Chicken Cacciatore

Who doesn’t love Chicken Cacciatore?! It’s delicious slow cooked flavor in an Italian Stew with chicken thighs, peppers, mushrooms with a flavorful sauce. Served over pasta and topped with parmesan cheese and parsley. It’s so so tasty! Delicious served with Garlic Bread and Salad.

chicken cacciatore in bowl

Chicken Cacciatore | An Italian Stew

I never grew up eating Chicken Cacciatore. Having Hungarian and German family history, we ate a lot of Goulash and Chicken Paprikash. Both are delicious stews in their own right, but when I first tried Chicken Cacciatore, I was smitten. It was so flavorful and comforting! Extremely tender chicken and veggies that have been cooked down into this amazing and flavorful stew.

But First, What is Chicken Cacciatore?

The word ‘cacciatore’ literally translates to hunter in Italian. In cooking, alla cacciatora refers to the way the meal is prepared: “hunter-style”. This means it is made like a stew with onions, herbs, tomatoes, bell peppers, and sometimes wine. Traditionally it is made with chicken or rabbit.

pot of chicken cacciatore

Main Ingredients Needed

I know this ingredients list may look intimidating but don’t worry, every ingredient has its purpose and perfectly comes together to create this hearty Chicken Cacciatore. Here’s what you need:

  • Chicken Thighs – you could use chicken breasts here but I find that chicken thighs come out way more tender and flavorful. I use boneless, skinless thighs, but you can definitely use bone-in thighs. Just make sure you remove the skin before you use them.
  • Salt + Pepper – always important to season in order to bring out the most flavor.
  • Olive Oil – this is used to cook our chicken and to saute some vegetables.
  • Onion + Garlic – the basic building blocks of flavor for any italian dish.
  • Carrot– grated carrot adds a sweetness and cooks way down so it adds nice flavor while going mostly undetected.
  • Green Bell Pepper + Red Bell Pepper – two types of bell peppers for color and slightly different flavors.
  • Baby Bella Mushrooms + Criminis – feel free to use all baby bella mushrooms or omit completely if mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 
  • Tomato Paste– this adds intense tomato flavor.
  • Crushed Tomatoes – I like crushed tomatoes over diced tomatoes because it’s a little more like a sauce versus tomato chunks. If you don’t have crushed tomatoes, blend diced tomatoes for similar results.
  • Chicken Broth – use good quality chicken broth for best results!
  • Soy Sauce – Adds depth of flavor and salt without it tasting obviously salty.
  • Sugar – to balance out all of the savory and to cut some of the acidity from the tomatoes.
  • Italian Seasoning, Basil + Oregano – lots of herbs here to take this dish to the next level.
  • Butter – I finish off this stew recipe with butter for a silky smooth texture.

Should I add Wine?

This is personal preference. Lots of recipes call for the addition of red or white wine into their chicken cacciatore recipes. While I didn’t use any in my recipe, you are welcome to add some in (1-2 cups) with the garlic and tomato paste, reduce it down by at least half, and then add in the remaining ingredients. This is step 2 in the recipe card.

piece of chicken on spoon

How to Make Chicken Cacciatore

For full details in how to make Chicken Cacciatore, see the recipe card down below 🙂

Brown Chicken Thighs + Add Veggies

Blot chicken thighs with a paper towel to dry. Sprinkle with salt and pepper. Set aside.In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

Saute onion, peppers, and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and cook another minute until fragrant.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil, and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot.

Simmer + Serve

Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if the sauce gets too thick. Taste and adjust seasonings. Melt a little butter in to the Chicken Cacciatore to finish the sauce and serve with pasta, parmesan cheese and parsley.

chicken cacciatore in bowl

How to Serve Chicken Cacciatore

I like to serve my chicken cacciatore with pasta and I think it is traditionally served with pasta, but you can definitely also serve it with:

  • extra wide egg noodles
  • couscous
  • rice
  • mashed potatoes
  • orzo
  • polenta (yum!)
  • crusty bread

If you’re feeling particularly decadent, melt some butter and parmesan cheese onto your pasta before topping with chicken cacciatore. So good! And of course top it all off with a sprinkling of freshly grated parmesan cheese and parsley!

plate of chicken cacciatore

What to Serve with Chicken Cacciatore

If you loved this chicken cacciatore you’re going to love these other similar recipes! Give them a try soon 🙂

The printable recipe card is below, enjoy!

chicken cacciatore in bowl

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Chicken Cacciatore

Chicken Cacciatore is a tomato-based slow-cooked Italian stew that tastes amazing over pasta with parmesan cheese! So good!
Course Dinner
Cuisine Italian
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs about 6
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 1 carrot peeled and grated
  • 1 whole green bell pepper diced
  • 1 whole red bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 4 oz criminis chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley optional for serving

Instructions

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside.

