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

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

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

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

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

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

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

Why we love this Chicken Pot Pie Soup:

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

Chicken Pot Pie Soup Ingredients Needed:

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

How to make Chicken Pot Pie Soup

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

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

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

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

Variations and Substitutions

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

How to Store Chicken Pot Pie Soup

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

Can I freeze chicken pot pie soup?

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

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

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

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

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

Can I make it in the Crockpot?

Absolutely!

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

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

Serving Suggestions:

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

Here are just a few delicious options:

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

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Chicken Pot Pie Soup

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

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

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

Roux:

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

US Customary – Metric

Instructions

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

Video

Nutrition

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

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

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

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

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

Everyone loves Olive Garden, right?

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

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

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

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

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

What is Gnocchi?

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

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

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

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

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

Chicken Gnocchi Soup Ingredients:

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

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

How to make Chicken Gnocchi Soup:

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

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

How to make Crockpot Chicken and Gnocchi Soup:

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

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

Chicken Gnocchi Soup storage:

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

In the refrigerator:

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

In the freezer:

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

Freeze up to 3 months.

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

Serving Suggestions:

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

More hearty soup recipes you’ll love!

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

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Chicken Gnocchi Soup

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

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

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

Instructions

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

Video

Notes

Ingredients and Substitutions:

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

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

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

Nutrition

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

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

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

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

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

That’s right.

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

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

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

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

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

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

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

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

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

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

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

Easy Lasagna Ingredients:

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

How to make Lasagna:

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

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

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

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

Variations on this Easy Lasagna Recipe:

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

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

What’s the correct layering for lasagna?

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

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

Make ahead Lasagna method:

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

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

How to freeze lasagna:

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

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

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

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

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

What to serve with this Easy Lasagna Recipe:

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

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

More baked pasta recipes you’ll love!

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

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Easy Lasagna

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

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Nutrition

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

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Smothered Pork Chops

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

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

Smothered Pork Chops FAQs

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

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

Why are my Smothered Pork Chops tough?

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

How to store leftover Smothered Pork Chops:

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

Tips and Notes for Pan Fried Pork Chops

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

Serving Suggestions

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

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

More Pork Chop Recipes to Try

Dinner

Baked Pork Chops

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Air Fryer Pork Chops

Dinner

Glazed Crock Pot Pork Chops

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Juicy Smothered Pork Chops Recipe

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

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 375cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Notes

Ingredients and Substitutions:

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

 

Nutrition

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

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

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

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

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

How do I know when mini meatloaves are done cooking?

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

What can I do with leftover meatloaf?

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

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

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

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

How to Freeze Sheet Pan Mini Meatloaves

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

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

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

How to Store Mini Meatloaves

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

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

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

Variations to Try

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

Serving Suggestions

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

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Sheet Pan Mini Meatloaf and Roasted Potatoes

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

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

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

Meatloaf Glaze

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

US Customary – Metric

Instructions

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

Video

Notes

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

Ingredients and Substitutions:

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

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

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

Nutrition

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

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

This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, Ham and Potato Soup, and my Chicken Wild Rice Soup. 

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

Why we love this Slow Cooker Zuppa Toscana Soup:

• The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
• It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
• Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

• Sausage: use mild or spicy Italian sausage meat without the casings.
• Onion & Garlic: use freshly chopped onion and freshly minced garlic.
• Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
• Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
• Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
• Red Pepper Flakes: a simple way to add some extra spice to this dish. 
• Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
• Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
• Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

1. Saute: Brown the sausage and onion in a pan.
2. Add garlic: Add garlic to the pan and stir.

3. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
4. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

Tips and Notes

• Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
• Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.

Crock pot Zuppa Toscana Soup Variations

• Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
• Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
• Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
• Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
• Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
• Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread. 

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots. 

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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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 579cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes about 4 medium, peeled and diced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes optional, for extra spice
• ¾ cup cream (10-30% will work fine)
• 2 cups chopped kale
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
• Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
• Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
• Once potatoes are tender, stir in kale, cream, and Parmesan.
• Taste and adjust seasonings as desired.

