Air Fryer Onion Rings

Perfectly crispy air fryer onion rings are way better than the frozen variety (and easy to make)!

Satisfy your craving and skip the takeout (and the extra fat). Onion rings aren’t difficult and taste amazing.

close up of Air Fryer Onion Rings on a plate

Air Fryer Onion Rings

Finally, we can enjoy crispy, crunchy onion rings without a vat of oil!

We love air fryer recipes because they come out so crispy and are so easy to make! The air fryer needs less oil, creates fewer fat calories, and plus it takes less time. What’s not to love?

onions to make Air Fryer Onion Rings

Ingredients

ONIONS We like large, sweet onions like Vidalias, but if Walla Wallas are available, those are the best!

FLOUR This simple dredge adds seasoning but most of all helps the coating stick to the onions.

BUTTERMILK & EGG This helps the crumbs stick. If you don’t have buttermilk, cream or milk will work.

PANKO Panko bread crumbs have more crunch for a crispy coating. If you only have regular bread crumbs, those work too.

process of coating Air Fryer Onion Rings with batter

How to Make Air Fryer Onion Rings

Make a double batch of these beauties, because you can be sure that they will disappear in no time!

  1. Cut onions into ½ inch slices and separate the rings.
  2. Combine flour, seasoned salt, & cayenne pepper in a small bowl. Set aside.
  3. Whisk eggs in another bowl until they are frothy. Stir breadcrumbs, oil, & cornmeal in another bowl.
  4. Dip each ring into eggs, flour, eggs, breadcrumbs, then place in the preheated air fryer.

top view of coated Air Fryer Onion Rings on a sheet

  1. Fry rings in a single layer until golden brown & crispy on the outside, about 12 to 15 minutes.
  2. Remove onion rings from the air fryer & sprinkle with seasoned salt. Serve immediately.

Can you Freeze Onion Rings?

Freeze cooked and cooled onion rings in a zippered bag with the date labeled on the outside. They’ll keep fresh for up to 8 weeks in the freezer.

Cook from frozen in the air fryer.

Air Fryer Onion Rings in the air fryer

Air Fryer Appetizers

Did you enjoy these Air Fryer Onion Rings? Be sure to leave a rating and a comment below! 

cooked Air Fryer Onion Rings

Air Fryer Onion Rings

Crispy & crunchy air fryer onion rings are perfect as a snack with dipping sauce, or as a side dish with burgers or hot dogs!
Course Air Fryer, Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4
Calories 357
Author Holly Nilsson

Ingredients

  • 1 large sweet onion
  • cup flour
  • 1 teaspoon seasoned salt
  • teaspoon cayenne pepper
  • 2 eggs
  • cup buttermilk
  • 2 cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornmeal optional

Instructions

  • Peel onion and cut into ½ ” thick slices. Separate slices.
  • Combine flour, salt, and cayenne pepper in a small bowl. Whisk egg and buttermilk in a second bowl. Toss breadcrumbs, oil, and cornmeal in a third bowl.
  • Dip each onion into egg mixture and then into the flour mixture. Dip it back into the egg mixture and finally into the bread crumb mixture pressing to adhere.
  • Once all rings are coated, spray each with cooking spray. Preheat air fryer to 350°F.
  • Place onion rings in the air fryer in a single layer and cook for 12-15 minutes or until crisp on the outside.
  • Remove from the air fryer and sprinkle with seasoning salt.

Nutrition

Calories: 357 | Carbohydrates: 50g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 881mg | Potassium: 281mg | Fiber: 3g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 3mg
Air Fryer Onion Rings in the air fryer with writing
cooked Air Fryer Onion Rings with writing
Air Fryer Onion Rings in the air fryer with a title
Air Fryer Onion Rings in the air fryer 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

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna

Ingredients

SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap

 

Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 476
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Foil

Ingredients

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.

