usually just fill the pot right up. You’re aiming for about 6 litres of water if your pot can hold it.
6. Bring the water to a boil over high heat, then reduce to a simmer over medium-low, cover, and simmer for 2 hours, or put in the slow cooker on low overnight.
7. When your chicken stock is done, you can let cool to room temperature and then refrigerate, skimming the fat from the top before using if desired.
8. If freezing, let cool slightly before pouring into freezer safe containers or large freezer bags. If using freezer bags, lay flat to freeze and then stack. Chicken stock can be frozen for up to 3 months.

Can I use leftover chicken and vegetables to make this Chicken Vegetable Soup?

To make use of your leftover chicken and vegetables in this soup, simply saute your celery and onion (or any other fresh veggies you may want to include), then add your spices and broth.

Bring the chicken stock or broth to a simmer over medium heat, allow the freshly added vegetables to cook through, then stir in any leftover cooked vegetables.

Let the vegetables and chicken heat through and then serve! Dinner is ready in just a few minutes.

This recipe calls for cooked, chopped chicken, so it’s a great way to use up any leftover chicken!

If you don’t have cooked chicken, see my note below.

Can I use raw chicken in this recipe?

Absolutely!

If you don’t have already cooked chicken hanging out in your fridge or freezer (we like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!), it’s easy to throw in what you’ve got.

To make this soup with raw, boneless chicken breasts or thighs, simply throw a couple into the simmering broth and let them cook with the vegetables.

Be sure they are cooked through (a meat thermometer is always a good way to check), then shred and add back into the soup.

You can also use bone in chicken, though I recommend you remove the skin first.

Can I make this Chicken Vegetable Soup in the slow cooker?

You can absolutely make this Chicken Vegetable Soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps

Can I make this Chicken Vegetable Soup in the Instant Pot?

This Chicken Vegetable Soup is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

More soup recipes you’ll love!

• 20 Minute Creamy Tomato Soup
• 6 Ingredient Cabbage Soup
• Chicken Barley Soup
• Stuffed Pepper Soup

This post has been generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

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

Love creamy, cozy soups? Try this Olive Garden Chicken Gnocchi Soup, this Chicken and Dumpling Soup, or this Quick Chicken Bacon Rice Soup!

I know, I know — it’s March. I should probably be posting grilling recipes by now, or if not at the very least St. Patrick’s Day, Easter and Mother’s Day.

But I’m still hung up on soup.

Cheeseburger Soup.

Turkey Tetrazzini Soup.

Nacho Potato Soup.

Quinoa Chowder.

Do we need more examples??

I don’t know about you, but I love soup — and it’s the perfect winter meal! It’s also one of the only ways that I get a ton of veggies in my diet and enjoy eating them.

But I also love a good thick soup that’s rich and creamy (and I think you do, too, because this Slow Cooker Garlic Parmesan Stew has been going positively nuts!). And that’s where this Vegetable Soup comes in.

Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!

I stuck with my favorite veggies in this one — carrots, peas, potatoes (I used Little Potatoes because they’re so creamy) — and I threw in a couple extra for good measure — spinach, green beans and celery. One of the best things about soup (for me, anyways) is how the flavors all meld together after such a long time cooking together, which is why I love cooking them in the slow cooker!

Soups also freeze great, so you can make a large batch and munch on it all week long, or fill some freezer containers to enjoy later when life is a little more hectic. I know I never regret throwing extra food in the freezer!

Feel free to mix up the vegetables with your favorites — mushrooms, leeks, peppers, kale, add in different spices — go nuts!

See how easy it is to make:
https://www.youtube.com/watch?v=SG9bbFthMe8

*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that keep The Recipe Rebel going!

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Slow Cooker Creamy Vegetable Soup + RECIPE VIDEO

This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but BIG in flavor! Includes how to recipe video

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 4 servings

Calories 230cal

Author Ashley Fehr

Ingredients

• .75 lb Little Potatoes, diced ½ bag
• 2 large carrots peeled and diced
• 1 stalk celery thinly sliced
• 1/2 medium onion diced
• 4 cups chicken or vegetable broth
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ¼ teaspoon black pepper
• 2 bay leaves
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup frozen green beans
• 1 cup evaporated milk or cream
• 2 tablespoons corn starch
• 1 cup finely chopped fresh spinach

Instructions

• Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper and bay leaves to 3-4 quart slow cooker (OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker). Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.
• Turn slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and corn starch and add to the slow cooker. Stir until combined.
• Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.

Video

Notes

*To spice things up, try adding a pinch of black or cayenne pepper
**Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

Calories: 230cal | Carbohydrates: 31g | Protein: 10g | Fat: 2g

The post Slow Cooker Creamy Vegetable Soup appeared first on The Recipe Rebel.