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 easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!

If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken or this Crockpot Tuscan Chicken!

Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.

Chicken is such a versatile protein so we always have a stash in the freezer!

This slow cooker chicken recipe comes together in no time with just a handful of ingredients that we usually have on hand — which makes it a win in my books!

The creamy tomato flavor combo is always a hit, and we love this chicken over a plate of spaghetti but it can really be a stand alone meal with a side salad if that’s your thing!

If you love this recipe, you might enjoy this Slow Cooker Chicken Breast or this Crockpot Chicken and Dumplings — they are both easy Crockpot meals!

Why we love this Slow Cooker Chicken Breast recipe:

• it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!

• it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
• it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!

Slow Cooker Tomato Basil Chicken Ingredients:

• Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
• Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
• Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
• Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
• Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
• Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
• Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.

How to make Creamy Tomato Basil Crockpot Chicken Breast:

This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.

• Stir together sauce, tomatoes and herbs.
• Whisk the corn starch into the cream.

• Add the cream to the slow cooker and stir.
• Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.

How long to cook chicken breasts in the crockpot?

Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.

I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.

If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.

Can I use half and half or milk?

Low fat dairy has more of a tendency to curdle.

For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.

You are always welcome to try it!

What kind of tomato pasta sauce do I need?

Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.

You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.

Tips for making this slow cooker chicken recipe:

• Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
• I made this recipe in a 4 quart slow cooker — if you want to double it, I suggest a 6 quart slow cooker (I have both, and use them for different things!).
• I really, really love using slow cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
• Please always, always check the temperature of your chicken with a meat thermometer before serving just to be safe! All slow cookers cook differently.

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Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 210cal

Author Ashley Fehr

Ingredients

• 14 oz can diced tomatoes with Italian herbs (398 ml)
• 1 cup tomato pasta sauce
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• ½ cup evaporated milk or heavy cream
• 2 tablespoons corn starch
• 4 boneless skinless chicken breasts
• 2 tablespoons finely chopped fresh basil

US Customary – Metric

Instructions

• Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
• Whisk together cream and corn starch and add to the slow cooker.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.
• Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

Video

Notes

*Some sauce was removed from the pictures in the slow cooker to show detail. The recipe makes plenty of sauce for pasta!

Ingredients and Substitutions:

Chicken: this recipe will also work with boneless, skinless chicken thighs, or try it with chicken meatballs, sausages, or another cut for something unique!

Tomato pasta sauce: choose any tomato marinara-style sauce you like. The more flavor in the pasta sauce, the more flavor your chicken will have. 

Diced tomatoes: if you don’t like the chunks of diced tomatoes, I recommend just swapping with additional tomato sauce.

Cream or evaporated milk: Heavy cream or evaporated milk will work best because they do not curdle. Please do not use regular milk or a light cream. 

Herbs & seasonings: feel free to adjust the herbs and seasonings to your tastes. Like it spicy? Add some cayenne or red pepper flakes!

Fresh basil: we make this recipe all year round but fresh basil can be impossible to find. I like to swap with basil pesto for that fresh basil flavor.

 

Nutrition

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

The post Slow Cooker Creamy Tomato Basil Chicken Breast appeared first on The Recipe Rebel.

Got extra Italian sausage? Check out my Tuscan White Bean Soup or Sausage Tortellini Soup next!

Soup season is my favorite season, so today I’m bringing you one of our new favorites! This Sausage Orzo Soup is loaded with flavor, protein and veggies.

Italian sausage is one of my favorite ingredients for a comforting meal (it adds so much delicious spice!), and orzo is the perfect size for spoon-scooping. It has plenty of veggies, protein and grains to make it a well-rounded meal!

Soups are easy to make, and they’re nutritious as well as comforting, especially when pasta is involved.

I know my family is getting ample nutrients, and it’s filling enough that you shouldn’t need many sides to make it into a complete meal! (As long as there’s bread for dunking ).

If you love this sausage soup recipe, you’ll also enjoy my Italian Wedding Soup, Italian Sausage Gnocchi Soup, and my Italian Sausage Soup recipe!

