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.

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.

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.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.

For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!

This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!

Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.

It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!

The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.

Ingredients Needed:

• Oil: I tend to use canola oil to sauté veggies, but you can use other kinds of cooking oil if you prefer.
• Vegetables: carrots add a slight sweetness and crunch to the dish, while red bell pepper brings a mild, sweet flavor and vibrant color to the ramen.
• Garlic & Ginger: fresh garlic cloves will add a depth of savory flavor to the dish, while freshly minced ginger adds a warm, spiced flavor that is irresistible.
• Red Chili Flakes: to bring a bit of heat to the dish. Adjust the amount to your personal preference.
• Chicken Broth: a flavorful broth that serves as the base of your ramen soup. I prefer to start with low sodium broth and add salt, but you can start with a pre-seasoned broth and adjust the added salt as necessary.
• Chicken: I use chicken breast meat here, but you can use other kinds of meat for a different flavor. If you have leftover Shredded Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken — even better!
• Green Onions: they add a fresh, sharp flavor that contrasts well with the rich broth.
• Salt: to season and enhance the overall flavor of the dish.
• Noodles: use instant ramen noodles, as they cook quickly and are great for absorbing all the delicious flavors. You don’t need the flavor packet for this recipe.
• Soy Sauce: adds umami flavor and depth to the dish without making it too salty.
• Chili Crunch: for an extra kick of heat and texture.

How to Make Easy Homemade Chicken Ramen Soup

This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.

1. Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
2. Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.

3. Shred chicken: Remove the chicken to a cutting board and shred it.
4. Add chicken and noodles: Add the chicken back to the pot with the ramen, and cook. Stir in onion greens, soy sauce, and chili crunch. Serve hot.

How do I store Ramen Noodle Soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.

Can I freeze Ramen Noodle Soup?

If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Easy Ramen Noodle Soup Variations

• Make a vegetarian ramen noodle soup. Use vegetable broth and replace the chicken with tofu, or even add more vegetables like baby bok choy or sliced mushrooms for a vegetarian version.
• Turn up the heat. There are several ways to add more heat to this dish. Use chili oil to sauté the veggies, or add some chili oil on top of the dish at the end. Add some red pepper flakes, some diced chilis, or your favorite hot sauce to this dish for more spice.
• No ramen? Swap it out for spaghetti or spaghettini.

Serving Suggestions

For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.

Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.

You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.

More Delicious Recipes with Noodles

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Slow Cooker Creamy Chicken Noodle Soup

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crock Pot Beef and Noodles

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Ramen Noodle Soup

Ramen Noodle Soup is made with instant ramen noodles and tender shredded chicken cooked in chicken broth, seasoned with fresh garlic, ginger, and chili flakes! It's packed with a ton of flavor that will have you coming back for more.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 340cal

Author Ashley Fehr

Ingredients

• 1 teaspoon oil
• 1 cup carrot matchsticks (or finely sliced or shredded carrot)
• ½ red bell pepper (finely sliced)
• 4 cloves garlic (finely chopped)
• 2 teaspoons minced ginger
• ⅛ teaspoon red chili flakes
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 green onion (whites and greens separated)
• ½ teaspoon salt
• 2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each.
• 1 teaspoon low sodium soy sauce
• chili crunch (optional)

US Customary – Metric

Instructions

• In a large pot, add oil and heat over medium-high heat.
• Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often.
• Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through.
• Remove chicken to a cutting board and shred.
• Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente.
• Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve.

Video

Notes

Ingredients and Substitutions:

• Vegetables: feel free to add your favorite veggies or swap these out for ones you have on hand. There are lots of vegetables that would work in here! Shiitake mushrooms, zucchini, snap peas, bok choy, sliced cabbage, and more would all be perfect here.
• Chicken broth: I choose low-sodium broth so that I can control the sodium. If you have salted broth, you may want to omit the salt and add it before serving. You can also choose vegetable broth and omit the chicken for a vegetarian meal.
• Chicken breasts: chicken breasts are lean and stay perfectly juicy when simmered in this soup, but you can also choose boneless, skinless chicken thighs if that is what you enjoy. You can also omit the chicken and add additional veggies.
• Put an egg on it: A lot of people enjoy their ramen noodle soup with a soft-boiled egg on top. I confess I am not one of those people, but you are more than welcome to add one if you prefer!