Video

Notes

Storage

Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.

Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

The post Crockpot Zuppa Toscana appeared first on The Recipe Rebel.

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Nacho Potato Soup Recipe

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

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

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

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

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

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

Serving Suggestions

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

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

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

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

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

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

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

Storage

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

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

Nutrition

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

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

This Rigatoni Pasta Bake is an easy weeknight dinner that’ll make everyone at the table happy! Tender rigatoni is tossed in a flavorful meat sauce and gets baked to perfection beneath a blanket of both parmesan and mozzarella cheeses. Make ahead and freezer friendly!

Enjoy more of the best baked pasta dinner recipes like Baked Mostaccioli Pasta, Baked Gnocchi with Sausage and Cheesy Baked Spaghetti.

This rigatoni pasta bake is great for those nights when you’re seriously hungry and need to feed a small army! Tender bites of rigatoni pasta are served with a seasoned meat sauce that’ll make your mouth water all under a generous coating of cheesy goodness.

This make-ahead, freezer-friendly baked rigatoni recipe is sure to be a regular in your menu rotation! It’s easy-peasy to toss together and always hits the spot.

Why we love this pasta bake recipe:

• Filling: With plenty of pasta and ground beef, this dinner is sure to fill you up after just one serving. However, it’s so good you may just go back for seconds anyways!
• Freezer-Friendly: This is an excellent dinner to make ahead of time and freeze for later! Scroll down for more info on the simple freezing process.
• So Easy: This is a huge win in my home, especially on those crazy busy weeknights! This baked rigatoni recipe takes just about 15 minutes to prepare before you toss it in the oven.
• Inexpensive: This recipe is loaded with budget-friendly ingredients that’ll give you a great family dinner without breaking the bank.

Ingredients Needed for Rigatoni Pasta Bake

• Beef: I like to use lean ground beef in this recipe. It has plenty of flavor, and less fat than ground chuck.
• Onion: You can use any kind of onion—red, white, yellow, or sweet. Dice it into small pieces.
• Italian Seasoning: An Italian seasoning blend gives a savory herbal flavor to this bake. Feel free to substitute whatever herbs and seasonings you like, though. Basil, oregano, parsley, etc.
• Garlic: Freshly minced garlic gives the brightest flavor, but you could substitute garlic powder as well.
• Salt and Pepper: A little goes a long way!
• Marinara Sauce: You’ll need a couple of large jars of your favorite pasta sauce.
• Rigatoni: If you can’t find (or don’t want to use) rigatoni, penne pasta makes a good substitute, and so does ziti.
• Mozzarella Cheese: Shredded mozzarella is my go-to! Provolone is also a good option.
• Parmesan Cheese: Freshly shredded tastes best if you have time to spare.
• Red Pepper Flakes: Add more or less to alter the heat level of the meat sauce.

How to make Rigatoni Pasta Bake

Take a look at how to toss together this easy pasta bake! Keep scrolling to the bottom of this page for more detailed instructions.

• Cook the ground beef and onion together until the meat is browned and the onions have softened. Drain any fat.
• Add the Italian seasoning, garlic, salt and pepper to the meat. Cook for just 1 minute.

• Stir the pasta sauce into the dish. Cook for about 5 minutes, then remove from heat and set aside.
• Cook the rigatoni in boiling salted water until al dente. You don’t want it to be too soft! Reserve ½ cup of pasta water after draining.

• Stir the reserved pasta water into the meat sauce, and then combine the pasta and sauce, stirring well.
• Pour the pasta into a baking dish, cover with foil and bake at 350°F for 20 minutes. Uncover, add cheeses, and bake for another 10 minutes.