Ingredients Needed:

• Oil: canola oil or olive oil will work well to sauté the vegetables.
• Vegetables: a classic mirepoix of carrots, celery, and onion will give you a great savory flavor base for this delicious soup.
• Sausage: I’ve used a mild Italian sausage here, but you can use spicy or sweet Italian sausage instead if you prefer.
• Tomatoes: use a combination of canned diced tomatoes and tomato paste to give the soup its tomato base.
• Seasoning: freshly minced garlic, dried parsley, dried oregano, dried basil, red pepper flakes (for a bit of spice), and salt make this a flavorful soup!
• Broth: I use low-sodium chicken broth to add flavor as it allows me to better control the saltiness of the soup.
• Pasta: orzo pasta works well in this recipe, but other types of short-cut pasta would work well too. (Bought extra orzo? Try this Lemon Chicken Orzo Soup next!)
• Spinach: use fresh spinach leaves to add a great texture, nutrition, and color here.
• Cream: heavy cream makes this soup deliciously creamy. Full-fat is best, but lower-fat cream will work too. You can also leave it out for a dairy-free option.
• Red Pepper Flakes: add a bit of heat to the soup.

How to Make Italian Sausage Orzo Soup

This recipe is easy to make, and it’s ready in just 40 minutes. The full recipe with detailed instructions and tips can be found in the recipe card below.

1. Sauté: Sauté the onion, carrots, and celery until crisp-tender.
2. Cook with sausage: Add the Italian sausage and cook until browned.

3. Add seasoning and tomato paste: Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using, and cook.
4. Add broth and tomatoes: Next, add the broth and tomatoes and bring to a boil. Stir in orzo, reduce the heat, cover, and simmer.

5. Add cream: Pour in the cream, stir, and cook.
6. Add spinach: Add the spinach on top, stir it in, then serve.

Sausage Orzo Soup FAQs

Tips and Notes

• Chopping vegetables: Chop the onion, carrots, and celery into small pieces to release the most flavor, and help them cook more evenly.
• Soup thickens as it cools: The soup may thicken as it cools, so add in some extra broth or a little bit of water if you need to before serving, or after reheating it from being in the fridge.
• Cook the pasta separately: I usually cook the pasta right in the soup. This works great if you are serving right away. If you are cooking the soup to freeze or serve later, you may find that it works better to cook the pasta separately and add just before serving. This way it will stay al dente and not become soft and soak up the broth.

Sausage Orzo Soup Variations

• Add extra flavor. Add even more flavor to this great soup with some freshly cracked black pepper, Worcestershire sauce, or garnish the soup with some crispy bacon to the soup!
• Spice it up! Use spicy Italian sausage, or put some chili powder, cayenne pepper, or diced jalapeño to add more spice to this recipe.
• Serve it with cheese. Top the soup with some freshly grated parmesan cheese or mozzarella cheese to serve.

Serving Suggestions

This hearty soup is great on its own, but if you want it to go a bit further, you can serve it with a side salad or other veggies as some bread to soak up the juices!

Try my Easy Broccoli Salad, this Air Fryer Broccoli, Roasted Carrots, or Air Fryer Green Beans for more nutrients.

These Homemade Breadsticks, Mom’s Homemade Buns, or crusty bread like this No Knead Artisan Bread would be delicious!

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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Sausage Orzo Soup

Sausage Orzo Soup is filling, comforting, and so easy to make, with flavorful Italian sausage and yummy orzo pasta in a savory tomato sauce, it's perfect for warming up on a cold day or for feeding the whole family on busy weeknights!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 521cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (sliced)
• ½ medium onion (finely chopped)
• 375 grams mild Italian sausage (¾ lb)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low sodium chicken broth
• 398 ml canned diced tomatoes (14 oz)
• ¾ cup uncooked orzo
• 2 cups fresh chopped spinach
• ½ cup heavy cream

US Customary – Metric

Instructions

• Heat a large soup pot on medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until crisp-tender, about 4-5 minutes.
• Add the sausage meat and cook until browned, about 4-5 minutes, stirring often.
• Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using. Cook for 2 minutes.
• Add the broth and tomatoes and bring to a boil. Stir in orzo, reduce heat to medium-low, cover, and simmer until pasta is al dente (8-10 minutes).
• Stir in spinach and cream. Serve hot.

Video

Notes

Prep ahead: this recipe is great for making ahead and can be stored in the refrigerator for up to 4 days without the pasta. If making in advance, simply leave the pasta, spinach and cream out and add just before serving. You can cook the pasta at the same time in a pot of boiling water and refrigerate until ready to serve if desired. 

