The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.
]]>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!
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.
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.
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.
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.
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:
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]]>The post Chicken Gnocchi 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!
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!
Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:
This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.
Absolutely! This is one of my favorite quick dinner hacks.
You can throw chicken breasts or boneless, skinless chicken thighs straight into this soup from the freezer.
Simmer about 15 minutes and check the internal temperature with a meat thermometer (165 degrees F is what we’re looking for!). Continue cooking if need be, then remove and shred as the recipe calls for.
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!
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.
Got leftover Shredded Chicken? You can simply stir it in and leave out the chicken breasts in this recipe. You’ll want about 2 cups of shredded chicken.
Want to make a big batch of shredded chicken for easy dinners like this? Try my Instant Pot Shredded Chicken or my Crockpot Shredded Chicken!
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.
You can store this soup in the refrigerator up to 4 days in an airtight container.
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.
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!).
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]]>The post Pasta Fagioli (Pasta Fazool) 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.
Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.
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.
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.
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!).
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:
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]]>The post Easy Taco Soup recipe appeared first on The Recipe Rebel.
]]>Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!
Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.
Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.
It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!
Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.
Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.
Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.
Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.
Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!
You sure can.
When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:
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]]>The post Easy Bisquick Dumplings appeared first on The Recipe Rebel.
]]>These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.
Love dumplings? Try these Crockpot Chicken and Dumplings or this Chicken Dumpling Soup recipe!
Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!
Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.
But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.
If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!
This dumplings recipe requires just three ingredients:
Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.
If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!
I’ve added lots of other flavorful mix ins down below!
Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!
Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make!
One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.
Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.
Here are a few of our favorite ways:
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]]>The post Crockpot Zuppa Toscana 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!
Zuppa Toscana is meant to be a creamy broth but if you prefer it thicker, you can mash some of the potatoes or add a cornstarch slurry to it. Mash potatoes with a potato masher, or blend the soup a bit with an immersion blender.
For the slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of cold water. Once the mixture is smooth, whisk small amounts into the soup until thickened to your liking.
Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop until piping hot.
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 in the fridge overnight and warm on the stove or in the microwave.
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.
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]]>The post Crockpot Chicken Taco Soup appeared first on The Recipe Rebel.
]]>Crockpot Chicken Taco Soup is a comforting soup that’s easy to make with just six bold ingredients! With tender chicken, beans and corn in a flavorful broth, this slow cooker soup is sure to be a hit!
Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup.
This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup.
Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds.
It also helps that my family never gets tired of this chicken taco soup!
Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.
Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days.
The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.
Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer!
When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.
When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever.
We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal!
Comment below and let me know how you like to top off your taco soup!
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]]>The post Ramen Noodle Soup appeared first on The Recipe Rebel.
]]>For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!
This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!
Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.
It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!
The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.
This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.
For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.
Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.
You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.
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]]>The post Lemon Chicken Orzo Soup 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!
This recipe is easy to make and is ready in just 40 minutes. Full instructions are included in the recipe card below.
Orzo pasta is a small, rice-shaped pasta. It can be cooked either like pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmering in liquid until it’s fully absorbed). Any kind of small pasta can be used in this recipe for a similar result.
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.
Keep in mind that the pasta will soften as it sits, so if you prefer your pasta al dente you may want to cook it separately and add just before serving.
Lemon Chicken Orzo Soup freezes 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.
Once again, you may wish to cook and add the pasta separately, depending on your tastes.
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.
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]]>The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.
]]>Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!
This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed.
Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!
With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.
Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.
With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!
This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!
For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!
This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.
Absolutely! Using an instant pot can reduce the cooking time. After sautéing the vegetables, add the rest of the ingredients (except for the roux and cheese). Pressure cook for about 3 minutes, release the pressure, then stir in the roux and cheese until creamy and well combined.
The spice level largely depends on the amount and type of chili powder you use. If you prefer a milder soup, use mild chili powder or reduce the amount in the recipe. Alternatively, use hot chili powder or a dash of hot pepper sauce to make it even spicier.
This soup is not only delicious but also nutritious, offering dietary fiber, essential vitamins from vegetables, and protein from the broth and cheese. You can check out the detailed nutrition information in the recipe card below.
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.
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.
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!
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