Storage

• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
• Freeze: If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Nutrition

Serving: 466grams | Calories: 340cal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1398mg | Potassium: 760mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 3mg

The post Ramen Noodle Soup appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It’s a healthy soup recipe that is comforting and flavorful!

I admit, at first I was hesitant to try this Lemon Chicken Orzo Soup (maybe it’s because of my love of Lemon Desserts??), but once I did I was completely hooked.

The dish has a great balance between the tangy freshness of lemon and the savory flavor of the vegetables and tender chicken. Don’t worry — the lemon doesn’t make it overly lemony, but it adds a lovely burst of flavor when the soup has finished cooking.

Ready in under an hour, it’s quick to whip up using simple ingredients you may already have in your pantry!

It’s a great recipe for any occasion, from busy weekdays to special occasion family get-togethers, or just when you need a dose of pure comfort. 

For more easy one-pot dinner recipes with Orzo pasta, try my Sun Dried Tomato and Spinach Orzo recipe, One Pan Tuscan Orzo with Chicken, Garlic Parmesan Orzo Pasta, and my One Pan Chicken Meatballs with Orzo!

Ingredients Needed:

• Oil: I use canola oil to sauté the vegetables, but olive oil or vegetable oil is a good substitute if you have it on hand instead.
• Vegetables: use the classic trio of carrots, celery, and onions for a classic savory flavor base for the soup.
• Garlic: freshly minced garlic will give the soup an aromatic and robust taste. You can use garlic powder in a pinch, but you won’t need as much.
• Seasoning: use salt and black pepper to enhance the flavor of the soup, while dried herbs pack in a ton of flavor. Use parsley, thyme, and basil for a delicious flavor.
• Broth: I tend to use a low-sodium chicken broth for the liquid base of soups, as it gives a great depth of flavor and the low-sodium versions allow me to better control the saltiness of the meal.
• Chicken: Skinless, boneless chicken breasts work well to give you tender chicken pieces in every bite. You can use skinless, boneless chicken thighs for a richer flavor if you prefer.
• Orzo: I love using orzo pasta in soup because it soaks up the delicious flavors of the soup and isn’t a heavy pasta.
• Lemon: The zest and juice from a fresh lemon provide the characteristic tangy note, elevating the soup’s fresh flavor.
• Garnish: use some fresh parsley to brighten up the dish at the end, adding color and extra nutrients.

How to Make Lemon Chicken Orzo Soup

This recipe is easy to make and is ready in just 40 minutes. Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté the onion, carrots, and celery in oil until the onions begin to brown.
2. Add seasonings: Add the garlic, salt, parsley, thyme, basil, and pepper. Cook and stir.

3. Pour in broth and add chicken: Add the broth, deglaze the pot, add in the chicken breasts, and cook.
4. Shred chicken: Remove and shred the chicken breasts.

5. Add orzo and chicken and cook: Stir in the orzo and cook until al dente. Stir the shredded chicken back into the soup.
6. Add lemon juice and parsley: Squeeze the lemon juice into the pot, then add in the parsley. Taste, and adjust seasonings, and serve hot.

Lemon Chicken Soup with Orzo FAQs

Lemon Chicken Orzo Soup Recipe Variations

• Use other garnishes: Add some freshly grated parmesan cheese, a sprinkle of red pepper flakes for a touch of heat, lemon zest, or some lemon wedges for extra citrus flavor.
• Chicken broth substitutions: Opt for homemade chicken stock or homemade chicken broth if you have it, or use bouillon cubes dissolved in water in a pinch. Use vegetable broth for a slightly different flavor.
• Change the seasonings: Change up the flavors by using an Italian Seasoning mix, or by adding in some spice with cajun seasoning or red pepper flakes.
• Make it creamy: Add in some heavy cream or Greek yogurt before adding the parsley to give your soup a creamy flavor and texture.