    In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.

Notes

Feel free to use all baby bella mushrooms or omit completely is mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 624mg | Potassium: 980mg | Fiber: 3g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg

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

Originally posted at Laurens Latest

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

ladling minestrone soup out of pot

What is Minestrone Soup?

Minestrone Soup is a hearty Italian soup that includes vegetables, broth, and pasta (or rice). It’s one of those great soups that are delicious, vegetarian, and packed full of nutrition. I personally love the stuff and could eat the entire pot. It’s warm, satisfying and one bowl will fill you up! Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it alongside. Top the whole dish with some parmesan cheese and crusty bread and that’s dinner!

Main Ingredients Needed

Overall, Minestrone Soup is a pretty healthy meal! If you don’t like certain vegetables in the recipe then you can omit them or substitute them for other ones. Here’s what you need:

  • Olive Oil – this is used to saute the veggies that need a little more cooking time than the rest.
  • Onion, Carrots + Celery – these three form the base of this soup. Lots of vitamins and minerals here.
  • Chicken Broth – use a high-quality chicken broth for the best results. If you are looking to keep this recipe vegetarian, replace the chicken broth with vegetable broth.
  • Dark Kidney Beans + Garbanzo Beans – rinsed and drained. I used these to add in some protein to make this meal more filling.
  • Tomato Sauce + Diced Tomatoes – these are added to help make and flavor the broth.
  • Cabbage – if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in.
  • Basil, Oregano, Salt + Pepper – don’t forget the salt and pepper when it comes to the seasonings.
  • Short Cut Pasta – I used mini shells but you could use whatever short cut pasta you have, or even use rice or couscous!
beans in colander getting poured into minestrone soup

Variations

I am a firm believer that you should use ingredients that you have on hand or ingredients that you like. Because of this I encourage my reader’s to make variations to my recipes if they want to. Here are a couple ideas for Minestrone Soup:

  • Add Meat: I made a meatless soup but you can easily add in ground beef, chicken, Italian sausage or another type of protein.
  • More Vegetables to Use: you could sub out any of the vegetables listed about to make this soup your own. Some ideas include: spinach, potatoes, corn, zucchini, kale, green beans, peas, butternut squash, or collard greans.
  • Flavor Enhancing Ingredients: this could be anything from adding garlic to adding lemon juice/zest. There are a lot of variations out there so go crazy and experiment away.

How to Make Minestrone Soup

For full details on how to make Minestrone Soup, see the recipe card down below 🙂

Saute Veggies

In a large pot, sauté onions, carrots and celery in olive oil over medium heat until slightly softened (the rest of the cooking will continue later in the recipe)

Add Broth + Other Ingredients

Stir in broth, beans, tomato sauce, diced tomatoes, seasonings and cabbage.

Simmer + Cook Pasta

Bring to boil, then reduce heat and simmer for at least 20 minutes. The longer it cooks the better the flavor becomes. 10 minutes before serving, pour in pasta to cook or boil it separately.

Top with Parmesan

Serve with parmesan cheese and good quality crusty bread.

close up of minestrone soup

Storing Minestrone Soup

Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to a week. If the soup seems too thick after storing it, just add some more broth when you are heating it back up in the microwave or on the stove top.

Freezing Instructions

Because this is a broth-based soup it freezes beautifully! Cool completely then simply store in a freezer-safe container, leaving an inch or two of space at the top to account for expansion, for up to 3 months. To serve, thaw in the fridge overnight then heat over the stovetop.

close up of minestrone soup

More Italian Soups to Try!

If you liked this Minestrone Soup you are bound to like my other Italian soup recipes!

