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Category: Soup Recipes

How To Make the BEST Egg Drop Soup
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Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons throughout. Enjoy this savory, simple to make soup recipe that comes together in just 15 minutes.

This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. It goes great served with our favorite better than takeout Easy Fried Rice, this delicious Sweet and Sour Chicken, or even this Slow Cooker Mongolian Beef.

Egg Drop Soup Recipe

This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! I love ordering this at restaurants and decided it was time I learned to make it at home! It’s such a family favorite of ours, we now eat it at home at least twice a month. It’s perfect served along with some ham fried rice or a simple beef and broccoli. I find that it doesn’t usually fill us all the way up on its own, so I like making some skillet sesame chicken to go along with it!

It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian-inspired meals. We had it as a main course (with pork) for dinner on a busy weeknight and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!

Ingredients

The best part about this egg drop soup is that it is a few fresh and simple ingredients. You don’t have to hunt down any unique ingredients, in fact, you may already have everything you need on hand! It’s a chicken broth soup, with mushrooms and eggs. You can add more to this recipe than I have listed below. You can always add more vegetables, and I will often add a little white pepper and salt. If you do add salt, make sure to add low sodium soy sauce or taste before adding the salt. You can find the measurements below in the recipe card.
- Chicken Broth: This is the base of the soup. You could use vegetable broth instead if you wanted.
- Soy Sauce: You can also add some sesame oil too!
- Green Onion: They add fresh and bright flavor.
- Mushrooms: You can buy the presliced baby bella or button mushrooms. It really doesn’t matter what type of mushrooms you buy, just try to slice them evenly so they all cook at the same rate.
- Cornstarch: To thicken the soup.
- Eggs: You will scramble them first, and then drop them in the warm soup to cook them.
How to Make Egg Drop Soup

If you crave egg drop soup every time you go to a Chinese restaurant, then you are going to love how simple it is to make at home! I love making it at home because I think it tastes even better than takeout. It’s so yummy, and seriously only takes 15 minutes to whip up. With just a few simple ingredients, I can’t find any reason not to make this soup all the time!
1. Add Ingredients: In a large pot add 3 ½ cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup.
2. Add Eggs: Reduce heat to a simmer. Then slowly stir in the beaten eggs as you are stirring the soup. The eggs will start spreading out like ribbons in the soup. Then garnish with additional chopped green onions if desired.
Tips for Making Egg Drop Soup

Thicken Your Soup: The chicken stock mixed with corn starch thickens this soup right up. If it is runny you can add in more corn starch, flour, or other thickeners that you prefer. Egg Drop Soup should be a clear, creamy color with a thick texture with a white-looking ribbon that floats in the soup.

Eating Keto: Guess what my keto friends?! This egg drop soup is a keto-friendly recipe! It has 17 grams of fat, 23 grams of protein and only four grams of net carbs per serving. This is simple to make and perfect for your Keto diet!

Adding Protein: This is not traditional, but I know my family really wants meals that are hearty. I find myself adding chicken and pork to this recipe all the time! I usually add leftover pork chops or roasted chicken to the soup once it is done to make this meal a little more filling.
Storing Leftovers

I love making this simple soup because it makes a great lunch or appetizer. It’s so much better than leftovers from Chinese restaurants! Here is how to store leftovers.

In the Refrigerator: Egg Drop Soup will last about 3 to 4 days in the refrigerator. It warms up nicely on the stove top for about 8 to 10 minutes, stirring occasionally.

In the Freezer: If you are needing to freeze this soup, you will want to only freeze the broth. The eggs will become rubbery when reheating. It is best to reheat the broth and add the eggs once it is heated up.
More Asian Inspired Meals

I absolutely love Asian flavors! They are so crave-able and my whole family enjoys them, which means we eat a lot of Asian inspired food at our house. Here are a few of our favorite meals that we come back to again and again!
In a large pot add 3 ½ cups of chicken broth, soy sauce, green onions, and mushrooms, and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth and whisk until combined. Pour into the soup. Reduce heat to a simmer.

Slowly stir in the beaten eggs as you are stirring the soup. The eggs will start spreading out like ribbons in the soup. Garnish with additional chopped green onions if desired.