Serving Suggestions

Lemon Chicken Orzo Soup is a great one-pot meal that can be served on its own, or you can add some side dishes to make it into a complete meal, or to make it go a bit further. 

Try it with my Cheesy Baked Asparagus or Honey Glazed Carrots for even more comforting flavors, or some Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have a side of bread on the table too, so try this classic Garlic Bread or my No Knead Artisan Bread with some butter.

More Delicious 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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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It's a healthy soup recipe that is comforting and flavorful!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 323cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion finely diced
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅛ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 1 cup orzo pasta uncooked (170 grams) (use ¾ cup for a thinner soup)
• 1 lemon
• fresh parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are beginning to brown, about 3–4 minutes.
• Add garlic, salt, parsley, thyme, basil, and pepper. Cook and stir for 1 minute.
• Add broth and chicken breasts and bring back to a simmer over medium-high heat.
• Reduce heat to medium-low, cover, and cook for 10 minutes until the chicken is cooked through. Remove the chicken breasts and shred with two forks.
• Stir in orzo and simmer for 8–10 minutes, or until al dente. When the noodles are cooked, stir the shredded chicken back into the soup and add the juice of the lemon (you can add it gradually and taste as you go to get it just as you like it).
• Stir in fresh chopped parsley, taste, and adjust seasonings. Serve hot.

Video

Notes

Ingredients and Substitutions:

• Vegetables: I don’t recommend skipping any of the classic mirepoix combo, but feel free to add in more vegetables if you prefer! Green beans, peas, fresh spinach, baby spinach, or other leafy greens can be added at the end of the cook time for more color and nutrients.
• Chicken breasts: you can use pre-cooked Shredded Chicken or leftover chopped Baked Chicken Breast if you have any. Boneless, skinless chicken thighs or other dark meat from chicken also work great!
• Lemon: if you aren’t sure about the lemon, you can leave it out, but I recommend adding it slowly, and you might be surprised at how much you enjoy the flavor! It adds delicious freshness and acidity.
• Orzo: whole wheat orzo would work well too, or you can use any other kind of small pasta. If you want to store your soup and serve it later, you may want to cook the pasta separately and add it just before serving so that it doesn’t become mushy.

Storage

• Store: Store your leftover lemon orzo soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge. Reheat in the microwave or on the stovetop with a little bit of extra broth if needed.
• Freeze: Lemon Chicken Orzo Soup freezes so well, so it’s great for prepping ahead of time! If you’re planning to do this, cook the soup without the orzo or garnishes, and let it cool. Once cooled, store it in a freezer-safe container and freeze it for up to 1 month. Defrost and reheat on the stovetop. Add in cooked orzo, stir and season, then garnish and serve hot.

Nutrition

Serving: 458grams | Calories: 323cal | Carbohydrates: 40g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1361mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5135IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg

The post Lemon Chicken Orzo Soup appeared first on The Recipe Rebel.

Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed. 

Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!

With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.

Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.

With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!

This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!

For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!

Ingredients Needed:

• Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
• Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
• Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
• Garlic: use fresh garlic cloves for the best aromatic flavor.
• Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
• Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
• Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
• Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
• Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
• Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
• Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.

How to Make Nacho Potato Soup Recipe

This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
2. Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.

3. Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
4. Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.

5. Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
6. Garnish and serve: Garnish with additional cheese and green onions, if desired.

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

• Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes! 
• Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
• Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
• Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
• Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!

Serving Suggestions

This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!

Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter. 

You could also serve it with some corn chips or tortilla chips on the side for an added crunch!

Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

Creamy Nacho Potato Soup is packed with flavor – it's the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it's seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3½ cups low sodium chicken broth
• 3 large carrots (halved and sliced)
• 2 ribs celery (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ⅛ teaspoon black pepper
• 6 medium Yukon gold potatoes (cut into ½" pieces)
• ¼ cup salted butter
• ¼ cup flour
• 1½ cups milk
• 2 cups frozen corn
• 1 ½ cups shredded cheddar cheese
• green onions for garnish

US Customary – Metric

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
• Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
• Add the broth and deglaze the pot if necessary. Stir in potatoes.
• Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
• Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
• When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
• Garnish with additional cheese and green onions, if desired.