Ingredients and Substitutions:

• Italian sausage: you can use any kind of Italian sausage you like: mild or spicy, turkey, chicken or pork. Keep in mind you may want to adjust the red pepper flakes added if using spicy sausage.
• Dairy-free: you can make this recipe dairy-free by omitting the cream. It’s still delicious!
• Pasta: I love orzo in soup because it’s small enough that you get a little in every bite. Any small pasta will work here.
• Optional additions: feel free to bump up the veg by sauteeing mushrooms, zucchini, or others with the vegetables in step 2.

Storage

• Store: Sausage Orzo Soup will keep for up to 4 days in an airtight container or tightly covered in plastic wrap 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. 

Nutrition

Serving: 422g | Calories: 521cal | Carbohydrates: 30g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1286mg | Potassium: 859mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5850IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 3mg

The post Sausage Orzo Soup appeared first on The Recipe Rebel.

This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly!

This Sausage Tortellini Soup is the ultimate comfort food!

It’s big on flavor, thick and chunky, loaded with vegetables and tender cheese tortellini. Just don’t forget the crusty bread! (Or make a loaf of Cheesy Garlic Bread for Cheddar Bay Biscuits for dunking).

What we love about this Sausage Tortellini Soup:

• It’s hearty and filling — it really is a meal in one pot!
• It’s big on flavor – thanks to Italian sausage.
• It’s a well-rounded meal — with carbs, protein and veggies all in one pot.
• It’s made in one pot, which means less to scrub!

You can even make a big batch and stick some in the freezer — just leave out the tortellini until you’re serving it.

Ingredients Needed:

• Italian sausage: you can use mild or spicy sausage here depending on your tastes! Italian turkey sausage also works well.
• Carrots, onion, celery: a classic mirepoix which is the base for many soup recipes. I don’t recommend substituting any of these ingredients unless you have to!
• Italian seasoning, garlic, salt: I kept my seasonings simple because the sausage adds so much flavor! Feel free to add or experiment as you like.
• Chicken broth: I always start with low sodium chicken broth and add salt as needed. If you start with salted broth, you may not need to add as much salt.
• Diced tomatoes and tomato sauce: Diced tomatoes add texture but you can swap them for crushed tomatoes if you prefer. Choose any marinara or tomato sauce that you enjoy — it will thicken the soup slightly and add lots of tomato flavor!
• Cheese tortellini: fresh or frozen works just fine here! You could substitute with another cheese-filled pasta if you prefer.

How to make Sausage Tortellini Soup:

This soup is easily made in one pot! Here is a brief overview with step by step photos. Find the complete recipe down in the recipe card.

Start by cooking the Italian sausage to brown it — don’t drain the fat since this will help to cook the veggies!

Add the vegetables and cook until crisp-tender, then stir in the garlic and seasonings to toast.

Add the liquids and bring to a simmer, cooking vegetables until tender.

Stir in tortellini and cook just until al dente.

Tips and Tricks for Making this Sausage Tortellini Soup:

• Hot Italian sausage can be very spicy, so be sure to use mild if you prefer a milder flavor. I didn’t add a lot of extra spices to the soup because the sausage gives so much flavor.
• You can use fresh or frozen tortellini to make this soup. I use fresh, so just take into account the required cook time for the pasta when making your soup. Frozen tortellini may cool down your soup and take longer to come back up to a simmer.
• If you have a leftover Parmesan rind, feel free to throw that in the soup as it simmers for some incredible flavor!
• You can prep this soup ahead by chopping all of your vegetables. You can also cook the soup right through up until the point where you add the pasta, then cool and refrigerate and simply reheat and add the pasta before serving.

How to freeze this soup:

This soup can definitely be frozen! Keep in mind that pasta gets soft after being frozen, so if that’s not your thing then you may want to leave the pasta out until you’re ready to serve.

To freeze, simply cool to room temperature, then place in a large freezer bag or freezer container. I prefer to use freezer bags because they can be frozen flat and thaw out quickly in some lukewarm water.

Variations on this Sausage Tortellini Soup:

• To make this Sausage Tortellini Soup dairy-free, omit the cheese tortellini and substitute regular pasta, and be sure to double check all of your ingredients.
• To make this soup gluten-free, omit the pasta and substitute gluten-free pasta or gluten-free tortellini if available.
• You can certainly add more veggies or swap mine out for the ones your family prefers: peppers, mushrooms, or zucchini would also be great in here!
• To make this soup even leaner, choose Italian turkey sausage instead of regular pork sausage.

