Easy Stovetop Chicken and Rice

Chicken and Rice is a deliciously simple comforting dish made in just one pot on the stovetop!

In this recipe, a very simple blend of chicken, mushrooms, rice, and peas simmer to make a quick cozy meal without being overly heavy.

mixing Chicken and Rice in a pot

Ingredients

This is a light simple stovetop version of a chicken rice casserole with a handful of veggies.

CHICKEN Chicken breasts or thighs work well in this dish. If you have leftover chicken, it can be added in the last few minutes of cooking so it doesn’t overcook.

VEGETABLES  Thick slices of mushrooms & green peas are a great combination! If you’ve got other veggies like broccoli or asparagus, they work in this recipe too!

RICE Basmati rice is fragrant and cooks perfectly in this recipe. You can use your favorite type of rice but depending on the variety, cook time may need to be adjusted.

ingredients in bowls to make Chicken and Rice

How to Make Chicken and Rice

Making this recipe is super easy, it comes together in just a few steps:

  1. Cook mushrooms and set aside.
  2. Soften onions, add chicken & brown. Add wine and reduce.

process of adding ingredients to pot to make Chicken and Rice

  1. Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
  2. Remove from the heat, discard bay leaf. Stir in butter, peas and cream.

Top with Parm & serve immediately.

cooked Chicken and Rice in the pot

 

Rice Favorites

Did you make this Chicken & Rice? Be sure to leave a rating and a comment below! 

Chicken and Rice in bowls

Easy Chicken and Rice

This Chicken & Rice dish is super flavorful & budget-friendly, it’s the perfect weekday meal!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 462
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced and divided
  • 1 small onion diced
  • 1 pound chicken breasts or thighs, diced
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme leaves
  • salt and pepper to taste
  • 3 cloves garlic minced
  • ¼ cup white wine optional
  • 2 ½ cups chicken broth not low sodium
  • 1 cup basmati rice uncooked
  • 1 bay leaf
  • 1 cup peas
  • 2 tablespoons butter
  • 2 tablespoons parmesan cheese for garnish, optional
  • 2/3 cup light cream

Instructions

  • Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
  • Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
  • Add wine and cook 3-5 minutes or until wine is reduced to half.
  • Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
  • Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
  • Top with Parmesan cheese if using.

Nutrition

Serving: 1.5cups | Calories: 462 | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 768mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 2mg
Chicken and Rice in a pot with a spoon and a title
Chicken and Rice in a pot with writing
Chicken and Rice in a white bowl with a title
Chicken and Rice in the pot and plated with a title

Originally posted at Spend with Pennies

Potato Broccoli Soup (quick recipe)

Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!

We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.

bowls of Potato Broccoli Soup with a spoon inside

Why We Love this Soup

  • It uses simple ingredients that I usually have on hand.
  • Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
  • Potatoes add to the creamy texture without adding a lot of extra fat.
  • This is a meatless main but great with added leftovers like shrimp or chicken.
  • It keeps for about 5 days in the fridge and reheats well for lunches.

Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!

ingredients to make Potato Broccoli Soup

Ingredients and Variations

BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!

POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.

CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.

top view of ingredients in the pot to make Potato Broccoli Soup before adding broccoli and blending

How to Make Potato Broccoli Soup

  1. Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
  2. Remove 1 cup of broccoli & potatoes; set aside.

process of blending potato and broccoli together in the pot

  1. Using an immersion blender, blend remaining soup in the pot until smooth.
  2. Return everything to pot, stir in both cheeses until melted.

adding final ingredients to pot to make Potato Broccoli Soup

PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.

Crock Pot:

  1. Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
  2. Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
  3. Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
  4. Garnish with extra cheese before serving.

Instant Pot:

  1. Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
  2. Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
  3. Stir in both the cheeses until melted & the soup is creamy.
  4. Garnish with extra cheese before serving.

Leftovers

  • Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
  • Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
  • Potato broccoli soup will keep in the freezer up to 6 months.

pot full of Potato Broccoli Soup with a laddle taking a scoop

More Creamy Soups

Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below! 

close up of bowl of Potato Broccoli Soup with a spoon

Potato Broccoli Soup

This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 306
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 rib celery diced
  • 16 ounces baking potatoes peeled and diced, about 2 medium potatoes
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • salt & pepper to taste
  • ½ cup heavy cream
  • cup sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese fresh

Instructions

  • Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes.
  • Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Add broccoli and cook until softened, about 5-6 minutes.
  • Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
  • Using a hand blender, blend remaining soup in the pot until smooth. Simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
  • Garnish with additional cheese if desired.