Video

Notes

Storage

Store: Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.

Freeze: I wouldn’t recommend freezing potato soup as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.

Nutrition

Calories: 408cal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 727mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5619IU | Vitamin C: 40mg | Calcium: 240mg | Iron: 3mg

The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.

White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It’s easy to make and freezer friendly.

Love hearty soups? Check out this easy Pasta Fazool recipe, this Tuscan White Bean Soup, or this Italian Meatball Soup!

Bacon White Bean Soup is a family favorite of ours, and I know you’ll love it as part of your dinner rotation, too!

White Bean Soup is the perfect comfort food that’s also healthy. It’ll bring warmth to any dinner table, but we especially love it in cold weather with a side of Mom’s Homemade Buns.

Like most soups, this easy recipe is incredibly versatile. You can add in seasonal veggies or use your favorite hard cheeses to make it your own. I’ve also included tips for making it vegetarian down in the recipe card!

It’s a quick, protein-loaded dinner option, and the leftovers store well, ensuring you have a tasty meal ready whenever you need it.

For more hearty soup recipes, check out my One Pot Turkey Tetrazzini Soup Recipe, Quick Chicken Bacon Rice Soup, and this Instant Pot Potato Soup Recipe!

Below I’ll show you everything you need to whip up this cozy soup!

Ingredients Needed:

• Bacon: The ingredient that brings the much-loved smoky flavor to the soup.
• Vegetables: A classic combination of onion, carrot, and celery makes a perfect savory, hearty base for this delicious soup, with essential nutrients too.
• Seasoning: fresh garlic is the best choice for an aromatic infusion, along with dried Italian herbs like thyme, oregano, and parsley, with some paprika, black pepper, and red pepper flakes for a bit of a kick!
• Broth: low-sodium chicken broth forms the liquid base of the soup, but homemade chicken stock can be used for even more flavor. If your broth already includes salt, you can omit the salt and add to taste before serving.
• White kidney beans: blended white kidney beans add to the creamy texture of the soup. Cannellini beans, Great Northern beans, or Navy beans can be used as alternatives.
• Half and Half: to give the soup a creamy texture, but heavy cream can be used for a richer consistency.
• Cheese: parmesan cheese will melt to add a salty, nutty flavor to the soup.
• Green leaves: use fresh parsley or spinach leaves for added color and nutrients.

How to Make Bacon White Bean Soup

This recipe is surprisingly easy to make! Full instructions are included in the recipe card below.

1. Cook bacon: Cook the bacon until crispy. Remove it and set it aside.
2. Sauté vegetables: Sauté the onion, carrots, and celery in the bacon fat.

3. Add seasonings: Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook.
4. Mix in broth: Add the broth and deglaze the pot.

5. Blend beans: Rinse and strain the beans, then blend them with the cream.
6. Add remaining ingredients: Add the beans, bacon, and bean puree to the pot, and cook. Stir in parmesan and leaves, and serve.

Bacon White Bean Soup FAQs

Tips and Notes

• Using dry beans. If you’re using dry beans instead of canned, ensure they are cooked before adding them to the soup.
• Bacon fat. We’ll be saving the bacon fat after cooking the bacon. This will add extra flavor to the soup when you sauté the vegetables. If you omitted the bacon or don’t have much fat left over, you can use butter or olive oil instead.
• Adjusting the thickness. If your soup is too thick, you can easily adjust the consistency by adding more chicken broth or water until it reaches your desired consistency. For a thicker soup, allow it to simmer a bit longer, or use a potato masher or immersion blender to break down some of the veggies.