Originally Posted Feb 6, 2019
Updated April 5, 2023

Serves: 4

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Soup

Cuisine Chinese

Keyword egg drop soup
April 5, 2023
Hungarian Goulash
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Hungarian goulash is a hearty and scrumptious beef stew that is Hungary’s national dish. Beef is slow-cooked with onions, tomatoes, carrots, and potatoes to make this the ultimate comfort food and perfect dish for cold days.

I love making Hungarian Goulash because it all cooks in one pot and the smell is to die for! I make this all the time at home and it’s definitely a family favorite recipe that we’ve enjoyed together for a long time. Stew is a great one-pot dinner that will satisfy the whole family! Once you try this recipe, you’ve got to try this Guinness Beef Stew, this amazing Bean Stew, and this Tuscan Vegetable Chicken Stew.

Goulash Hungarian

Goulash means a highly seasoned stew of meat and vegetables. It comes from Hungary and is actually their national dish. It’s really popular all over the world too. Here in America, we have created our own version of it (American Goulash), as have many other countries. I think that the original is the best version! It is SO flavorful and a really easy dish to put together. My kids absolutely love it when I make it!

The best part about Hungarian goulash is you don’t have to make anything else to go along with it. You absolutely can whip up some homemade pasta or serve this along with some breadsticks, but it’s hearty and filling all on it’s own! The vegetables get so soft and flavorful that my kids totally forget they are eating carrots. The tomatoes are so fragrant and create a perfectly balanced stew.

Ingredients

Hungarian goulash is a great stew with just the basic ingredients. First, you cook the onions in butter which is always a perfect way to start any recipe. Then you add more and more vegetables that add more and more flavor. Other ingredients that you could add are caraway seeds, bay leaf, and red bell peppers. Once I scoop out the portions into the bowls, I love adding a dollop of sour cream. You can find the measurements below in the recipe card.
- Butter: This is to cook the onions and beef.
- Onion: Onion is what adds so much flavor to this recipe. It also helps to season the meat.
- Stewing Beef: You can use pretty much whatever kind of beef you want because it will cook for a long time and become tender.
- Garlic: Fresh garlic cloves minced up infuse a ton of flavor in this recipe.
- Paprika: You can use regular paprika, or Hungarian paprika if you want to make it really traditional.
- Salt and Pepper: Brings out lots of flavor in the stew.
- Beef Broth: This is what makes the base of the stew so flavorful and adds lots of nutrients too.
- Diced Tomatoes: I like to use these canned tomatoes because they are actually more flavorful than fresh tomatoes.
- Carrots: They cook until they are soft and soak up all of the broth making them honestly the most flavorful ingredient.
- Potatoes: Potatoes soak up all of the flavors too and make the stew so filling.
Hungarian Goulash Recipe

Hungarian goulash is just like most stews you have made before. It is really simple to make, I think you’re going to love it! You can use ground beef instead of a cut of beef if you want to. I have served this over egg noodles and it was amazing. This is a great recipe to make in your slow cooker or dutch oven even! It’s a great recipe no matter how you make it. I don’t usually use any all-purpose flour to thicken the sauce because I like the consistency. You will cook the beef cubes until they are fork tender.
1. Saute Onions and Beef: In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.
2. Add Seasonings: Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.
3. Add Veggies: Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.
4. Enjoy: Serve hot and add additional salt and pepper to taste.
Tips for Making Hungarian Goulash

Hungarian goulash is really simple to make. If you make this recipe and want to change it to fit your family’s palate’s, here are some changes I’ve made and loved!

Spices: You can always add more spices and fresh herbs. I love adding caraway seeds and bay leaves. You can also add fresh herbs at the end like basil, thyme, and anything else you think would go well.

Other Types of Protein: You don’t have to just stick to cubed meat, you can use other proteins as well. I have used ground beef from the freezer and it was amazing. You can use any cut of beef, and you can use chicken too. If you don’t want to add any proteins, you could add mushrooms instead.

Ways to Cook Goulash: You don’t have to just stick to cooking this on the stove. I have made goulash in the crock pot before and it’s a great way to make this dish super low maintenance. If you are making it in the slow cooker, saute the onions and meat over the stove, then transfer everything to the slow cooker and follow the recipe from there. Cook on low for 4-6 hours. You can also cook this in a Dutch oven.
Storing Leftovers

This Hungarian goulash recipe makes a lot so it’s likely that you will have leftovers! This makes a fantastic lunch or dinner the next day!