The printable recipe card is down below, enjoy 🙂

ladling minestrone soup out of pot

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Minestrone Soup

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This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months!
Course Dinner, Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 242kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 ribs celery washed and chopped
  • 6 cups chicken broth
  • 15 oz dark kidney beans 1 can, rinsed and drained
  • 15 oz garbanzo beans 1 can, rinsed and drained
  • 15 oz tomato sauce 1 can
  • 14.5 oz diced tomatoes 1 can
  • 2 cups shredded cabbage
  • 1 tablespoon basil
  • 1 teaspoon oregano or marjoram
  • salt and pepper to taste
  • 1 cup short cut pasta such as shells

Instructions

  • In a large pot, sauté onions, carrots, and celery in butter and oil over medium heat for 7-10 minutes.
    sauteed vegetables in big pot
  • Stir in water, bouillon, beans, tomato sauce, diced tomatoes, seasonings, and cabbage.
    cabbage and spices in minestrone
  • Bring to boil, then reduce heat and simmer for at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately.
    adding pasta to soup
  • Serve with parmesan cheese and good quality crusty bread.
    ladling minestrone soup out of pot

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg

The post Minestrone Soup appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Potato Bacon Soup

This Potato Bacon Soup is rich and creamy and packed with smoky bacon! 

A creamy broth, chunks of potato, and of course it wouldn’t be a bacon soup without lots of bacon. This dish is easy to make and will satisfy even the heartiest of appetites!

potato bacon soup in a bowl

Savory Potato Bacon Soup

This is a great soup recipe. We love it because:

  • this soup is fast enough for a weeknight meal
  • most of the ingredients are things I usually have on hand
  • we love the rich flavors
  • it keeps for about 4 days and reheats well for lunches

ingredients for Potato Bacon Soup on a marble board

Ingredients

BACON A bacon soup needs bacon and lots of it! We prefer a thick cut bacon.

If you don’t have bacon, you can use pre-cooked bacon crumbles. Brown them in a pan with a bit of oil before cooking the onion. This crisps the bacon and flavors the oil at the same time.

DAIRY I use a bit of heavy cream in the broth. If you’d like you can substitute either light cream or a bit of evaporated milk. Regular milk can be used but the soup won’t be as creamy and you’ll need to increase the cornstarch a little bit.

BROTH Use low sodium so the soup isn’t too salty, or make your own homemade chicken stock for use in lots of recipes.

POTATOES  Baking potatoes (russets or Idaho potatoes) are nice and starchy and for great flavor and texture.

Potato Bacon Soup ingredients in a pot

Variations

  • We like to add sliced leek, cheddar cheese, cooked sausage, or even leftover chicken.
  • A dollop of sour cream is great on top!
  • Feel free to add other mix-ins like jalapenos, green chilis, sundried tomato, chopped basil, or even sliced black olives.

How to Make Potato Bacon Soup

This delicious soup is really easy to put together!

  1. Cook & drain bacon. Sauté onion, garlic, & celery in bacon grease per printable recipe below.
  2. Stir in broth, potatoes, thyme, & simmer, then stir in cream.
  3. Thicken with a cornstarch slurry to desired texture and stir in half the bacon.

Season, serve immediately with Parmesan, bacon, & sliced green onions on top.

Potato Bacon Soup in a pot with a ladle

Recipe Perfection

  • For a thicker soup, mash or blend a portion (or all) of the soup.
  • If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
  • Adding shredded cheddar cheese will make the soup extra creamy.
  • Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Leftovers

  • Keep leftovers in a covered container in the refrigerator for about 3 to 4 days. The flavor will actually improve!
  • Reheat soup on the stovetop or in individual servings in the microwave.
  • Freeze potato soup in zippered bags with the date labeled on the outside and it will keep for about 3 months. When it’s thawed, it may be grainy because cream and potatoes don’t freeze well, but that can be remedied by adding fresh potatoes, a dash of cream, and fresh seasonings.

More Rich Soups We Love

Easy Cauliflower Soup

Broccoli Soup – 20 minute meal

Split Pea Soup

Crock Pot Potato Soup

Fresh Tomato Soup – reader favorite

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

Potato Bacon Soup in a bowl with a spoon

Potato Bacon Soup

Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Course Dinner, Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 506
Author Holly Nilsson

Ingredients

  • 8 slices bacon chopped
  • ½ onion diced
  • 2 cloves garlic minced
  • 2 ribs celery diced
  • 3 cups chicken broth low sodium
  • 16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • salt & pepper to taste
  • cayenne pinch
  • parmesan cheese & sliced green onions for garnish

Instructions

  • Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
  • Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
  • Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
  • Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
  • Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

Notes

To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.

