This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. pepper flakes, garlic, salt, Italian seasoning and spinach. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

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

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

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

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

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

Why we love it:

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

Marry Me Chicken Ingredients:

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

How to make Marry Me Chicken:

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

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

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

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

Variations and Substitutions

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

How to Store Marry Me Chicken

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

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

Can I freeze Marry Me Chicken?

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

How can I thicken the sauce?

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

What to serve with Marry Me Chicken:

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

More chicken dinner recipes!

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

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Marry Me Chicken recipe

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

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 430cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

Ingredients and Substitutions:

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

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

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

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

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

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

Nutrition

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

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

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 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.

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

The post White Bean Soup with Bacon appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

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

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

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

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

Ingredients Needed:

Homemade Meatballs

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

Meatball Soup

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

How to Make Italian Meatball Soup

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

Meatballs

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

Meatball Soup

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

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

Italian Meatball Soup FAQs

Tips and Notes

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

Italian Meatball Soup Variations

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

Serving Suggestions

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

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

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

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

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

Meatball Soup

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

US Customary – Metric

Instructions

Meatballs

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

Meatball Soup

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

Video

Notes

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

Ingredients and Substitutions:

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

Prep ahead: 

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

Storage

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

 

Nutrition

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

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

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it’s the perfect way to feed the whole family during the busy holidays!

This homemade Turkey Soup recipe is the perfect answer to what feels like a mountain of leftover turkey meat after Thanksgiving!

It’s quick, easy, and perfect for the chilly time of year during the holidays.

This turkey soup recipe includes a variety of vegetables, making it as healthy as it is delicious.

It’s a broth-based soup, thickened with a roux for a filling and satisfying meal.

So if you roasted up a Dry Brine Turkey or took the easy way and cooked up this Crockpot Turkey, this is one of the best ways to use up those leftovers!

​If you need some other ways of using up leftover turkey, try my Creamy Turkey Shepherd’s Pie, One Pot Turkey Tetrazzini Recipe, Turkey Pot Pie, or this Baked Tortellini with Turkey and Vegetables!

Ingredients Needed:

• Oil: I like using canola oil, but olive oil or another kind of neutral-flavored oil will also work to sauté the vegetables.
• Vegetables: I use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, paprika, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: make my homemade turkey stock for the best flavor (this is a great way to use that carcass!). You can use chicken stock, chicken broth, or vegetable broth instead if you prefer.
• Potatoes: Yukon gold potatoes are my favorite for this soup, but Russet potatoes and Red potatoes would work well too.
• Turkey: any kind of cooked turkey will work well, but this is the perfect recipe for using up all your leftover turkey from your Thanksgiving dinner! If you don’t have leftover turkey, you can easily use leftover Shredded Chicken instead.
• Salted Butter: melted salted butter will be the base of your roux for a sauce to thicken the soup. Salted butter will enhance the flavor of the soup better than unsalted butter.
• Flour: use all-purpose flour to make a roux with melted butter for thickening the soup.
• Milk: any kind of milk will work well here to make your roux into a thick sauce. You can also use cream for a richer flavor.

How to Make Delicious Turkey Soup

This recipe is easy and so hearty! Full instructions are included in the recipe card below.

1. Sauté the vegetables: Sauté the onion, carrots, and celery just until beginning to soften.
2. Add seasonings: Stir in the garlic, salt, parsley, thyme, pepper, and paprika and cook.

3. Add stock: Add the stock and deglaze the pot.
4. Stir in potatoes: Add the potatoes and simmer until the potatoes are tender.

5. Make thickened milk: Make the roux, add the milk and thicken in the microwave (it’s easy to do!)
6. Add turkey and thicken the soup: When the potatoes are tender, stir in the cooked turkey and the thickened milk. Serve.

Turkey Soup FAQs

Turkey Vegetable Soup Variations

• Mix up the seasonings. Feel free to adjust the spices and seasonings according to your liking. Add a bay leaf or some fresh herbs to infuse even more flavor into the dish.
• Use rice instead of potatoes. Swap the potatoes for ½ -¾ cup white rice or a hearty wild rice blend to make a turkey rice soup. If you use instant rice, you only need to add it to the pot for the last 5-10 minutes of cooking. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time, and you may need to add additional liquid.