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The BEST Sausage Tortellini Soup

This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 443cal

Author Ashley Fehr

Ingredients

• 1 lb Italian sausage mild or spicy (no casings)
• 3 large carrots peeled and diced
• 1 onion finely diced
• 1 rib celery finely chopped
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 3 cups low sodium chicken broth
• 1 798 ml can diced tomatoes (28oz)
• 1 cup tomato sauce
• 250 grams fresh cheese tortellini about 3 cups

US Customary – Metric

Instructions

• Add Italian sausage to a large soup pot and cook over medium-high heat until browned. Drain any excess fat.
• Add carrots, onion and celery. Cook and stir until onion has softened.
• Add Italian seasoning, garlic and salt and cook 1 minute.
• Add broth, tomatoes and tomato sauce and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer for about 15 minutes, until carrots are almost tender.
• Stir in tortellini. Cover and simmer for 5-6 minutes until tender. Serve.

Video

Nutrition

Calories: 443cal | Carbohydrates: 27g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1398mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5310IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 2.9mg

The post The BEST Sausage Tortellini Soup appeared first on The Recipe Rebel.

This One Pot Sausage and Rice dish has a rich and smoky flavor from the fire-roasted tomatoes, onions, bell peppers, garlic, and yummy smoked sausage.

Ready in just over 30 minutes, it’s a hassle-free dinner that is perfect for a busy weeknight dinner for the whole family!

The busy holidays have come and gone, and we’re all exhausted, right?

We’re getting back into the swing of things with school, lessons, and homework, and somehow it seems like we’re doing more than we did last year!

By the end of the day, we are all hungry, and I sometimes just don’t have it in me to cook for hours to prepare a meal for us all.

Well, enter this One Pan Sausage and Rice dish that has comfort food written all over it!

It’s ready in about 30 minutes, and it requires very little effort.

This dish is packed with delicious smoky and savory flavors, and it’s so filling too. We sometimes add bread or Roasted Green Beans on the side, but it is filling enough on its own.

One pot meals are easy to make, have great flavor, and mean fewer dishes to clean up!

If you love this easy One Pot Meal, you’ll love my Italian Sausage Soup, this Lasagna Soup, my Instant Pot Chicken and Rice, and this Chicken Fajita Pasta.

Ingredients Needed:

• Sausages: use any kind of smoked sausages you like, my favorite is pork, but you can use beef, or a mixture of beef, turkey, and pork. You can also swap Italian sausage, but remember that it is not pre-cooked so you’ll want to cook it thoroughly.
• Vegetables: we will use freshly diced onion, green pepper, and red pepper for a fresh and flavorful dish. Feel free to swap these for your favorites!
• 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.
• Seasoning: this dish uses a flavorful mix of seasonings, with freshly minced garlic, kosher salt, freshly ground black pepper, paprika, and oregano.
• Broth: I used a low-sodium chicken broth for this recipe. If you use a regular broth, you may want to add less salt.
• Tomatoes: canned fire-roasted tomatoes will give a rich smoky tomato flavor that works well with
• Rice: I use long grain white rice for this recipe. If you use long grain brown rice, it may need additional cook time but shouldn’t need extra liquid.

How to Make One Pan Sausage and Rice

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

1. Sauté: Sauté the onion, bell peppers, and sliced sausage.
2. Season: Add garlic, salt, oregano, pepper, paprika, and pepper flakes (if using).
3. Add broth and tomatoes. Add the chicken broth and tomatoes and bring to a simmer.
4. Add rice and cook. Stir in rinsed rice, cover, and cook until al dente.

One Pan Sausage and Rice FAQs

Tips and Notes

• Rice. You can use brown rice in this recipe, but it may need longer to cook (an extra 5-10 minutes). You shouldn’t have to adjust the liquid at all. 
• Use fresh vegetables. Pre-chopped veggies tend to get dry and lose their flavor, so using fresh vegetables that you’ve chopped yourself will taste better. Frozen or canned are a great swap for fresh!