For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.

If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.

Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.

Nutrition

Serving: 1.25cup | Calories: 506 | Carbohydrates: 28g | Protein: 10g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 982mg | Potassium: 824mg | Fiber: 2g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
Potato Bacon Soup in a bowl with a title
Potato Bacon Soup in a bowl with writing
Potato Bacon Soup in a bowl with a spoon and text
Potato Bacon Soup with bacon and a title

Originally posted at Spend with Pennies

Garlic Drop Biscuits

These deliciously fluffy drop biscuits are easy to make with no rolling required. Simply mix, drop, and bake.

These biscuits add a new twist on a typical drop biscuit with the addition of garlic, chive, & Parmesan. Make these for serving with soups or stews, or even to have with breakfast!

close up of Garlic Drop Biscuits on a baking sheet

Why We Love These Biscuits

  • These tender baking powder biscuits can be made in just one bowl.
  • They only use 5 basic ingredients.
  • Drop biscuits don’t need to be rolled out (which means less mess, less cleaning).
  • These biscuits are super tasty and failproof every time!

process of adding dry ingredients to make Garlic Drop Biscuits

Ingredients

BUTTER Be sure your butter is cold. Cold butter creates little pockets in the biscuits for better texture. Work the butter in using either a pastry blender (or 2 forks) until the mixture resembles peas.

FLOUR All-purpose flour is something we always have on hand, you can substitute 1/2 cup with wheat flour if desired.

FLAVORS Garlic & onion plus chive and Parmesan cheese add extra flavor to these drop biscuits! Feel free to add in some shredded or cheddar or a few dried chili flakes. Even jalapenos can be added in for some spice!

process of adding in wet ingredients to dough to make Garlic Drop Biscuits

How to Make Drop Biscuits

Drop biscuits are super simple to make since there’s no need to roll them out.

  1. Mix dry ingredients together.
  2. Cut in cold butter with a pastry blender or fork (dough should become crumbly, like small peas). Mix in chives & cheese.
  3. Add milk, combine until just barely mixed. Then just drop by spoonfuls onto a baking sheeet & pop in the oven!

Garlic Drop Biscuits on a baking sheet before cooking

Tips for the Best Biscuits

  • The colder the butter, the better the biscuit. Try cutting the butter into cubes and refrigerating it until icy cold.
  • Once the milk is added, a quick mix of the dough is all that really needed. Don’t overdo it, or the biscuits can lose their fluffy & tender texture.
  • These biscuits can be dropped on top of chicken stew for chicken and dumplings. About 15-20 minutes before stew is ready to serve, drop biscuit dough on top, then cover with a tight-fitting lid. Don’t lift the lid before time is up!

pile of Garlic Drop Biscuits

How to Store

  • Drop biscuits with cheese keep fresh in the fridge for 3-4 days. Just store them in a zippered bag or an airtight container.
  • Baked drop biscuits can also be frozen, and will keep their quality for up to four months.
  • Warm them up in the microwave or toaster oven or serve biscuits and gravy for breakfast!

Our Favorite Biscuit Recipes

Did you love these Garlic Drop Biscuits? Be sure to leave a comment and a rating below! 

close up of plated Garlic Drop Biscuits

Garlic Drop Biscuits

Tender, flaky, and flavorful, these Garlic Drop Biscuits are the perfect side dish!
Course Bread, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 432
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • cup butter cold
  • cup parmesan cheese shredded
  • 1 tablespoon chives chopped
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease it well).
  • Combine flour, baking powder, baking soda, salt, onion & garlic powder in a medium bowl. Whisk to combine.
  • Add cold butter and cut in with a fork until the mixture is the size of peas or slightly smaller. Add parmesan cheese and chives and stir.
  • Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Nutrition

Calories: 432 | Carbohydrates: 54g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 3mg
Garlic Drop Biscuits with writing
Garlic Drop Biscuits on a baking sheet with a title
close up of Garlic Drop Biscuits with a title
Garlic Drop Biscuits on a baking sheet and plated with a title

Originally posted at Spend with Pennies

Air Fryer Meatloaf

Air fryer meatloaf is so juicy and cooks in a fraction of the time and clean up is a breeze.