Serving Suggestions

This leftover Turkey Soup recipe is filling all on its own, but you can add some sides to make it a fuller meal if you like!

We love having homemade bread with all our meals. Try a buttery Brioche Bun, Homemade Crescent Rolls, No Knead Artisan Bread, or these Homemade Breadsticks.

This meal would also work well with Air Fryer Broccoli, Green Beans with Bacon, or some Roasted Green Beans on the side for extra nutrition!

More Easy 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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Leftover Turkey Soup

Easy Leftover Turkey Soup is warm and comforting. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it's the perfect way to feed the whole family during the busy holidays!

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 452cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 2 ribs celery (finely chopped)
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 3 cups homemade turkey stock (you can substitute with chicken broth as well)
• 1 ½ lbs Yukon gold potatoes (cut into 3/4" pieces)
• 2 cups leftover cooked turkey (chopped)

Thickened Milk

• ¼ cup salted 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, pepper and paprika and cook 1 minute.
• Add stock and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 minutes.
• 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, stir in the cooked turkey and the thickened milk. Heat through, adjust seasonings to taste and serve.

Video

Notes

Prep ahead:

This is a great soup to make ahead as it just gets better with time and the potatoes don’t get mushy. You can make ahead and refrigerate up to 4 days, but I do not recommend freezing as the dairy and the potatoes can have a funny texture after freezing.

Ingredients and Substitutions:

Vegetables: carrots, celery and onion form the flavor base for many soup recipes and I don’t recommend leaving them out. You can, however, add lots of vegetables in! Mushrooms, kale, spinach, peppers, green beans, frozen peas or corn — whatever you need to use up.

Homemade Turkey Stock (recipe here): this will have the best flavor and is perfect after a holiday meal. If you do not have homemade stock, you can substitute with homemade chicken stock or chicken broth.

Make it gluten free: using a roux to thicken milk to thicken soup is one of my favorite ways, but you can also mix 2-3 tablespoons of corn starch with milk or cream and stir it into the soup at the end to thicken, making it gluten-free.

Potatoes v. Noodles: you can also make this a turkey noodle soup if you prefer, leaving out the potatoes but adding in 1-1.5 cups of uncooked pasta where you would add the potatoes.

Storage

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This recipe freezes well, so your turkey leftovers can keep on giving all through the holidays! The potatoes may have a slightly different texture after thawing, but the soup will still taste delicious. Store leftover soup once it has completely cooled to room temperature in a freezer-safe container and freeze it for up to a month.

Nutrition

Serving: 513grams | Calories: 452cal | Carbohydrates: 45g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 798mg | Potassium: 1137mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5737IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 3mg

The post Leftover Turkey Soup appeared first on The Recipe Rebel.

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

You’ll also love this Chicken Pot Pie Soup, this Crockpot Chicken Noodle Soup and this Chicken Rice Soup (Stove Top or Slow Cooker)!

Soup is one of my favorite dishes to make, especially on a cool day!

I love that I can load them up with vegetables, protein and grains for a complete one-pot meal (perfect for dunking some Garlic Bread or Homemade Breadsticks!).

This Chicken Dumpling Soup is the ultimate comfort food, and it’s an easy recipe to bring together during the holidays or on a busy weeknight.

This recipe takes soups like my Chicken Wild Rice Soup and Instant Pot Potato Soup recipe to the next level with homemade dumplings! These dumplings are stirred together with just a few ingredients but add a really special touch to this chicken soup.

This Chicken and Dumpling Soup is also perfect for using leftover chicken or turkey!

There’s so much flavor in this dish from the savory vegetable base, rich chicken broth, and aromatic seasonings, it’s a family favorite for sure!

For more comforting chicken soup recipes, check out my Slow Cooker Chicken Gnocchi Soup, Instant Pot Chicken Tortellini Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Chicken Pot Pie Soup!