Nutrition

Serving: 1.25cup | Calories: 306 | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 817mg | Potassium: 916mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 81mg | Calcium: 183mg | Iron: 2mg
Potato Broccoli Soup in a white bowl with a spoon and writing
pot of Potato Broccoli Soup with a title
Potato Broccoli Soup in a bowl with a spoon and title
Potato Broccoli Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Sausage Tortellini Soup (30 Minute Meal)

Soup is the perfect belly-warming meal in a bowl and this sausage tortellini soup is both quick and delicious.

It’s a one-pot soup packed with Italian sausage, cheese tortellini, and a handful of veggies. It comes together in no time and satisfies even the heartiest of appetites!

Sausage Tortellini Soup in bowls

A Hearty Favorite

  • This soup is ready in just over 30 minutes start to finish.
  • We love the robust flavor of Italian sausage but you can swap it out for your favorite ground meat.
  • This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale.
  • Just one pot means less mess, less dishes.

ingredients for Sausage Tortellini Soup on a marble board

Ingredients

MEAT Ground Italian sausage is used in this recipe. If you use other ground meats, you’ll want to boost the seasonings a bit! Fennel is the spice that gives Italian sausage it’s flavor so add a little if you have it.

BROTH I prefer a low sodium beef broth in this recipe but any kind will work.

VEGGIES Onion adds flavor. The canned tomatoes add great texture and flavor the broth and zucchini adds freshness.

TORTELLINI Because of the Italian sausage makes this soup meaty, we prefer cheese tortellini in this recipe but feel free to use your favorite. Mini ravioli works too.

Pro Tip: Adding a little bit of cornstarch to the broth doesn’t thicken it but it does add a silky feel!

How to Make Sausage Tortellini Soup

You’ll love how easy it is to make this tasty Italian-style soup!

  1. Cook sausage & onion. Drain fat, if needed.
  2. Add broth, tomatoes, & seasonings; simmer to blend flavors.

sausage & tomatoes in a pot for Sausage Tortellini Soup

  1. Add tortellini & zucchini and simmer until tender.
  2. Season with salt & pepper to taste and serve.

ingredients for Sausage Tortellini Soup in a pot

Kitchen Tips

  • To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
  • Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
  • Add the juices from the canned tomatoes.
  • Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Sausage Tortellini Soup in a pot with a ladle

Make Ahead & Leftovers

  • Pasta doesn’t keep well in soups, it can get mushy. If you plan for leftovers, cook the tortellini separately.
  • Keep tortellini soup covered in the refrigerator and it will last about 4 days.
  • Double the base of this soup (without tortellini) and freeze half for another day. Add any fresh pasta once thawed.
  • Freeze portions of soup in zippered bags or muffin tins without pasta. Add tortellini or pasta once thawed

Sausage Tortellini Soup in a pot with bread on the side

More Fresh Soups

Did you love this Sausage Tortellini Soup? Be sure to leave a rating and a comment below! 

Sausage Tortellini Soup in bowls

Sausage Tortellini Soup

This hearty soup is loaded with Italian sausage, fresh veggies, and cheese-filled tortellini!
Course Dinner, Lunch, Side Dish, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226
Author Holly Nilsson

Ingredients

  • ½ pound Italian sausage hot or mild
  • 1 medium onion diced
  • 1 cup water
  • 1 ½ teaspoons cornstarch
  • 4 cups low sodium beef broth
  • 14 oz canned diced tomatoes with juices
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 4 oz fresh cheese tortellini about 3 cups uncooked
  • 1 medium zucchini sliced
  • shredded parmesan cheese and parsley for serving

Instructions

  • Cook sausage and onion until no pink remains. Drain fat.
  • Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
  • Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
  • Top with fresh parsley and parmesan cheese for serving.

Notes

Note: If you plan to keep leftovers, cook the tortellini separately and add to each bowl while serving.

This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale. A can of white beans can be added too.

To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.

Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.

Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Nutrition

Serving: 1.33cups | Calories: 226 | Carbohydrates: 14g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 752mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
Sausage Tortellini Soup in a pot with a ladle and ingredients for Sausage Tortellini Soup with a title
Sausage Tortellini Soup in white bowls with writing
Sausage Tortellini Soup in a bowl with text
Sausage Tortellini Soup in a white bowl with a title

Originally posted at Spend with Pennies

Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

laddle full of Creamy Chicken Noodle Soup

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

  • Uses fresh ingredients (you likely have most on hand already).
  • Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
  • Raw chicken works great in this recipe, see the recipe notes for extended cook time.
  • Quick to make in just one pot.