This meatloaf contains a mixture of meat & seasonings and its topped with a delicious zesty topping!

sliced Air Fryer Meatloaf

Why Make Meatloaf in the Air Fryer

A classic meatloaf is a favorite meal and we love this air fryer version for a quick weeknight dinner.

  • this can baked in about half of the time compared to an oven recipe.
  • the fat drips away into the pan so the meat doesn’t cook in the fat.
  • this makes 2 smaller meatloaves so they’re easier to handle (and you get more of the crispy edges)
  • cleanup is a breeze (I have the Cosori 5.8QT XL and a quick rinse and it goes into the dishwasher

No Air Fryer? No problem!

ingredients to make Air Fryer Meatloaf

Ingredients

MEAT We use lean ground beef (80/20), however, a combination of ground beef and ground turkey or pork can work just as well.

VEGGIES Finely diced bell pepper, onions, parsley, and garlic add flavor.

BINDER & SEASONINGS Breadcrumbs are mixed together with milk and egg yolk, Parmesan cheese, and a handful of Italian seasoning.

Ingredient Info

The topping in this recipe contains chili sauce (which is not spicy) and ketchup and it’s my favorite part of meatloaf.

If you’ve never had chili sauce, it is like a very zesty tangy ketchup with tons of flavor. It’s amazing combined with BBQ sauce and put on burgers and ribs.

process of making Air Fryer Meatloaf

How to Make Air Fryer Meatloaf

Air fryer meatloaf is a super quick and easy way to put a delicious meal on the table, and it takes just a few easy steps!

  1. Mix all of the ingredients, shape them into two equally-sized loaves (per the recipe below).
  2. Place meatloaves in the air fryer basket & cook for about 20 minutes.
  3. Add topping and cook an additional 15 minutes or until the meatloaf reaches 165°F.

Remove meatloaves from the air fryer & allow to rest 5 minutes before slicing.

close up of Air Fryer Meatloaf in the air fryer

Recipe Tips

  • Don’t overmix the meat, mix just until combined.
  • Preheat the air fryer before adding the meatloaf.
  • Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.
  • Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.
  • Rest the meatloaf before slicing so it doesn’t fall apart.
  • Keep leftovers in a sealed container in the refrigerator for up to 4 days and reheat in the air fryer or the microwave.

Air Fryer Faves

Did your family love this Air Fryer Meatloaf? Be sure to leave a rating and a comment below! 

sliced Air Fryer Meatloaf

Air Fryer Meatloaf

Juicy & tender, this Air Fryer Meatloaf is easy to make and full of flavor.
Course Air Fryer, Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 340
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • ½ green bell pepper finely diced
  • cup seasoned bread crumbs
  • ¼ cup onion* finely diced, see note
  • 2 tablespoons milk
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 clove garlic minced
  • 1 egg yolk
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt

Topping

Instructions

  • Preheat air fryer to 350°F.
  • Mix all meatloaf ingredients in a large bowl just until combined.
  • Divide the mixture into 2 and shape into small meatloaves, about 5″ long by 2″ wide.
  • Cook in the air fryer for 20 minutes.
  • Combine topping ingredients in a small bowl. Add topping and cook an additional 5-7 minutes or until meatloaf reaches 165°F.
  • Rest 5 minutes before serving.

Notes

For a milder onion flavor, fry the onion in 1 tablespoon butter until tender. Cool completely before adding.

Don’t overmix the meat, mix just until combined.

Preheat the air fryer before adding the meatloaf.

Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.

Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.

Rest the meatloaf before slicing so it doesn’t fall apart.

Nutrition

Calories: 340 | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 709mg | Potassium: 542mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 18mg | Calcium: 96mg | Iron: 4mg
close up of Air Fryer Meatloaf with writing
Air Fryer Meatloaf in the air fryer and sliced with a title
sliced Air Fryer Meatloaf with a title
close up of Air Fryer Meatloaf with a title

Originally posted at Spend with Pennies

Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo

This Creamy Garlic Parmesan Orzo can be enjoyed as a main dish or a side dish. It is comforting and creamy, with the perfect amount of garlic and parmesan! 