In the Fridge: Place your cooled goulash in an airtight container and put it in your fridge. Leftover goulash can last 3-4 days in the refrigerator.

In the Freezer: You can definitely freeze goulash! Once your goulash has cooled then you can place it in a casserole dish and cover it with a double layer of foil. Or, you can put it in a ziplock bag and lay it flat in your freezer. Make sure to label your container with the date! American goulash can stay frozen for up to 3 months.

Reheat: You can heat this back up on the stove on medium heat until it’s warmed through. Or, you can warm it up in the microwave. Cook it for 1-2 minutes on high and stir. Continue this until its warmed up!
More Stew Recipes

You can never have too many amazing stew recipes in your recipe book! It’s a great way to cook a simple and nutritious meal that freezes well and is super hearty and filling. Here are a few of my favorite recipes that my family can’t get enough of!
In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.

Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.

Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.

Serve hot and add additional salt and pepper to taste.

Serves: 8

Calories152kcal (8%)Carbohydrates7g (2%)Protein15g (30%)Fat8g (12%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol46mg (15%)Sodium674mg (28%)Potassium469mg (13%)Fiber2g (8%)Sugar3g (3%)Vitamin A4039IU (81%)Vitamin C8mg (10%)Calcium50mg (5%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Hungarian

Keyword beef stew, goulash, hungarian goulash
March 21, 2023
Borscht
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Borscht: the perfect soup for when you want to feel healthy but need something packed with flavor. It’s like a hug in a bowl, if that hug was made of beets and potatoes. This tasty Ukrainian soup will become a new family favorite!

I love recreating eastern European recipes at home! After you make this hearty and delicious Borscht, you’ll have to try my homemade pierogi recipe as well as this Hungarian stew. They’re both so satisfying and delicious!

What is Borscht?

If you’ve never tried it, borscht is a traditional soup that originated in Eastern Europe. It’s made with beets, potatoes, cabbage, carrots, onions, and sometimes meat. (Yum!) It’s usually served with a dollop of sour cream and a slice of bread (usually rye). Borscht is a popular dish in many countries, including Russia, Ukraine, Poland, and Lithuania. The soup is known for its bright purple color and sweet and savory taste. It’s a healthy and filling meal that’s perfect for cold weather, and it’s also a great way to get your daily serving of vegetables! It’s also packed with fiber, making it the perfect pot of nutrition.

You won’t believe how easy it is to make borscht! All you need to do is chop up some veggies, throw them in a pot with water, and let it simmer away until everything is cooked through. And the best part? You can add leftovers from your fridge! Got some extra carrots and celery lying around? Toss them in! And if you’re feeling fancy, you can even add some meat or beans for extra protein. Once everything is cooked, just add a dollop of sour cream and voila! You’ve got a delicious and healthy meal in no time. So next time you’re feeling lazy but still want something hearty, give this beet soup a try!

Borscht Ingredients

Who knew that such simple ingredients could create such a delicious and colorful soup? Borscht proves that beets, potatoes, and cabbage are more than just boring veggies – they’re the stars of the show! It’s the ultimate combination of comfort and flavor. Check out the recipe card below for all measurements.
- Olive Oil: Used for sautéing vegetables, this oil adds a subtle, fruity flavor to the soup. Can also be substituted with other cooking oils like vegetable or canola oil.
- Chopped Carrots: Adds a natural sweetness and a pop of color to the soup.
- Chopped Potatoes: Makes the soup thick and hearty. You can substitute this with other starchy vegetables like sweet potatoes or butternut squash if you’d like!
- Sliced Cabbage: Adds a bit of crunch and earthiness to the soup. You can also use leafy greens like kale or spinach instead.
- Minced Garlic Cloves: Adds bold, savory flavor to the borscht. If you don’t have fresh garlic, garlic powder also works!
- Chicken Broth: Provides a savory, flavorful base for the soup. Beef broth works too! Use vegetable broth for a vegetarian or vegan version.
- Whole Canned Beets: The star ingredient of borscht! Beets give the soup its distinctive earthy, sweet flavor and vibrant purple color. If you can’t find whole beets, you can also use canned diced beets or fresh beets (roasted or boiled) that have been peeled and chopped.
- Salt and Pepper: Add both to taste.
- Sour Cream: (For garnish) Provides a creamy, tangy contrast to the soup. If you don’t like sour cream, you can use Greek yogurt or crème fraîche instead.
- Fresh Chopped Dill: (For garnish) Adds a fresh, herbal zing to the soup.
How to Make Ukrainian Borscht