One Pot Sausage and Rice Variations

• Meat. Use any type of smoked sausage you like for this dish, whether it’s cajun sausage, normal pork sausage, beef sausage, or mixed meat smoked sausage. You could even try using Italian sausage, ground sausage, or even leftover Baked Chicken Breast in this dish.
• Mix up the veggies. Use seasonal veggies for this one-pot meal. Add mushrooms, zucchini, or green beans to this dish for more nutrients, or any leftover veggies you have in the fridge!
• Turn up the heat. Add some cayenne pepper, or chili powder to the mix while cooking, or add diced jalapenos with your peppers for some extra heat. You could also use canned tomatoes that have green chilis in them.
• Seasoning. Add some cajun seasoning or some of your favorite herbs for a different flavor.
• Tomatoes. Use a different type of canned tomatoes for extra flavor. Diced tomatoes with habaneros or green chilis will add more spice, whereas cans with lime and cilantro will give burst of freshness and citrus to your dish. Add tomato paste for an even richer tomato flavor.
• Fresh herbs. Add some fresh herbs like cilantro or basil when serving.
• Cheese. Serve topped with some cheddar cheese, a Mexican cheese mix, or shredded mozzarella cheese.

Serving Suggestions

This one-pot sausage and rice dish is hearty and filling, but you can make it go further by adding a few side dishes. Add color and nutrients with these Roasted Carrots or these Roasted Vegetables.

Bread is always a great side for the dinner table too. Try this delicious Garlic Bread, or my Garlic & Herb Dinner Rolls, or even these Homemade Breadsticks.

More One Pot Meals 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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One Pan Sausage and Rice

This One Pot Sausage and Rice dish has a rich and smoky flavor from the fire-roasted tomatoes, onions, bell peppers, garlic, and yummy smoked sausage. Ready in just over 30 minutes, it’s a hassle-free dinner that is perfect for a busy weeknight dinner for the whole family!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 480cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 smoked sausages sliced
• 1 onion finely diced
• 1 green pepper finely diced
• 1 red pepper finely diced
• 2 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 pinch red pepper flakes optional
• 2½ cups low sodium chicken broth
• 398 ml canned fire-roasted tomatoes 14 oz
• 1½ cups long grain white rice (I used Jasmine)

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat.
• Add sausages, onion, and peppers and cook until starting to brown, about 4-5 minutes.
• Add garlic, salt, oregano, pepper, paprika, and pepper flakes if using. Cook for 1 minute.
• Rinse the uncooked rice well and drain the water.
• Add chicken broth and tomatoes and bring to a simmer. Stir in rinsed rice, cover, and reduce heat to medium-low.
• Cook, stirring occasionally as the rice cooks until it is al dente, about 12-15 minutes.
• Taste and adjust seasonings to your liking. Serve.

Video

Notes

Storage:

• Store: Store leftovers once they have completely cooled. Put them in an airtight container in the refrigerator for 3-4 days.
• Freeze: Leftover smoked sausage and rice can be frozen for 2-3 months. Simply store it in a freezer-safe container, or in a freezable bag, and pop it in the freezer! To reheat, thaw overnight in the fridge then microwave or warm on the stove with a splash of chicken broth until heated through.

Nutrition

Serving: 420grams | Calories: 480cal | Carbohydrates: 69g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 1137mg | Potassium: 524mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1596IU | Vitamin C: 68mg | Calcium: 88mg | Iron: 3mg

The post One Pan Sausage and Rice appeared first on The Recipe Rebel.

This easy Alphabet Soup is loaded with vegetables and alphabet noodles in a rich and flavorful tomato broth! It’s perfect for easy lunches for a busy week. Easily made vegetarian and dairy-free.

There is something so undeniably nostalgic about Alphabet Soup.

Sometimes it surprises me how easy it is to put a smile on the kids’ faces at dinner time — and how much some fun alphabet noodles really make their day!

It’s almost enough to make them overlook all the veggies I cram into this hearty soup.

With a rich and flavorful tomato broth, onions, celery, loads of frozen vegetables (use the ones you love!) and plenty of pasta, this easy Alphabet soup is sure to be a hit with the whole family.

I love that I can pack in all kinds of nutritious things in a meal that I know the kids will enjoy — almost as much as I love that I can pack up the leftovers in their lunches through the week!

This homemade soup is easy enough that you can leave that canned soup on the grocery store shelf 😉 (it’s healthier, too!).