A serving bowl of creamy orzo. There is a wooden spoon in the pasta and the pasta is mixed in a creamy white sauce with fresh thyme leaves. There are fresh thyme leaves and a couple of forks laying next to the bowl.

Super Easy Orzo Recipe

This one pot recipe can be on your table in less than 15 minutes, which is exactly the type of recipe I need for those busy school nights.

You all know how I feel about carbs (YES PLEASE!). Normally I’m touting different bread recipes, like our herbed focaccia bread because…hello, bread is straight from heaven! But pasta recipes are a close second when it comes to the glorious-ness of carbs.

This creamy orzo recipe is simply sublime! (more…)

READ: Creamy Garlic Parmesan Orzo

Originally posted at Oh Sweet Basil

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

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

Parmesan Meatball Soup

Parmesan Meatball Soup

The weather may be getting colder, but you can warm up inside with this delicious Parmesan Meatball Soup. It is packed with flavor and served in a toasty bread bowl. So yummy!

Claire had her first soup in a bread bowl at California Adventure last year, and she has been obsessed ever since, as she should be! Hello, a bowl made of bread?! Carb heaven!

I had originally made meatballs for spaghetti, but when I told her I was going to go snag some bread at the store she asked if I would buy bread bowls. Instead of ditching dinner, I ditched my original plans and legit made soup out of meatballs, and it was bomb diggity delicious!

A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

Everything and anything that involves meatballs are always, always something I can get on board with! They are just dang good! We have our sweet and sour meatballs that are amazing. Then there is our porcupine meatballs that are a staple in our house. And don’t miss our chili sauce and grape jelly meatballs that should be at every party you ever have. Now you have meatballs in a soup!

Ingredients Needed for Parmesan Meatball Soup

Before you decide to make this soup, you need to decided if you are going to make meatballs from scratch or if you are going to buy them pre-made. If you are going to make the meatballs yourself, you need the following ingredients:

Meatballs

  • Bread Crumbs
  • Milk
  • Ground Beef
  • Italian Sausage (mild)
  • Egg
  • Yellow Onion
  • Garlic
  • Parmesan (fresh)
  • Italian Parsley (fresh)
  • Worcestershire Sauce
  • Basil (dried)
  • Oregano (dried)
  • Crush Red Pepper Flakes
  • Kosher Salt
  • Pepper

Those meatballs are going to be your new best friend! They are totally divine! Now for the soup…here is what you will need:

Soup

  • Olive Oil
  • Yellow Onion
  • Carrot
  • Celery
  • Garlic
  • Tomato Paste
  • Crushed Tomatoes
  • Beef Broth
  • Milk
  • Mozzarella
  • Parmesan (fresh)
  • Italian Seasoning
  • Lemon
  • Salt
  • Pepper
  • Parsley
  • Bread Bowls

The exact measurements for all the ingredients can be found in the recipe card below.

A baking sheet with three bread bowls filled with parmesan meatball soup. They have been baked to a golden brown and the cheese on top is melted to perfection. They are sprinkled with fresh parsley.

How to Make Parmesan Meatball Soup

I’m going to break up the instructions into two parts – making meatballs and making soup. If you are buying your meatballs, jump straight to the making soup section.

Making Meatballs

  1. Combine the bread crumbs and milk in a bowl.
  2. Add all the meatball ingredients into a large bowl and stir with a wooden spoon until combined. Don’t over-mix!
  3. Roll into meatballs that are about 1″ in diameter and place them on a baking sheet lined with foil.
    • PRO TIP: I like to use my smallest cookie scoop to keep a uniform meatball size.
  4. Bake until browned and cooked all the way through. Remove from oven.

Making Soup

  1. Add the veggies to a large pot over medium-high heat. Cook them until they are soft and golden. Toss in the garlic and cook until fragrant. Add the tomato paste and seasonings and stir to combine.
  2. Add the tomatoes, beef broth, and milk and stir everything together.
  3. Gently add the meatballs and bring everything to a simmer.
  4. Add half of the mozzarella and all of the Parmesan. Season with the salt and pepper. Squeeze in a lemon and stir.
  5. Fire up the broiler.
  6. Fill your bread bowls with the soup and top with the rest of the mozzarella. Broil them until the cheese is melted and starting to brown.
  7. Serve with some fresh parsley and dig in!
A bread bowl filled with parmesan meatball soup. A spoon is in the soup and cheese is melted on top.