Making borscht is as easy as a walk in the park (only 3 steps!), and the whole family will fall in love with its earthy sweetness and vibrant color! It’s the perfect soup to warm your heart and fill your belly. Plus, it’s a great way to get your daily dose of veggies and vitamins!
1. Sauté Veggies: In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Then toss in your garlic and sauté everything for about 2-3 minutes.
2. Add in Remaining Ingredients: Add in your vegetable broth, chopped beets, salt and pepper and then bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.
3. Serve and Enjoy: Serve hot with sour cream and fresh dill, add more salt and pepper to taste.
Tips and Tricks

Borscht is super easy to customize. Here are a few ways you can make it your own! You’re going to love it. This is the perfect hearty dinner to make while nights are still chilly.

Adjust Seasoning: Borscht is a versatile soup, so feel free to adjust the salt, pepper, and other spices to your liking.

Using Other Vegetables: Don’t be afraid to experiment with different vegetables! You can add other root vegetables like parsnips or turnips, leafy greens like kale or spinach, or even mushrooms or tomatoes.

Different Broth: Instead of chicken or vegetable broth, try using beef or mushroom broth for a richer, heartier flavor.

Add Protein: To make the soup more filling, you can also add protein like shredded chicken, beef, or sausage. Vegetarians can add beans or tofu.

More Toppings: Sour cream and dill are classic toppings for borscht, but you can also try crumbled feta cheese, chopped scallions, or a drizzle of olive oil.

Serve With Bread: Borscht is traditionally served with bread, so try pairing it with a crusty baguette, French bread, or pumpernickel for a hearty meal.
Storing Leftovers

Borscht is the gift that keeps on giving – it lasts for days! You can easily heat it up throughout the week for a hearty, nutrient-packed lunch.

In the Refrigerator: In an airtight container, borscht will stay good for about one week.

In the Freezer: You can also freeze leftovers! Keep them in an airtight container or freezer bag and then store for 2-3 months. Let it thaw overnight in the fridge before reheating.
More Delicious, Hearty Soup Recipes

We’re not out of the cold temperatures here in Utah quite yet, so I’ve kept homemade soups in the dinner rotation! I’m so excited to share a few of my favorite recipes with you. They’re all flavorful, hearty, and warm you right up! They’re also super easy to make which is a plus. Make the most of soup season and check out my full list of soups, stews, and chili here!
In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Toss in your garlic and saute everything for about 2-3 minutes.

Add in your vegetable broth, chopped beets, salt and pepper and bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.

Serve hot with sour cream and fresh dill, add more salt and pepper to taste.

Serves: 8

Calories91kcal (5%)Carbohydrates14g (5%)Protein2g (4%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat0.4gMonounsaturated Fat3gSodium559mg (23%)Potassium375mg (11%)Fiber3g (12%)Sugar6g (7%)Vitamin A2765IU (55%)Vitamin C12mg (15%)Calcium23mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, lunch

Cuisine Eastern European, Ukrainian

Keyword borscht, borscht recipe
March 20, 2023
Slow Cooker Corned Beef and Cabbage Stew
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Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

Corned Beef Stew

I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

The secret to making slow cooker corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

Slow Cooker Corned Beef Ingredients

The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.
- Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.
- Potatoes: I like to use russet. Cut into stew sized cubes.
- Celery: They add great flavor and texture.
- Onion: I prefer white onion for this recipe.
- Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.
- Cabbage: You will need ½ head of cabbage, and slice it into pieces that make sense to pick up with your spoon.
- Beef Broth: This is the base of this amazing sauce.
- Worcestershire Sauce: Adds spice.
- McCormick® Pickling Spice: This is the key ingredient!
- McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.
- McCormick® Paprika: I like a little spice.
- Salt and Pepper: Adds extra flavor.
- Cornstarch: Optional to thicken sauce.
- Parsley, Salt and Pepper: For garnish.
How to Make Slow Cooker Corned Beef and Cabbage Stew

This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew. The result was better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.
1. Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
2. Mix Spices in Bowl: In a medium-sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Then pour over the meat and veggies.
3. Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and the meat is cooked throughout.
4. Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
Tips for Making Corned Beef and Cabbage Stew

There are a lot of recipes for corned beef stew out there, but I’ve never tasted one that I like more than my slow cooker corned beef and cabbage recipe. It’s so simple and delicious. Here are a few additions or substitutions you could make if you have missing ingredients or want to switch things up, and tips for making the recipe.