Ingredients Needed:

• Oil: any cooking oil will work just fine here — I usually choose olive oil or canola oil.
• Onion and celery: sautéing the onion and celery give our soup a rich flavor base.
• Tomato paste: tomato paste adds a rich tomato flavor to our broth and thickens it slightly.
• Garlic and seasonings: a combination of fresh garlic, Italian seasoning, thyme, oregano, basil, salt, pepper and bay leaf gives our soup loads of flavor. Feel free to customize these seasonings to your tastes.
• Diced tomatoes: diced tomatoes add texture and a bit of sweetness. If you prefer not to have any chunks, you can use crushed tomatoes or tomato sauce instead.
• Frozen vegetables: use any combination you enjoy! I used peas, carrots, corn and green beans.
• Vegetable broth: vegetable broth makes these soup vegetarian, but you can use chicken broth as well. If you are using low sodium broth, you may want to increase the added salt before serving.
• Alphabet pasta: the star of this show! Alphabet noodles are a must if you ask me but can easily be replaced with any small pasta.

How to make easy Alphabet Soup:

Here’s a quick overview so you can see what it looks like at different stages! See the full step-by-step recipe down in the pink recipe card.

1. Saute onion and celery until softened and beginning to brown slightly.
2. Add in tomato paste and seasonings — adding them before the wet ingredients toasts them to bring out their flavor!
3. Add tomatoes, broth, vegetables and pasta and cook just until the pasta is al dente.
4. Taste and serve! Feel free to adjust any seasonings to your tastes.

Alphabet Soup FAQs:

All you need to know about making this simple alphabet soup recipe!

Variations on this soup recipe:

This homemade Alphabet Soup recipe is easy to make your own! Here are a few ideas to get you starteed:

• Swap the veggies: use your favorites instead of the ones listed here. If you don’t want to use frozen vegetables, you can add 1.5-2 cups of fresh, chopped veggies and saute them with the onion and celery. Keep in mind they will take a little longer to cook.
• Add protein: add a can of beans for a vegan protein, or add in some leftover Crockpot Shredded Chicken, Homemade Meatballs, cooked ground beef, or some leftover rotisserie chicken.
• Add some spice: add a ¼ teaspoon of cayenne pepper or some red pepper flakes to the soup while it simmers.
• Make it creamy: stir in some cream before serving (my kids love doing this because it helps cool off their soup!) or stir in a bit of cream cheese during the cooking process for thickness and a creamy flavor.

More family-friendly soup recipes you’ll love!

• This Lasagna Soup is one of those soups that doesn’t really feel like soup — it’s thick and hearty, like a big bowl of extra saucy lasagna.
• This Ham and Potato Soup is rich and creamy and always a hit with the family!
• Tomato Tortellini Soup is loaded with cheese tortellini and perfect for dunking a grilled cheese sandwich!

Dinner

Chicken Rice Soup (Stove Top or Slow Cooker)

Chicken

Chicken Gnocchi Soup

Dinner

20 Minute Creamy Tomato Soup

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Easy Alphabet Soup recipe

This easy Alphabet Soup is loaded with vegetables and alphabet noodles in a rich and flavorful tomato broth! It's perfect for easy lunches for a busy week. Easily made vegetarian and dairy-free.

Course Main Course, Soup

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 201cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 yellow onion diced
• 2 ribs celery diced
• 3 garlic cloves minced
• 2 tablepsoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 14 ounce can diced tomatoes (398 ml)
• 1½ cups frozen mixed vegetables (carrots, corn, peas, green beans) about 10 ounces or 280 grams
• 6 cups low sodium vegetable broth (or chicken broth)
• 1 cup alphabet pasta (dry)
• 1 bay leaf
• Fresh parsley for serving
• Grated parmesan cheese for serving

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add onion and celery and sauté for 5 minutes, until softened and beginning to brown.
• Add in garlic, tomato paste, Italian seasoning, thyme, oregano, basil, salt and pepper and stir well. Cook for 2 minutes.
• Pour in the tomatoes, frozen vegetables, vegetable broth, pasta and bay leaf. Bring to a boil, then reduce to low and simmer for 8-10 minutes, until pasta is al dente.
• Remove bay leaf before serving. Serve hot with parsley and grated parmesan cheese.

Notes

Ingredients and Substitutions:

Vegetables: feel free to swap the vegetables for others that you prefer, or add in those you have in the fridge that you need to use up! This recipe is easily customizable. If using fresh vegetables, saute them with the onion and celery before continuing with the recipe.