How Long will Meatball Soup Keep?

This soup should be stored in an airtight container in the refrigerator. It will be good for 3-4 days.

Can Soup Be Frozen?

Freeze in an airtight container or heavy duty freezer bag for up to 6 months.

Can I Use Frozen Meatballs?

Yes! You absolutely do not have to make your own meatballs. To use frozen meatballs you’ll probably want to cut them in half otherwise they are a bit too large. Sometimes I even quarter them because they are easier for little ones to eat. 

  • Use 1 pound frozen meatballs instead of making your own.

Three toasted bread bowls filled with meatball parmesan soup. there is melted cheese sprinkled with fresh parsley on top.

Can I Substitute the Ground Beef?

Why yes you can! You can use ground chicken, ground turkey or a meatloaf blend.

What Can You Substitute For Italian Sausage?

You could possibly use breakfast sausage and add 1 teaspoon fennel seeds and 1 teaspoon basil per pound of sausage. You could also use ground pork.

Or you can double the ground beef and totally skip the Italian Sausage. 

Can You Make Meatballs Ahead and Freeze Them?

You can make meatballs and freeze them to use later, in fact I almost always double the meatballs and freeze half for next time.

  1. Place the meatballs in a single layer on a parchment lined baking sheet and freeze for 1-2 hours.

  2. Transfer frozen meatballs to a heavy duty freezer bag and freeze for 3-4 months.

 

So what is the lesson we learn from this recipe? First, meatballs are always a YES! Second, get creative with dinner! You might have something planned and then something else comes up. Instead of ditching your plans and heading to the drive-thru, be flexible and innovative! It’s parmesan meatball soup for dinner tonight!

 

More SOUP RECIPES You’ll Love:

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A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

Print

Parmesan Meatball Soup

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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 4
Calories 877kcal

Ingredients

Meatballs

  • Frozen Meatballs Halved if you aren’t going to make them yourself
  • 1 Cup Fresh Bread Crumbs see note
  • 1/3 Cup Milk
  • 1/2 Pound Ground Beef
  • 1/2 Pound  Italian sausage mild
  • 1 Large Egg
  • 1/4 Yellow Onion grated
  • 2 Cloves Garlic minced
  • 1/2 Cup Fresh Parmesan Grated
  • 2 Tablespoons Fresh Italian parsley chopped or 1 tablespoon dried
  • 1/2 Teaspoon Worcestershire Sauce
  • 1 1/2 Teaspoons Dried Basil
  • 1 1/2 Teaspoons Dried Oregano
  • 1/4 teaspoon Crushed red pepper flakes
  • 1/2 Teaspoon Kosher Salt
  • 1 Pinch Black Pepper freshly ground

Soup

  • 2 Tablespoons Olive Oil
  • 1 Cup Onion yellow, diced
  • 1 Carrot peeled, finely diced
  • 1 Stalk Celery finely diced
  • 2 Cloves Garlic large, minced
  • 2 Tablespoons Tomato paste
  • 1 Can Crushed Tomatoes 28 oz.
  • 3 Cups Beef Broth low sodium
  • 1 Cup Milk
  • 3 Cups Mozzarella shredded
  • 1/2 Cup Parmesan freshly grated
  • 1 teaspoon Italian seasoning
  • 1 Squeeze Lemon
  • Kosher Salt
  • Black Pepper freshly ground
  • Parsley freshly chopped, for garnish
  • 4 Bread bowls

Instructions

For the Meatballs

  • Dump the bread crumbs and milk into a bowl and stir until softened. Set aside.
  • Preheat oven to 350º and line two baking sheets with foil. In a large bowl, combine all meatball ingredients and stir with a wooden spoon until combined. Do not over-mix.
  • Roll into meatballs, about 1/2-1” in diameter and transfer to one prepared baking sheet.
  • Bake until browned and cooked through, 15 minutes, remove from the oven. 
  •  In a large pot over medium-high heat, heat the oil. Add the onion, carrots and celery to the pot and cook until soft and golden, 6 minutes.  Quickly add garlic and cook until fragrant, 1 minute. Add tomato paste and seasonings and stir until combined, then add tomatoes, beef broth, and milk and stir until everything is mixed together.
  • Add the meatballs to the pot by gently lowering in with a spoon and bring to a simmer, then add half the mozzarella and all of the Parmesan. Season with salt, and pepper then squeeze in a little lemon and stir again.
  • Heat the broiler
  • Ladle soup into four bread bowls and top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot with a dash of fresh parsley.