ingredients to make Creamy Chicken Noodle Soup with pasta

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

  1. Sauté veggies until tender (per the recipe below).

cooking vegetables and seasonings in pan to make Creamy Chicken Noodle Soup

  1. Add broth & seasonings and simmer until veggies are tender.
  2. Whisk cream & corn starch and add to the simmering with chicken.

adding ingredients to pot to make Creamy Chicken Noodle Soup

  1. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

bowls of Creamy Chicken Noodle Soup with a pot full beside it

Storing and Reheating

  • Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
  • If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
  • To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

laddle full of Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!
Course Appetizer, Chicken, Lunch, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 336
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces dry pasta such as spaghetti or linguine
  • 1 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 cups cooked chicken chopped
  • parsley for garnish optional

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
  • Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
  • While the soup is simmering, cook pasta al dente according to package directions. Drain well.
  • Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
  • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.
  • To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
  • If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
bowl full of Creamy Chicken Noodle Soup with writing
Creamy Chicken Noodle Soup in the pot with writing
bowls of Creamy Chicken Noodle Soup with a title
Creamy Chicken Noodle Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Savory Pumpkin Chili: Simmer & Enjoy!

Pumpkin Chili is a delicious and hearty take on a homemade chili recipe. This dish has an assortment of beans and veggies simmered in a thick meaty seasoned tomato sauce.

The addition of pumpkin adds a richness to the sauce and lots of great nutrition too!

Pumpkin Chili in a pot with a dollop of sour cream

Why We Love Pumpkin Chili

  • Adding pumpkin purée to chili gives it an earthy, savory flavor that beautifully complements all the other robust ingredients.
  • It’s a great way to use up that extra bit of pumpkin puree you might have on hand.
  • You can use fresh pumpkin puree or canned in this recipe.
  • This dish is packed with protein, fiber, and antioxidants.
  • Set it and forget it in a Crockpot—it’s portable for a potluck, too!

ingredients for Pumpkin Chili on a wooden board

Ingredients

MEAT Our recipe calls for ground beef, but since pumpkin chili is a great entrée for using up leftovers, why not use up that turkey, chicken, or pork?

BEANS Add different beans like canned black beans or kidney beans. Cannellini beans are often referred to as white beans when they are canned. Be sure to drain and rinse them.

VEGGIES Tomatoes and all the traditional chili vegetables are a must, of course. Additionally, this recipe calls for red peppers and pumpkin puree for a tasty and healthy white chili-style twist.

How to Cook Pumpkin Chili

This recipe has just two simple steps, it’s that easy!

  1. Sauté the beef with garlic and veggies (per recipe below) until cooked through.

ingredients for Pumpkin Chili in a pot with raw beef

  1. Stir in the remaining ingredients and simmer until the chili is thick.

For a spicier chili, add extra chile pepper, red pepper flakes, or even diced jalapeno.

ingredients for Pumpkin Chili in a pot with cooked beef

Serve with homemade French bread or even some jalapeno cheddar bread. Don’t forget a quick and easy cucumber tomato salad to round out the meal!

Instant Pot Directions

  1. Cook the beef with onion, celery, carrot, and garlic on the sauté setting in the instant pot until the meat is cooked through. Drain fat.
  2. Stir remaining ingredients, cover, and cook on high for 25 minutes.
  3. Let the instant pot naturally release for 10 minutes. Stir and serve.

Slow Cooker Directions

Pumpkin chili can even be made in the Crock-Pot for a set-it-and-forget-it meal that’s perfect to come home to!

  1. In a skillet, cook the beef with onion, celery, carrot, and garlic until the meat is cooked through, drain the fat.
  2. Add the meat mixture to the slow cooker and stir in the remaining ingredients.
  3. Cover and cook on high for 2 to 3 hours, or low for 4 to 6 hours, stirring occasionally.

Pumpkin Chili in white bowls with sour cream

Leftovers

Pumpkin chili tastes just as good (if not better) the next day! Keep in a covered container in the refrigerator and it will last about 5 days. Reheat on the stovetop or in individual portions in the microwave.

Pumpkin chili freezes great, too, so it’s a good recipe for batch cooking! Once it is fully cooled, ladle pumpkin chili into zippered bags and write the date on the outside. Freeze the bags flat and once they are fully frozen, stack them upright to save freezer space!

Our Favorite Chili Recipes

Did you enjoy this Pumpkin Chili? Be sure to leave a rating and a review below!