Bacon White Bean Soup Variations

• Use other kinds of bacon: Turkey bacon can be used as a leaner option while still providing a smoky flavor. You can also omit the bacon for a meatless version.
• Make it vegetarian: Choose vegetable broth, omit the cream and choose a vegetarian cheese.
• Choose a lighter cream: Heavy cream will give a richer texture, but you can use whole milk for a lighter version if you prefer.
• Use another cheese: Feel free to experiment with different types of hard, aged cheeses for a unique flavor profile.
• Additional vegetables: Adding kale, spinach, or other leafy greens can boost nutrients and add different textures to the soup.

Serving Suggestions

One of the best ways to enjoy this soup is with a side of crusty bread, like my No Knead Artisan Bread. It adds a delightful texture contrast and is perfect for soaking up the flavorful broth. Homemade Breadsticks or these Buttery (Whole Wheat) Bread Machine Rolls are also great choices for soaking up soupy goodness!

A light, fresh salad like Easy Broccoli Salad would make a great accompaniment to this rich, creamy soup, balancing the meal and adding a variety of textures and flavors.

More Comforting 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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White Bean Soup with Bacon

White Bean Soup with Bacon is a warm and comforting dish that is loaded with vegetables and creamy white beans with the smoky flavor of bacon! It's easy to make and freezer friendly.

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 5 servings

Calories 491cal

Author Ashley Fehr

Ingredients

• 6 slices bacon (or 4 thick cut) chopped
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• ¾ cup half and half
• ¼ cup freshly grated Parmesan
• fresh chopped parsley or spinach (optional)

US Customary – Metric

Instructions

• Heat a large Dutch oven or soup pot over medium-high heat.
• Add the bacon and cook, stirring often, until crisp. Remove the bacon from the pot, but leave the fat in the pot.
• Add carrots, celery, and onion to the pot and cook over medium-high heat until the onion is softened and beginning to brown, about 4-5 minutes. (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer.)
• Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and red pepper flakes, and cook for 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck-on bits.
• Place the beans in a fine mesh sieve and rinse well. Place ¾ cup of beans in the blender with cream and blend until smooth.
• Add the beans, bacon, and bean puree to the pot. Bring to a simmer, cover, and reduce heat to medium-low. Simmer until vegetables are tender, about 10–15 minutes.
• Stir in parmesan and optional parsley or spinach as desired. Taste and serve.
• *Optional: if you prefer a thicker soup, you can dissolve 1 tablespoon of corn starch in 2 tablespoons of cream or water and add it to the soup while it is simmering.

Video

Notes

Ingredients and Substitutions:

• Bacon: you can skip the bacon for a vegetarian soup option (with vegetarian cheese and vegetable broth), but I recommend it if you can have it because it adds loads of flavor! Italian sausage would also be great here.
• Carrots, celery, and onion: a mirepoix is the most traditional flavor base for a soup, and I don’t recommend skipping any of these ingredients unless absolutely necessary.
• Herbs and spices: yes, there are a lot. Beans don’t add a lot of flavor so I wanted a soup that is full of flavor. This is the one! If you need to adjust some, feel free. This soup has a little kick — if you can’t handle spice you can omit the red pepper flakes. 
• Broth: I always start with low-sodium broth and adjust as needed. If you’re starting with salted broth, you may want to reduce the salt and adjust as needed.
• Pureeing the beans: you don’t need to puree the beans, but I like to do so because it makes the soup thick and creamy. If you don’t have a blender, you can achieve a similar effect by mixing 1 tablespoon of cornstarch with the cream before adding it to the soup.

To create a thicker soup: Another way to thicken the soup is by adding 1-2 tablespoons of flour to the vegetables after the spices have been added. Then simply continue with the recipe.

Storage

• Store: Store any leftover Bacon White Bean Soup once it has fully cooled in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Simmer on the stovetop or reheat in the microwave to enjoy it again.
• Freeze: ​This recipe freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month. Put portions in freezer-safe containers or freezer bags and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in a microwave until piping hot.

Nutrition

Serving: 466grams | Calories: 491cal | Carbohydrates: 49g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 848mg | Potassium: 1167mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6684IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 5mg

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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

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