Ingredients Needed:

• Flour: all-purpose flour or whole wheat flour works well for these dumplings.
• Baking Powder: helps to get perfectly fluffy dumplings.
• Dumpling Seasonings: a combination of salt and Italian seasoning is all you need for the homemade dumplings to add a bit of extra flavor.
• Oil: use a neutral-flavored cooking oil like canola oil, vegetable oil, or olive oil to bind the dumpling ingredients and to sauté the vegetables for the soup.
• Vegetables: use the classic trio of carrots, celery, and onion for the savory soup base, and add in some frozen peas later on for extra color and nutrients.
• Soup Seasonings: use freshly minced garlic, dried parsley, dried thyme, freshly cracked black pepper, and salt to add flavor to the soup. Feel free to mix up the herbs according to your preferences!
• Broth: I always use a low-sodium chicken broth in my recipes, as it allows me to better control the salt content in dishes. If you’re using salted broth, you may want to omit the salt and add to taste before serving.
• Chicken: boneless skinless chicken breasts are the most ideal for this recipe, but boneless skinless chicken thighs will work well, too.
• Potatoes: I love using Yukon gold or red potatoes, but any kind of potato will work well.
• Cream: use full-fat cream to give the soup the best creamy flavor and texture.
• Cornstarch: you can thicken the soup easily and quickly with a cornstarch slurry.

How to Make Chicken and Dumpling Soup

This recipe is easy to make, and it’s quick enough for a weeknight meal. Full instructions are included in the printable recipe card below.

1. Make dumpling batter: Stir together flour, baking powder, salt, and Italian seasoning. Add milk and canola oil and stir just until combined. Cover and set aside.
2. Sauté: Sauté onion, carrots, and celery.

3. Add seasonings: Add garlic, salt, parsley, thyme, and pepper. Stir and cook.
4. Deglaze pot and add broth: Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot.

5. Add chicken and potatoes: Add the chicken and potatoes and cook through.
6. Shred chicken: Remove the chicken and shred it, then add it back to the pot.

7. Make cornstarch mixture: Whisk together the cream and cornstarch.
8. Thicken soup and add peas: Stir the cornstarch mixture into the pot along with the peas.

9. Add dumplings: Using a tablespoon and a spatula, spoon dumpling batter on top of the soup.
10. Cover and cook: Cover and cook until the dumplings are puffed and cooked through. Serve hot.

Chicken Dumpling Soup FAQs

Tips and Notes

• Make the dumplings ahead. Make the dumpling dough, then cover it with plastic wrap, and store it in the refrigerator to use the next day.
• Soup will thicken as it cools. You might want to add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Chicken and Dumplings Soup Variations

• Add more veggies. You can add in pretty much any vegetables you have on hand, but it’s important to add them at the right time. Vegetables that require a longer cooking time, such as parsnips, potatoes, sweet potatoes, and carrots, should be added at the beginning. Those that take less time, like peas, green beans, and sweetcorn, can be added towards the end.
• Add more flavor. Add an extra pop of flavor to the soup with some Worcestershire sauce, Dijon mustard, or a bay leaf. 
• Use different seasonings. Mix up the seasonings in your soup or in the dumplings to suit your preferences. Try swapping the dried herbs for fresh herbs if you have them, or increasing the seasonings to your taste.

Serving Suggestions

This Chicken Dumpling Soup is hearty and filling all on its own, but you can add some side dishes to make it go a bit further if you need it to.

Try some bread sides like my No Knead Artisan Bread, Homemade Crescent Rolls, or these Homemade Breadsticks.

If you’re looking for an extra dose of veggies, and don’t want to add any more to the soup, you could serve some on the side as well! Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or Roasted Green Beans. 

More Chicken Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Breads

Easy Bisquick Dumplings

Dinner

Crockpot Chicken Taco Soup

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Chicken Dumpling Soup

This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!