Pumpkin Chili in white bowls with sour cream

Pumpkin Chili

This savory pumpkin chili is loaded with delicious veggies and spices!
Course Dinner, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 542
Author Holly Nilsson

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 onion diced
  • 2 ribs celery diced
  • 1 large carrot diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups chicken broth
  • 15 ounces pumpkin puree
  • 15 ounces cannellini beans rinsed and drained
  • 14 ounces diced tomatoes with juices
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground sage
  • ½ teaspoon each salt & pepper
  • ¼ teaspoon pumpkin pie spice

Instructions

  • Brown beef, onion, celery, carrot, and garlic in a saucepan until no pink remains. Drain fat.
  • Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 30-40 minutes uncovered or until chili has thickened.

Nutrition

Serving: 1.75cups | Calories: 542 | Carbohydrates: 38g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1273mg | Potassium: 1262mg | Fiber: 12g | Sugar: 10g | Vitamin A: 21283IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 9mg
Pumpkin Chili in white bowls with writing
Pumpkin Chili in a pot with a ladle and text
Pumpkin Chili in white bowls with a title
ingredients for Pumpkin Chili and Pumpkin Chili in a pot with a title

Originally posted at Spend with Pennies

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup

Ingredients

BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup

 

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!

KITCHEN TIP

Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup

Variations

  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded

Instructions

  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.

Notes

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

Nutrition

Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies

Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

Zuppa Toscana – An Olive Garden Copycat Recipe!

Zuppa Toscana is SO MUCH BETTER made at home!

A rich creamy broth, Italian sausage, crispy bacon, and tender potatoes; all of the best flavors for a cozy comforting soup recipe.

Zuppa Toscana in two bowls with bread on the side

What is Zuppa Toscana Soup?

Zuppa Toscana, or “Tuscan Soup” is a  delicious creamy soup and this copy cat Olive Garden Zuppa Toscana is even better than the restaurant version!

MEAT Bacon adds a smoky salty flavor while Italian sausage is hearty and seasoned (not to mention a generous dose of garlic).

POTATOES Help thicken the sauce slightly and add some starch. If you’re low carbing, swap them out for cauliflower!

KALE (or not!) Kale is great in this soup but needs a bit of time to cook. Other greens can be substituted. If using spinach, add it right at the end as it needs just a couple of minutes to wilt.

 

Zuppa Toscana ingredients on a marble board

Variations

One of the best things about soup is the fact that you can add almost anything to it! Add leftover chicken in addition to the sausage.

Skip the potatoes and stir in cannellini beans, cooked orzo, or your favorite pasta!

Time Saving Tips

  • I found frozen chopped onion in the freezer section of our local grocery store, it’s great for quick prep!
  • Check your grocery store for pre-washed kale/spinach or even diced potatoes.
  • Real bacon bits (or pre-cooked bacon) saves the step of cooking bacon. If you use bacon bits, crisp them in the microwave a few minutes before adding to the soup.

ingredients for Zuppa Toscana in a pot with broth being poured in

How to Make Zuppa Toscana Soup

  1. Brown sausage and onion, drain and set aside. Cook the bacon until crispy.
  2. Place all ingredients in a soup pot (except bacon & cream) into a large pot. Simmer per recipe below.
  3. Stir in heavy cream and garnish with crumbled bacon.

PRO TIP: For an even thicker soup, make a slurry by whisking a small amount of corn starch in cold water (1:1 ratio) and then add to the soup until desired consistency is reached.

Storing and Freezing Leftovers

  • Zuppa Toscana will keep in the refrigerator for about 4 days and is easily reheated on the stovetop or in the microwave. Garnish with grated parmesan cheese and it’s just like new again!
  • Diary doesn’t always freeze well so if you’d like to freeze this soup, scoop some out before adding the cream. Once thawed, stir in the cream after heating.

More Creamy Soups You’ll Love

Did your family love this Zuppa Toscana Soup? Be sure to leave a comment and a rating below! 

Zuppa Toscana in two bowls with bread on the side

Zuppa Toscana

Zuppa Toscana is an easy Italian soup filled with sausage, potatoes, and greens, with a rich, creamy broth.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 520
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage
  • 1 large onion diced
  • 6 slices bacon diced
  • 4 cups potatoes peeled and cut into ½” cubes
  • 1 ½ cups kale chopped, or fresh spinach
  • 3 cloves garlic minced
  • 5 cups chicken broth low sodium
  • ½ teaspoon crushed red peppers (optional)
  • 1 cup heavy cream
  • pepper to taste

Instructions

  • In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
  • Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
  • Add in potatoes, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
  • Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
  • Stir in heavy cream and pepper and let simmer 1 minute.
  • Garnish with bacon.

Notes

If using spinach, add in the last 2 minutes of cooking.

If you’d like a thicker soup, combine 2 tablespoons cornstarch with 2 tablespoons water. Drizzle into the boiling soup while stirring until soup reaches desired consistency. You may not need all of the cornstarch mixture.