Other Spices: When I think of a stew, I think of bay leaves. Absolutely feel free to throw some in when you get ready to turn the pot on. A sprinkle of dill could be amazing. McCormick has a spice packet for beef stew that you could throw in there too. Really just play with the flavors until they are perfect for you.

Cubed Ingredients: One of the biggest tips I could ever share is to pay attention to the size of your cuts. If you have huge chunks of meat, and tiny slices of celery, you are going to end up with tough meat and mushy veggies. Make sure to try to keep your cuts even in one inch cubes so that everything will finish cooking at the same time.

Add Beer: This is pretty traditional in the recipe. I don’t ever have beer in the house, so most of my recipes won’t call for it. This recipe tastes amazing with beer in it! You can add up to a cup of beer to help make that broth nice and flavorful.
Storing Leftovers

You better believe that this slow cooker corned beef and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer because it’s a family favorite and a great one to reheat when you need a flavorful dinner on the spot.

In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 6 days.

In the Freezer: Put your stew in a plastic bag in the freezer and store for up to 3 months.
More Stew Recipes to Try

No matter what time of year it is, my family is always excited about stew for dinner. It’s a great way to use pieces of meat that would be too tough to chew and turn them into a soft and flavorful dinner. It’s also an inexpensive way to put together a filling dinner, and to get my kids to eat their veggies! It’s all around a win win, so here are some of my other family favorites that you will love.
Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.

In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.

Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.

Add salt and pepper to taste and garnish with chopped parsley.

Originally Posted March 9, 2015
Updated March 5, 2023

Serves: 6

Calories434kcal (22%)Carbohydrates28g (9%)Protein29g (58%)Fat23g (35%)Saturated Fat7g (35%)Cholesterol82mg (27%)Sodium2743mg (114%)Potassium1340mg (38%)Fiber7g (28%)Sugar4g (4%)Vitamin A250IU (5%)Vitamin C88mg (107%)Calcium116mg (12%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Irish

Keyword corned beef and cabbage stew, slow cooker recipes, stew recipes
March 5, 2023
Lemon Chicken Orzo Soup
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If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.

Lemon and chicken were made for each other! They taste so amazing together, I just can’t get enough. If you love lemon chicken, you’ve got to try this Easy Greek Lemon Chicken, this delicious Creamy Lemon Chicken Piccata, and this Creamy Lemon Parmesan Chicken.

Chicken Lemon Orzo Soup

Lemon chicken orzo soup is like an elevated chicken noodle soup that is full of bright lemon flavor and tender orzo pasta. It is an absolute favorite at my house. The best part about it is it’s totally comfort food without being heavy in your stomach. It’s a light soup that is full of flavor and is always a hit. It also freezes really well so I love making extra to pull out of the freezer when someone is sick or I’m not in the mood to cook.

You want to make sure you have some cooked chicken ready to go. I love boiling chicken breast for a quick tender bite, but you can grab a rotisserie chicken from the grocery store to keep things simple. Baked chicken thighs are another go to because the dark meat is so flavorful! A great way to save money and still not spend a lot of time cooking chicken is this instant pot roasted chicken. Once the chicken is ready, the soup comes together in 20 minutes.