Video

Nutrition

Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title

Originally posted at Spend with Pennies

Bruschetta Chicken

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping inspired by my bruschetta. I love this recipe and know you will, too!

tomato bruschetta topping on chicken

Bruschetta Chicken | A Favorite Dinner

This Bruschetta Chicken made its way around the web when I first posted it last week for dinner. Lots of people were sharing the picture because they were THAT excited about this ever-popular recipe. Now, all you lovely readers can actually share the prettier pictures with accompanying recipe to boot!

Main Ingredients Needed

This recipe is a relatively healthy one that only requires minimal (but flavorful!) ingredients.

  • Roma Tomatoes – fresh and slightly tangy, Roma tomatoes are the perfect type for bruschetta chicken.
  • Garlic + Fresh Basil – garlic and basil to complement the tomatoes.
  • Chicken – simple cooked chicken for a bright and fresh meal.
  • Balsamic Glaze – I love to top this meal with a balsamic glaze, it perfectly rounds out the flavors in this Italian-inspired dish.

Variations

This Bruschetta Chicken recipe is a simple one, but don’t let that deter you from customizing it for a little more flavor. Here are some ideas to get you started:

  • Parmesan Cheese: feel free to top this dish with parmesan cheese.
  • Red Onions: these can be added to the bruschetta to add some punch.
  • Italian Seasoning: try adding this to the chicken while it cooks. More herbs equals more flavor.
bruschetta chicken on white plate

How to make Bruschetta Chicken

For full details, including increments, see the recipe card down below!

Step 1: Make the Bruschetta Topping

Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.

Step 2: Brown the Chicken

Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.

Step 3: Drizzle with Balsamic Glaze

Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!

tomato bruschetta topping on chicken

How to Serve Bruschetta Chicken

Here are some traditional items to serve with this meal:

Low Carb Options

Or if you are sticking to a low carb diet, here are some tasty alternatives:

  • zucchini noodles
  • cauliflower rice
  • asparagus

More Recipe to Try!

And that’s it! Bruschetta Chicken, a simple 30 minute meal perfect for those busy weeknights.

The printable recipe card is down below, save/print/bookmark this page 🙂

tomato bruschetta topping on chicken

Print

Bruschetta Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping
Course Dinner
Cuisine American
Keyword bruschetta chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 serving
Author Lauren

Ingredients

for the bruschetta topping-

  • 4 roma tomatoes diced
  • 1 small clove garlic grated
  • 10 basil leaves chopped
  • salt & pepper to taste
  • 4 chicken cutlets

Instructions

  • Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
    diced tomatoes, garlic and basil in glass bowl
  • Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
  • Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
    bruschetta chicken on white plate

The post Bruschetta Chicken appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pav Bhaji (a Vegan version)

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Pav Bhaji

Today has me longing to get back to normal. Back to the days where we could travel freely, explore, meet up with loved ones and all that good stuff. It’s probably the weather, which is cold, wet and grey here in Sydney. It’s days like this that also have me longing for some comfort food. For me, personally, comfort food changes from time to time. Sometimes, its a big bowl of soup, other times its a big bowl of steamed broccoli. I know, right! Broccoli = comfort food? At times I wonder whether thats normal. Well that’s a mystery for another day, but on more normal days, comfort food is usually Indian food and more often than not, the Street Food kind.

Today, I’m going to treat you to one of my favourites – the good ol’ Mumbai style Pav Bhaji. Never heard of it before? Well, there’s 2 components to it Pav – bread (not any bread, but a dinner roll thats split in two, buttered and lightly toasted.) and Bhaji – a mixed vegetable mash that has been cooked in butter with some beautiful, mild, but warming spices and topped off with some more butter. Usually the bread is toasted on the same pan the veggies are cooked on and it absorbs some of the flavours of the veggie mix, but today we’re keeping things simple. I’m just going to use another pan.

Pav Bhaji - Pav
Buttered and lightly toasted Bread Rolls

If you’d like to try your hand at making some delicious Laadi Pav, try this recipe out. It works like a charm. In the spirit of keeping things simple, I’m just using some store-bought bread rolls today.