Nutrition

Serving: 1.25cup | Calories: 520 | Carbohydrates: 7g | Protein: 16g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 1438mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 2mg
Zuppa Toscana ingredients and Zuppa Toscana in a pot with a ladle and writing
Zuppa Toscana in a pot with a ladle and writing
Zuppa Toscana in two white bowls with a title
Zuppa Toscana in white bowls with text

Originally posted at Spend with Pennies

Easy Cheesy One Pot Ground Turkey Pasta

This ground turkey pasta is a super easy cheesy meal made in just one pot! It’s so delicious, reminiscent of our favorite hamburger helper recipe but healthier and just as easy!

Add this to your dinner rotation; the entire family will love it!

top view of Cheesy Ground Turkey Pasta in a pot

Why You Need This One-Pot Pasta

  • This easy recipe is a time-saver; something every home cook needs! All in one pan, no extra dishes.
  • This recipe is made from scratch but is just as easy as any boxed mix you’ve ever used.
  • It uses ingredients you most likely have on hand.
  • The sauce is so good, my family just can’t get enough and you won’t believe how fast it comes together.
  • It reheats well making it great for lunches (although we never have any left over).

Serve it with a colorful tossed salad and some homemade garlic bread!

ingredients to make Cheesy Ground Turkey Pasta

What’s in Ground Turkey Pasta?

MEAT Ground turkey is the meat of choice, but ground chicken would work well in this dish too. Or use ground beef and turn it into a hamburger helper style dish.

PASTA Medium pasta shapes work well in this recipe, I love the way the shells act as little cups to hold the sauce. Penne or rotini are great choices.

SEASONINGS Paprika, garlic, and black pepper add flavor. Add salt to taste.

CHEESE Two different kinds of cheese give this ground turkey pasta it’s signature savory flavor and creamy texture.

Be sure to use a bold cheese like sharp cheddar, it gives this dish a flavor boost.

noodles in sauce to make Cheesy Ground Turkey Pasta

Variations

Ground turkey pasta is also a great way to use up leftovers!

  • Add veggies like spinach, broccoli, or mushrooms (or anything else you think might go well with mac and cheese) for a heartier dish with extra texture and flavor.

How to Make Ground Turkey Pasta

This easy dinner comes together in no time. It’s such a quick dinner to make!

  1. Brown Meat – Brown turkey, onion, and garlic (per the recipe below). Drain any liquid.
  2. Cook Pasta with Meat – Stir in broth, milk, and seasonings. Bring to a boil. Add pasta and reduce the heat to a simmer. Cook until the pasta is tender.
  3. Thicken Sauce – Make a slurry by combining equal parts corn starch & water until smooth. Add to sauce to thicken.
  4. Add Cheese – Remove from heat and stir in cheese.

adding cheese to pasta to make Cheesy Ground Turkey Pasta

Tips For a Perfect Dish

  • Choose a medium pasta shape; shells, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Leftovers

  • Cheesy ground turkey pasta tastes just as good the next day Keep it in a covered container in the refrigerator and it will keep about 3-4 days.
  • Freeze turkey pasta in zippered bags with the date labeled on the outside and it will keep in the freezer for a month.

One-Pot Wonders

Did you make this Ground Turkey Pasta? Be sure to leave a rating and a comment below! 

top view of Cheesy Ground Turkey Pasta cooking in a pot with a spoon

Cheesy Ground Turkey Pasta

This Ground Turkey Pasta is a cheesy one-pot meal, perfect for a weeknight meal with the family!
Course Dinner, Entree, Lunch, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 607
Author Holly Nilsson

Ingredients

  • 1 pound ground turkey
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth not low sodium
  • 1 cup whole milk
  • ¾ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 2 ½ cups pasta shells uncooked (or elbow macaroni)
  • 1 tablespoon cornstarch
  • 1 ½ cups sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat.
  • Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil.
  • Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.
  • Combine cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Simmer 1 minute more.
  • Remove from heat and stir in cheese.

Notes

  • Choose pasta shapes that are hearty enough to stand up with the meat and any vegetables. Elbow macaroni, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Nutrition

Calories: 607 | Carbohydrates: 56g | Protein: 49g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 11mg | Calcium: 437mg | Iron: 2mg
Cheesy Ground Turkey Pasta in a pot with writing
adding cheese to Cheesy Ground Turkey Pasta with a title
Cheesy Ground Turkey Pasta in a pot with a title
ingredients to make Cheesy Ground Turkey Pasta with finished dish in a pot and a title

Originally posted at Spend with Pennies