Variations and Substitutions

• Dairy Free: To make this pasta bake dairy free, simply swap the cheese for dairy free cheese. Or, leave the cheese out entirely. Be sure to check the rest of your ingredients to make sure they don’t have dairy in them.
• Veggies: Bump up the veggie content of this casserole by adding extra vegetables to the meat sauce as it cooks. Mushrooms, zucchini, peppers, or even shredded carrots go well in here!
• Lighten Up: To lighten the recipe, opt for ground turkey or Italian turkey sausage in place of the ground beef, and use low-fat cheese. Also, be sure to look for pasta sauce with no added sugar and unrecognizable ingredients

How to store Rigatoni Pasta Bake

Place the pasta bake in an airtight container and refrigerate for up to 4 days. To reheat, place the desired portion in an oven-safe dish, add a splash of water or broth, cover and bake at 350°F until heated through.

Can I freeze Rigatoni Pasta Bake?

Yes! Simply cover in plastic wrap and then in a layer of tin foil to prevent freezer burn. Label with the recipe name and the date, and pop it in the freezer.

Thaw and cook: I like to thaw and cook so that it heats through more evenly. Simply place the frozen casserole on the counter to thaw for about 6 hours, or leave in the fridge overnight. Add a splash of water, cover and bake at 350°F until heated through, about 20-25 minutes.

Cook from frozen: place the casserole in the oven at 350°F, covered only with foil. Bake until heated through, about 50-60 minutes. It may take up to 90 minutes, but you’ll need to keep an eye on it to be sure. If your baking dish is not freezer-to-oven safe, then take the casserole out of the freezer early, and leave it out on the counter to thaw for 1-2 hours before baking.

Can I make it ahead of time?

Absolutely! Simply prepare your pasta bake up to the point of baking. Then cover in plastic wrap or foil (or a lid if your baking dish has one that fits tightly). Stick it in the fridge for up to 4 days. When you’re ready to bake, pour ½ cup water over the pasta (trust me on this one!) and bake as per the instructions.

PRO TIP: The reason I pour the water over is that the pasta soaks up moisture as it sits in the refrigerator. Adding water will help the dish bake up moist, and will result in delicious, saucy pasta, not watery pasta as you might think!

Serving suggestions:

Serve this saucy baked pasta recipe with a veggie side to lighten things up a bit! Some of my favorites include Cheesy Baked Asparagus, Air Fryer Broccoli and Roasted Vegetables.

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Rigatoni Pasta Bake

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 440cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion diced
• 1 tablespoon Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ¼-½ teaspoon red chili flakes (according to your tastes)
• ¼ teaspoon black pepper
• 5 cups tomato pasta sauce roughly 2 jars
• 500 grams Rigatoni pasta about 1 lb
• 2 cups shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• fresh parsley to garnish

US Customary – Metric

Instructions

• In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
• Add the Italian seasoning, garlic, salt, red chili flakes and pepper and cook 1 minute.
• Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
• Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
• Reserve ½ cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
• Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
• Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
• **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
• Uncover and sprinkle with mozzarella and Parmesan. Bake an additional 10 minutes (or broil 2-3 minutes), until cheese has started to brown.

Video

Notes

Ingredients and Substitutions:

Ground Beef: feel free to swap the ground beef for ground Italian sausage (mild or spicy according to your tastes), or ground pork, chicken or turkey.

Vegetables: onion provides a great flavor base for our sauce, but this is also a great time to add in other vegetables. Finely chopped or shredded carrots, mushrooms, peppers, zucchini, celery and more are great additions. You can also stir some spinach into the sauce after simmering.

Rigatoni: this recipe works just as well with any cut of pasta! Feel free to use what you have on hand. I often use a whole grain variety. 

Nutrition

Serving: 376grams | Calories: 440cal | Carbohydrates: 57g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 1310mg | Potassium: 899mg | Fiber: 4g | Sugar: 9g | Vitamin A: 865IU | Vitamin C: 12.3mg | Calcium: 196mg | Iron: 4.1mg

More Pasta Recipes

• One Pot Chicken Fajita Pasta
• Creamy Ranch Bowtie Pasta Salad
• Baked Spaghetti

The post Rigatoni Pasta Bake appeared first on The Recipe Rebel.

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

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

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.