Broth: you can use chicken broth instead of vegetable broth if you are not worried about making the recipe vegetarian. 

Pasta: any pasta shape will work here but I recommend something quite small so that you can get a bite of everything on one spoon!

Storage: 

Refrigerator: If you know you’re going to be storing this recipe for some time, I recommend cooking the pasta separately as mentioned in the FAQs.
This way you can add pasta to each serving as you eat it — which is great if you prefer al dente pasta. If you don’t mind softer pasta, you can cook this soup and refrigerate for up to 5 days.

Freezer: You can cool this soup to room temperature, then store in a freezer-safe container in the freezer for up to 3 months. Keep in mind that the pasta will be softer after freezing. If this bothers you, cook the soup without the pasta and add cooked pasta just before serving.

Nutrition

Calories: 201cal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 316mg | Potassium: 327mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2413IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg

The post Easy Alphabet Soup appeared first on The Recipe Rebel.

This Crockpot Lasagna Soup recipe is full of flavor! It has a tomato base, made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses. It can also be made in the Instant Pot!

January always feels like the longest and the coldest month to me — last year I think we had FIVE extreme cold, no-school days just in January alone!

While I’m hoping for a warmer January this year, I’m definitely prepared for the cold with this easy Lasagna Soup recipe! It’s the perfect comfort food for cold days.

I have one soup hater in my house, much to my dismay. But even my seven-year-old, who normally turns up her nose at any kind of soup, is in love with this hearty, meaty, cheesy soup!

While I love a Traditional Lasagna, this easy recipe is a great way to prepare dinner for the whole family without any fuss.

Serve it with Garlic Bread or Homemade Breadsticks for dunking and a side of greens for a winning weeknight meal!

If you love this slow cooker lasagna soup, try this Slow Cooker Italian Chicken Noodle Soup, this Easy Minestrone Soup, or even this One Pot Rigatoni Pasta Bake!

Ingredients Needed:

There are a few key ingredients in this lasagna soup that make it irresistible.

My selective eaters love the curly lasagna noodles, and with a mild Italian sausage (or sub-ground beef if you prefer less spice), tomatoes, tomato sauce, Italian herbs, and lots of cheese, they always ask for seconds of this dish!

• Sausage: Italian sausage with the casings removed.
• Onion & Garlic: freshly chopped onion and freshly minced garlic is best to add a great depth of savory flavor to this soup.
• Seasonings: a mix of Italian seasoning, kosher salt, and freshly ground black pepper
• Broth: I always use a low-sodium chicken broth to better control the salt content of the dish, you can use a beef broth if you have it to hand instead.
• Tomatoes: we’ll be using canned diced tomatoes as well as some tomato pasta sauce for a rich tomato flavor.
• Pasta: use short pasta or broken lasagna noodles for this soup.
• Spinach: fresh spinach adds a fresh flavor and extra nutrients, use other greens if you prefer.
• Topping: ricotta, shredded mozzarella, parmesan cheese, and fresh herbs like parsley, basil, or oregano.

How to Make Crockpot Lasagna Soup

This delicious recipe is made with simple ingredients and is so easy to make. Full instructions are included in the recipe card below.

1. Cook sausage: Sauté the Italian sausage and onion until browned then add the garlic, Italian seasoning, salt, and pepper.
2. Put in crockpot: Pour into crockpot and add the broth, tomatoes, and pasta sauce.
3. Cover and cook: Once it has cooked for several hours, stir in the pasta and let cook to al dente.
4. Add spinach and serve: Stir in spinach and serve with cheese and fresh parsley as desired.

Crockpot Lasagna Soup FAQs

How to make this Lasagna Soup in the Instant Pot:

Making this Lasagna Soup in the Instant Pot instead of the Crockpot couldn’t be easier! The best part is that you don’t need a separate pan to cook the meat.

1. Cook Italian sausage and onion on saute in the Instant Pot until browned. Stir in the spices and seasonings.
2. Turn Instant Pot off, and add broth. Scrape the bottom to remove any browned bits and stir them in.
3. Add tomatoes, tomato sauce, spinach, and noodles.
4. Put the lid on, turn the valve to sealing, and pressure cook on high for 3 minutes.
5. Let the pressure release naturally for 5 minutes, then open and serve!