Course Main Course, Soup

Cuisine American

Diet Low Fat

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 379cal

Author Ashley Fehr

Ingredients

Dumplings

• 1 cup all purpose flour (or sub whole wheat)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ cup milk
• 2 tablespoons canola oil

Chicken Soup

• 2 tablespoons canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 medium onion (finely chopped)
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 ½ lbs Yukon gold or red potatoes washed and cut into 1/2″ pieces
• ¾ cup frozen peas
• ½ cup cream
• 1 tablespoon corn starch

US Customary – Metric

Instructions

Dumpling Batter:

• In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
• Add milk and canola oil and stir just until combined. Cover and set aside.

Chicken Soup:

• Add oil to a large soup pot or dutch oven and heat over medium-high heat.
• Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.
• Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid.
• Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.
• Remove chicken and shred. Add chicken back into the pot.
• Whisk together the cream and corn starch and stir into the pot along with the peas.
• Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

• Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
• Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
• Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
• Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
•  

Storage

• Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It’s best to store the dumplings seperately, so they don’t get too soggy. Let it cool completely to room temperature before putting it in the fridge.
• Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.

Nutrition

Serving: 459grams | Calories: 379cal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 715mg | Potassium: 1026mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3624IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 3mg

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

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that’s perfect with some crusty bread for dunking!

Enjoy this recipe? You might also like this Sausage Orzo Soup. this Sausage Tortellini Soup, or this Italian Wedding Soup!

This post is sponsored by Canadian Beans and I was compensated for my time spent creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

It’s soup season, and if you’ve been around here before, you know that it’s one I look forward to!

This Tuscan White Bean Soup is just one more way we’re enjoying soup this fall.

It ticks all of my boxes for a great family dinner!

• it’s hearty and filling — on a cool day, we are always looking for comfort food to keep us going!
• It’s loaded with protein and fibre — thanks to Canadian beans and Italian sausage, we’ve got energy for the day and a well-balanced meal.
• It’s a great clean-out-the-fridge meal — we can add in different vegetables that need to be used up, or swap the sausage for cooked Shredded Chicken if we’ve got it!
• We can make it ahead — fall is the time of year where life gets back into full swing here, including after school activities and sports! We love meals that we can prep when we have time and enjoy later after a busy day.

I love using Canadian beans in this White Bean Soup because they are economical and provide great bang-for-your-buck nutrition-wise. Our kids love them and I know they’re getting everything they need for a busy week! (Check out this Pasta Fagioli next!)

Canned beans are one of our pantry staples and one of my favorite ways to make meals go a little further. Plus, they easily take on so many different flavors!

We love serving this soup with some of my Mom’s Homemade Buns or these Homemade Breadsticks for dunking!

Ingredients Needed:

• Italian sausage: you can use mild or spicy sausage according to your tastes. You can also opt for turkey or chicken sausage for a leaner option, or omit the sausage for a meatless meal.
• Carrots, celery and onion: a mirepoix forms the flavor base for many soups, this white bean soup included! They add flavor and loads of nutrients!
• Tomato paste: the tomato paste adds a hint of tomato flavor along with acidity. We sauté it first to liven up the flavor even more.
• Herbs and seasonings: I use a variety of dried herbs here because they are readily available. Feel free to customize the herbs and spices to your tastes!
• Broth: I use low sodium chicken broth for many of my soups as I prefer to add salt as needed to my tastes. If you are using a salted broth, you may want to omit the added salt and add to taste at the end. You can also opt for vegetable broth instead.
• White beans: I use canned (drained and rinsed) white kidney beans here. Any kind of canned beans will work! They add protein, fibre, and texture. (Got extra beans? Try this White Bean Soup with Bacon next!)
• Cream: a little heavy cream goes a long way. It balances out all the flavors and adds a bit of creaminess. I do not recommend low fat milk as it can curdle, but you could also use evaporated milk.
• Parmesan: adds salty, punchy flavor! You can omit or choose another hard shredded cheese if you prefer.
• Kale: kale adds freshness and rounds out this nutrient-loaded soup. You can swap for spinach, which offers many of the same benefits.

How to Make Tuscan White Bean Soup:

This recipe is made in one pot and comes together quickly! Here are a few step-by-step photos to get you going. See the full recipe down in the recipe card.

1. Brown the Italian sausage in a large soup pot. Leave the fat to cook the vegetables!
2. Add the vegetables and cook just until crisp tender.