The Bhaji or vegetable mix is a really versatile component. Everyone that makes a Pav Bhaji, has their own version. A lot of recipes call for a Pav Bhaji Masala. You can find this at almost any Indian grocery store, but I usually refrain from buying something like this spice mix that has just one use. And seeing how Pav Bhaji is an indulgent treat, we don’t make it very often. So after some experimenting, I figured out a combination of simple spices that works really well. The best part is that these spices are really common and if you cook Indian food, you most likely already have them in your kitchen.

So let’s get cooking.

Pav Bhaji (a Vegan version)

Recipe by Trisha VazCourse: MainCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Ingredients

  • 1 potato, peeled and cubed

  • 1 carrot, cubed

  • 2 cups cauliflower florets

  • 1 cup green peas

  • 1 teaspoon oil

  • 3 tablespoons of butter, plus more to butter the bread

  • 1 onion, finely chopped

  • 1/2 green capsicum, finely chopped

  • 1 teaspoon minced garlic

  • 1/4 tsp turmeric powder

  • 1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)

  • 1 teaspoon + 1/2 tsp garam masala powder

  • 1/4 cup Passata

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh coriander, chopped

  • 5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)

  • Toppings –
  • Butter

  • Onion, finely chopped

  • Fresh coriander finely chopped

  • Some lemon / lime wedges

    The amount of each of these toppings depends on how much you’d like to add to each portion.

Directions

  • Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender.
    (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)
  • Heat the oil in a large pan and add 2 tablespoons of butter. Sauté the onions for a couple of minutes till they start softening.
  • Add the chopped capsicum and cook till they soften a little.
  • Add the minced garlic and sauté for another minute.
  • Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.
  • Add the Passata and stir through. Cook this mix for 3-4 minutes.
  • Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency.
    (Please see the recipe video below.)
  • Using a potato masher, mash all the vegetables to a chunky mash consistency.
  • Check for seasoning and add more salt, as needed.
  • Add 1/2 teaspoon of garam masala powder and stir through.
  • Add 1 tablespoon of butter and stir through. Take the pan off the heat.
  • Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.
  • To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread.

    Enjoy!

Recipe Video

Notes

  • Cooking time will depend on how you boil your vegetables. It takes me about 10 minutes in my pressure cooker. Your pressure cooker may take longer or if you’re cooking it in a pot on the stove, it could take longer. Please consider this while calculating cooking time overall.
  • Leftover bhaji keeps well. Reserve some of the vegetable stock in a little jar and refrigerate along with the bhaji. The next day, heat the bhaji on the stovetop. If it is too thick, add a splash of the reserved vegetable stock to get the desired consistency.
  • The bread is best buttered and toasted just before serving. So toast only as many as you intend serving immediately.