Tips and Notes

• Swap the meat. Italian sausage (mild or spicy), lean ground beef, or even ground turkey or chicken would work well here, and you can choose any of them depending on your tastes and your lifestyle. I prefer Italian sausage because of the extra flavor it adds!
• Choose your pasta. White or whole-grain lasagna noodles will work just as well in this Lasagna Soup — just keep in mind that whole-grain pasta will take longer to cook and may absorb additional liquid.
• Plan ahead. The incredible flavor in this soup comes from adequate time simmering away, so this is one crockpot soup recipe that can be left cooking all day, and all you have to do when you come home is stir in the noodles and wait until they are tender.

Crockpot Lasagna Soup Variations

• Gluten-Free. Substitute the pasta for gluten-free pasta or lasagna noodles: you will want to cook these in a separate pot of boiling water and stir them in at the end as they tend to disintegrate more quickly.
• Dairy-Free. Use dairy-free or vegan cheese (or omit it altogether).
• Veggies. Use vegetable broth, omit the meat, and add in extra vegetables like sliced zucchini, mushrooms, and bell peppers for a vegetarian lasagna soup.
• Spice it up. Bump up the spice by adding a pinch of cayenne or red pepper flakes, or by choosing spicy Italian sausage
• Low fat. Lower the fat by choosing Italian turkey sausage or another low-fat option.
• Fresh herbs. If you don’t have fresh spinach, simply use some fresh basil instead, or toss in a handful of frozen spinach at the end that has been thawed and squeezed dry.

Serving Suggestions

I always serve bread with soups, but there are so many to choose from! Try this amazing Garlic Bread, these Homemade Breadsticks, my super easy No Knead Artisan Bread or these Whole Wheat Rolls.

Add some more nutrients to your meal with some veggies like these quick and easy Air Fryer Green Beans, these Roasted Carrots, Air Fryer Broccoli, or a mix of Roast Vegetables.

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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Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 servings

Calories 674cal

Author Ashley Fehr

Ingredients

• 1 lb mild Italian sausage casings removed
• 1 medium onion finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 398 ml canned diced tomatoes Italian style (14oz)
• 1 ½ cups jarred tomato pasta sauce
• 2 cups short pasta or 8 broken lasagna noodles of about 160 grams
• 1½ cups fresh spinach* or sub ⅓ cup frozen, thawed and squeezed dry
• ricotta shredded mozzarella, parmesan cheese, and fresh parsley for serving

US Customary – Metric

Instructions

• In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
• Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
• Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked — this is just so it heats through and the flavors come together).
• Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
• Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.

Video

Notes

• Spinach: Fresh spinach wilts quickly, so we add it at the end. If you’re using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.

Storage:

• Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.

Nutrition

Serving: 469grams | Calories: 674cal | Carbohydrates: 55g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1766mg | Potassium: 1140mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1581IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 5mg

The post Crockpot Lasagna Soup (quick & easy!) appeared first on The Recipe Rebel.

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 Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat.

Top it off with homemade or store-bought tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Ingredients Needed:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt.
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on.
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla trips

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

1. Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
2. Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.
3. Remove chicken and shred or chop. Stir it back in.
4. Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

Chicken Tortilla Soup FAQs

Tips and Notes

• Use low sodium ingredients. I recommend using low sodium diced tomatoes and low sodium chicken broth so you don’t end up with salty soup. Just add more to taste before serving!
• Wait on the tortilla strips. The tortilla strips are great because of their crunch. Make sure you add them right before serving so they don’t get soggy!
• To make your own tortilla strips, slice flour or corn tortillas into thin strips. Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden.
• You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.
• To save time, use store-bought rotisserie chicken or already cooked leftover shredded chicken. Just simmer it long enough to warm it!

Variations

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe.
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot.
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

Serving Suggestions

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options.

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More Chicken Soup Recipes You’ll Love

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Chicken Taco Soup

Dinner

Quick Chicken Bacon Rice Soup

Dinner

The BEST White Chicken Chili recipe

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 280cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium red pepper (diced)
• 1 medium onion (diced)
• 1 medium jalapeno (diced)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 400 ml low sodium diced tomatoes (14 oz)
• 3 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• 341 ml canned corn (with juice, about 12 oz)
• 1 cup canned black beans (drained and rinsed)
• sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
• Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
• Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
• Remove chicken breasts and shred.
• Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
• Season to taste and serve.

Nutrition

Calories: 280cal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1226mg | Potassium: 884mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 3mg

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