Ingredients

This lemon chicken orzo soup is made with only the best ingredients! Everything is fresh and flavorful, and a lot of these ingredients are staples in your kitchen already. Orzo is a pasta that looks like a grain of rice but bigger, you should be able to find it without any problems at your local grocery store. You can find the measurements below in the recipe card.
- Chicken Breasts: Boneless skinless chicken breasts are what I use, but you can use any type of chicken meat. Make sure it is cooked first before adding to the soup.
- Butter: This is the fat that you cook the veggies in before starting the soup.
- Onion: Fresh onions add so much flavor, you can’t skip this one!
- Carrots: You will peel and dice three medium carrots.
- Celery: Chopped celery adds great texture to the soup.
- Garlic: Adds a sweet and savory flavor. I dice fresh garlic cloves for the most flavor.
- Italian Seasoning: I like to make my own blend so I know it’s fresh with no added salt.
- Chicken Broth: Makes the perfect base for the soup. You could use vegetable stock if wanted.
- Orzo: This pasta can be found at any local grocery store. It looks like large rice
- Lemon Juice: Brightens up the soup!
- Lemon Pepper: Adds a little heat and extra lemon flavor.
- Rosemary and Parsley: An optional garnish.
- Parmesan Cheese: I like a little on top for extra flavor.
Lemon Chicken Orzo Soup Recipe

This lemon chicken orzo soup is so simple to make! It’s a quick one pot dinner that is filling and tasty. Your whole family will love this one. Chicken soup is so good fro the soul, and this is a quick recipe full of nutrients and flavor that your family will love. Here is how to make this recipe.
1. Melt Butter: Add the butter to a large pot and melt over medium heat.
2. Saute Veggies: Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.
3. Add Garlic: Add garlic and cook for 1 minute until fragrant.
4. Add Broth and Pasta: Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.
5. Simmer Until Thickened: Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.
6. Adjust Seasonings: Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.
7. Garnish: Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!
Tips for Making Lemon Chicken Orzo Soup

You can make this lemon chicken orzo soup in so many different ways. You can get creative with the ingredients you add until this recipe is perfect for you. Here are a few tips for making this recipe.

Additional Garnishes: There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, bay leaves, and baby spinach for extra nutrients and flavor.

Mirepoix: Mirepoix is a combination of carrots, celery, and onions. They are super flavorful and the French use them as a staple in most soups. I believe that is what makes this recipe so incredibly flavorful with only a few simple ingredients. Other recipes that use a mirepoix base are chicken pot pie and of course the classic chicken noodle soup.

Avoid Overcooking the Orzo: If you want to make this recipe ahead of time, the only thing you need to worry about is the orzo. It will soak up the liquid over time and become soggy. It cooks really fast, so I would just add some when you are ready to serve it and are warming it up.
Storing Leftovers

Lemon chicken orzo soup makes the most amazing leftovers! You can reheat it again and again and it just gets more flavorful. The broth is amazing and blends together perfectly after a day or two. Here is how to store leftovers.

In the Refrigerator: You can store leftovers in an airtight container in the fridge for up to 5 days.

In the Freezer: You can store your leftovers in the freezer for up to 3 months. I would leave out the orzo and add it in when you are reheating the soup to avoid the pasta getting mushy or dissolving.
More Must Try Soup Recipes

Soup makes a great appetizer or main course any time of the year. It’s flavorful and full of nutrients for the body. It also stores really well and makes a delicious lunch on the go. Here are a few of my favorite recipes that I can’t live without.
Add the butter to a large pot and melt over medium heat.

Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.

Add garlic and cook for 1 minute until fragrant.

Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.

Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.

Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.

Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

Serves: 6

Calories219kcal (11%)Carbohydrates19g (6%)Protein20g (40%)Fat7g (11%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol63mg (21%)Sodium1013mg (42%)Potassium475mg (14%)Fiber2g (8%)Sugar3g (3%)Vitamin A5251IU (105%)Vitamin C3mg (4%)Calcium36mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Soup

Cuisine American

Keyword lemon chicken orzo soup
February 26, 2023
Pozole Verde
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Pozole verde is a flavorful Mexican soup with fresh verde and shredded chicken. It is topped with ingredients like shredded cabbage, radishes, and lime for a bright, fresh, and flavor packed dish. It is the perfect soup for any occasion!

I love soups all year round! I just think they are so warm and cozy, and there’s usually a good reason to have soup on the table. If you love soup as much as I do, you’ll have to try this hearty and filling Lasagna Soup, this award winning Cheeseburger Soup, and this simple and flavorful Cauliflower Soup.