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Today’s recipe is a vegan version of this treat.”,”keywords”:[],”author”:{“@type”:”Person”,”name”:”Trisha Vaz”},”datePublished”:”2021-02-25T06:25:45+00:00″,”prepTime”:”PT15M”,”cookTime”:”PT30M”,”totalTime”:”PT45M”,”recipeCategory”:[“Main”],”recipeCuisine”:[“Indian”],”recipeYield”:[“5″,”5 servings”],”nutrition”:{“@type”:”NutritionInformation”,”calories”:”300 cal”},”recipeIngredient”:[“1 potato, peeled and cubed”,”1 carrot, cubed”,”2 cups cauliflower florets”,”1 cup green peas”,”1 teaspoon oil”,”3 tablespoons of butter, plus more to butter the bread”,”1 onion, finely chopped”,”1/2 green capsicum, finely chopped”,”1 teaspoon minced garlic”,”1/4 tsp turmeric powder”,”1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)”,”1 teaspoon + 1/2 tsp garam masala powder”,”1/4 cup Passata”,”Salt, to taste”,”Freshly cracked black pepper, to taste”,”Fresh coriander, chopped”,”5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)”,”Butter”,”Onion, finely chopped”,”Fresh coriander finely chopped”,”Some lemon / lime wedgesThe amount of each of these toppings depends on how much you’d like to add to each portion.”],”recipeInstructions”:[{“@type”:”HowToStep”,”name”:”Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender. 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Sautu00e9 the onions for a couple of minutes till they start softening.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127354″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the chopped capsicum and cook till they soften a little.”,”text”:”Add the chopped capsicum and cook till they soften a little.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127355″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the minced garlic and sautu00e9 for another minute.”,”text”:”Add the minced garlic and sautu00e9 for another minute.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-603733f127356″,”image”:””},{“@type”:”HowToStep”,”name”:”Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.”,”text”:”Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142334569099005″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the Passata and stir through. Cook this mix for 3-4 minutes.”,”text”:”Add the Passata and stir through. Cook this mix for 3-4 minutes.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142335170859838″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”text”:”Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142335208329843″,”image”:””},{“@type”:”HowToStep”,”name”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”text”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423362528310684″,”image”:””},{“@type”:”HowToStep”,”name”:”Check for seasoning and add more salt, as needed.”,”text”:”Check for seasoning and add more salt, as needed.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423383767612485″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”text”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423387235812858″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”text”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423390030413247″,”image”:””},{“@type”:”HowToStep”,”name”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”text”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423391629913540″,”image”:””},{“@type”:”HowToStep”,”name”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”text”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423395745213973″,”image”:””}],”video”:{“@type”:”VideoObject”,”name”:”Pav Bhaji (a Vegan version)”,”description”:”Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.”,”thumbnailUrl”:[“https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×500.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×375.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-480×270.png”],”contentUrl”:”https://youtu.be/8MmGH729T8Q”,”embedUrl”:”https://youtu.be/8MmGH729T8Q”,”uploadDate”:”2021-02-25T06:25:45+00:00″,”duration”:””}}

The post Pav Bhaji (a Vegan version) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
3.1

http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook

Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

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A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Print

Italian Wedding Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

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

Air Fryer Grilled Cheese – Ready in 10 Minutes!

If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.

I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.

plated Air Fryer Grilled Cheese with pickle slices on top

Why I Love It So Much

Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.

  • It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
  • They brown perfectly on both sides (and are not greasy).
  • I find them to be the perfect amount of crisp with melty cheese.
  • Super easy cleanup with just a wipe to the basket.

Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.

Ingredients

BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.

BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.

CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!

I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.

two grilled cheese sandwiches in an air fryer basket

How to Make a Grilled Cheese in the Air Fryer

  1. Butter each slice of bread. Place the bread butter side down in the air fryer basket.
  2. Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
  3. Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.

Leftovers

  • Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
  • Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!

Grilled Cheese Variations

Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below! 

plated Air Fryer Grilled Cheese with pickle slices on top

Air Fryer Grilled Cheese

Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Course Air Fryer, Dinner, Lunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 481
Author Holly Nilsson

Equipment

Ingredients

  • 4 slices bread
  • 4 ounces sharp cheddar
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder optional

Instructions

  • Preheat air fryer to 350°F.
  • Butter one side of each slice of bread. Place cheese in the middle, keeping the butter on the outside of the bread.
  • Sprinkle the bread with garlic powder if using and place in the air fryer.
  • Cook 4-6 minutes or until golden on the outside and melted inside.

Notes

Air fryers can vary, you may need to cook your sandwiches a minute more or less.

Swap out the cheddar for any cheese you have on hand.

Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.

Nutrition

Calories: 481 | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 2mg
Air Fryer Grilled Cheese in the air fryer with writing
Air Fryer Grilled Cheese cooked with a title
Air Fryer Grilled Cheese with a title
Air Fryer Grilled Cheese in the air fryer and plated with a title

Originally posted at Spend with Pennies