3. Toast the herbs, spices, garlic and tomato paste to bring out the flavors.
4. Add the broth and beans and simmer until vegetables are tender.

5. Stir in the cream, kale and parmesan just before serving.
6. Taste and serve.

Can I make this soup ahead?

Absolutely! This is a great soup for making ahead because there is no pasta or rice which can become mushy after sitting. This soup only gets more flavorful as it sits! You can make this soup up to 4 days before serving it.

Can I freeze this White Bean Soup?

Also yes! I recommend freezing without the kale as it can take on a less desirable texture. You can freeze up to 6 months in an airtight container. To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

How can I thicken this soup recipe?

You can thicken this soup by puréeing some of the beans and vegetables and stirring it back into the soup (before adding the kale and cream), or you can whisk 1-2 tablespoons of corn starch into the cream before stirring it into the soup.

Variations on this soup recipe:

• Lose the heat: If you have kids that don’t enjoy any heat, I recommend omitting the red pepper flakes and choosing mild sausage. If you want to go a step further, you can use regular lean ground pork instead of sausage (though you may want to increase the other seasonings).
• Lost the meat: you can easily make this a vegetarian meal by omitting the sausage and choosing vegetable broth and a vegetarian cheese. Feel free to increase the veg and seasonings to compensate!
• Lose the dairy: you can make this soup dairy-free by omitting the cream and cheese or choosing non-dairy options. I have not tested this recipe with non-dairy options, so I cannot say which will work best.
• Veg it up: feel free to add in even more vegetables if you want to clean out the fridge! Mushrooms, peppers, spinach and potatoes are more great options.

You might also like these cozy soups:

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Tuscan White Bean Soup

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that's perfect with some crusty bread for dunking!

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 6 servings

Calories 530cal

Author Ashley Fehr

Ingredients

• ¾ lb ground Italian sausage (375 grams) mild or spicy
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 3 tablespoons tomato paste
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional — will add spice)
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• 2 cups fresh, chopped kale
• ½ cup heavy cream or evaporated milk
• ¼ cup freshly grated Parmesan
• 1 teaspoon granulated sugar optional

US Customary – Metric

Instructions

• Heat a large dutch oven or soup pot over medium-high heat.
• Add the sausage and cook, stirring often, until light5ly browned.
• Add carrots, celery and onion and cook over medium-high heat until 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 tomato paste, garlic, salt, thyme, oregano, parsley, pepper and red pepper flakes and cook 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck on bits.
• Drain and rinse the beans. Add them to the soup and bring to a simmer. Cover and reduce heat to medium low. Simmer until vegetables are tender.
• Stir in kale, cream and parmesan. Taste and add sugar if needed (it balances out the acidity of the tomato paste) and serve.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: Italian sausage adds a ton of flavor! Feel free to swap for Italian turkey or chicken sausage for a lighter option or omit for a meatless version.
• Tomato paste: I love the flavor tomato paste adds (faintly but not overly tomato-y), but you can skip if you prefer or if you have allergies.
• Chicken broth: I always choose low or no-sodium broth and add salt as needed. Feel free to swap this for vegetable broth if desired.
• Kale: Kale is loaded with nutrition, but if you don’t enjoy it you can easily swap for spinach — just be sure to stir it in before serving.
• Cream or milk: Cream adds a touch of richness without being overpowering. For a lighter option, you can use evaporated milk. If you prefer, you can stir in 1 teaspoon of corn starch with the milk for a thicker soup. 

 

Make it vegetarian: to make this soup vegetarian, skip the sausage and saute the veggies in oil. Choose vegetable broth over chicken broth and choose a vegetarian cheese (or omit).

Make it dairy-free: You can omit the cream and cheese or add in non-dairy options. 

Nutrition

Serving: 408grams | Calories: 530cal | Carbohydrates: 44g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1050mg | Potassium: 1229mg | Fiber: 12g | Sugar: 6g | Vitamin A: 7874IU | Vitamin C: 30mg | Calcium: 208mg | Iron: 5mg

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