Notes

  • To make bread crumbs, place bread in a food processor or blender and pulse until it is bread crumbs.

Left overs should be stored in the refrigerator for 3-4 days.

 

Nutrition

Serving: 1g | Calories: 877kcal | Carbohydrates: 31g | Protein: 50g | Fat: 62g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 2196mg | Potassium: 1112mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4016IU | Vitamin C: 22mg | Calcium: 772mg | Iron: 5mg

A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

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READ: Parmesan Meatball Soup

Originally posted at Oh Sweet Basil

Air Fryer Cauliflower (quick side dish)

The air fryer strikes again for this easy-to-make recipe for air fryer cauliflower! 

Seasoned, crispy, fried cauliflower florets are a low-carb and Keto but to be honest, everyone in my family loves this!

top view of Air Fryer Cauliflower on a plate with a fork

Cauliflower is a superfood and it roasts perfectly in the air fryer! Cook up a batch as a side dish, or as a guilt-free snack!

Easy Air-Fried Cauliflower

Air fried cauliflower is one of our favorite recipes it requires little prep and minimal seasoning and cooks in about 15 minutes.

The caramelization from the air fryer makes this dish even more flavorful.

Eat this as a side dish or use in place of steamed cauliflower in dishes like mashed cauliflower, to add to casseroles or even in roasted cauliflower soup.

Air Fryer Cauliflower in the air fryer before cooking

Ingredients/Variations

CAULIFLOWER – I prefer to use fresh cauliflower in the air fryer but if you only have frozen, use that!

Frozen cauliflower does not need to be thawed first. Simply brush with olive oil (or spray with cooking spray).

SEASONINGS We use garlic powder, salt & pepper, and parmesan in this recipe. Switch it up by trying different seasonings. Or coat the cauliflower florets with buffalo sauce and make “wings.”

cooked Air Fryer Cauliflower in the air fryer

How to Cook Cauliflower in the Air Fryer

It’s super easy and fast to cook up some tasty cauliflower!

  1. Prepare the cauliflower and toss with a bit of oil and seasonings (per recipe below).
  2. Place cauliflower pieces in the air fryer basket and fry until tender.
  3. Sprinkle with parmesan cheese and cook another few minutes until the cheese is melted and crispy.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

More Air Fryer Sides

Did you make this Air Fryer Cauliflower? Be sure to leave a rating and a comment below! 

top view of Air Fryer Cauliflower on a plate with a fork

Air Fryer Cauliflower

Seasoned Air Fryer Cauliflower is ready in less than 20 minutes, making it the perfect side dish!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4
Calories 132
Author Holly Nilsson

Ingredients

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • salt & black pepper to taste
  • cup parmesan cheese finely shredded

Instructions

  • Cut cauliflower into florets. Wash and drain very well.
  • Combine olive oil, garlic powder, salt, and pepper in a small bowl. Toss with cauliflower.
  • Preheat air fryer to 390°F.
  • Place cauliflower in the air fryer basket and cook 12 minutes.
  • Sprinkle with parmesan and cook an additional 2-3 minutes or until florets reach desired doneness.

Notes

If the cauliflower is wet (after washing) it will steam instead of roast so be sure to drain very well. If possible, I try to wash the cauliflower the day before roasting.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

To reheat, air fry 3-4 minutes or until heated through.

Nutrition

Calories: 132 | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 69mg | Calcium: 130mg | Iron: 1mg
Air Fryer Cauliflower cooking in the air fryer with writing
close up of plated Air Fryer Cauliflower with a title
Air Fryer Cauliflower in the air fryer and plated with a title
Air Fryer Cauliflower in the air fryer with a title

Originally posted at Spend with Pennies