Chicken Pozole Verde

Pozole verde is a classic Mexican dish that is made frequently and reminds me of our classic chicken noodle soup. It is homey with so much rich and satisfying flavors. The first thing you do is cook the chicken and verde ingredients like tomatillo, onion, jalapenos and garlic. Then you remove the chicken and blend up the verde. It is so simple and yet SO packed with delicious flavors. I crave these flavors all the time and this dish just really hits the spot!

If you have ever made salsa verde or verde tacos, you know that fresh verde is off the charts delicious! Tomatillos are something I don’t use every day, but when I make something like my slow cooker pork chili verde or this chicken pozole, I wonder why it isn’t in EVERYTHING. It is so flavorful and unique! If this is your first time cooking with them, you can find them fresh in the produce section of your grocery store. They aren’t hard to work with and will take your cooking to the next level.

Ingredients

Pozole is made from simple and fresh ingredients. This pozole has chicken in it, but you could also use pork or even beef. It’s super delicious any way you make it! Fresh tomatillos, onions, jalapeños and garlic make up this fresh verde. I like to use chicken broth to make the soup because it is really flavorful and adds lots of nutrients. You could use vegetable stock or beef broth instead. Some people add poblano peppers or serranos for extra flavor which sounds amazing! You can find the exact measurements below in the recipe card.

Pozole Verde Ingredients
- Chicken Breast: You will not want any skin in your pozole verde. You can also use other parts of the chicken, dark meat is full of flavor!
- Tomatillos: Tomatillos are kind of like tomatoes because they are considered a fruit. Tomatillo actually means “little tomato” in Spanish! They taste similar to a tomato but are a little less sweet.
- Yellow Onion: These onions are flavorful and affordable, and they are perfect for adding extra flavor to this soup.
- Jalapeños: Fresh jalapeños add a punch of heat and flavor.
- Garlic: Fresh garlic cloves add a ton of flavor to the verde.
- Dried Oregano: I like to add oregano to balance out the acid from the tomatillos. You could also use Mexican oregano.
- Cumin: Cumin has a warm and nutty flavor that really deepens the soup.
- Salt: Add some salt to bring out all the delicious flavors of the other ingredients.
- Pepper: I like to add some pepper to add extra heat and another layer of flavor.
- Chicken Broth: Chicken broth is the perfect base for the soup. It has a lot of nutrients and will make the soup taste incredible.
- White Hominy: Hominy is a type of field corn. You will want to use the canned version so it is nice and soft and you don’t have to worry about cooking it.
- Cilantro: Cilantro can be touch and go for some people, but I love the fresh and citrusy flavor it has.
Fresh Toppings
- Shredded Cabbage: Fresh shredded cabbage adds a really nice crunch and some fresh flavor to the pozole verde.
- Lime Wedges: I like to add a fresh squeeze of lime juice once I dish up the bowl. I sometimes just drop the whole wedge in the soup so that it keeps adding flavor as I’m eating.
- Radishes: You will want to slice them pretty thin so they are easy to eat and don’t overwhelm the flavor of the soup.
- Cilantro: I add fresh cilantro on top for an extra burst of fresh flavor.
Pozole Verde Recipe

Green pozole is just one of the many delicious ways to make pozole! It is super easy to make and will really wow everyone in your family. It is always a crowd pleaser at my house when I serve it. Add some fresh sour cream on top for a pop of extra flavor!
1. Add Ingredients: In a large stock pot on the stovetop, add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, then bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.
2. Shred Chicken: Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.
3. Make Verde: Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.
4. Simmer: Simmer everything together for an additional 10-15 minutes uncovered.
5. Add Fresh Toppings: To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.
Tips for Making Pozole Verde

Pozole is a really delicious Mexican stew that can be made in so many different ways! You can really make this dish your own by switching up the ingredients that you decide to add. Here are some tips for making your pozole verde.

More Heat: If you like your soup on the spicy side, the best way to ramp up the heat is to leave the seeds in your jalapeños! That will add plenty of extra heat without adding different flavors to the mix.

Other Fresh Garnishes: There are a lot of ways to dress up your pozole. I like to add sour cream, avocado, and fresh cabbage on top. Some people add pepitas, which are a delicious pumpkin seed that really taste amazing in this dish. You can get creative and add whatever you like!
Storing Leftovers

This pozole verde is so amazing because it seriously gets more flavorful overtime. The second day of this soup it just tastes out of this world delicious! Here is how to store your leftovers.

In the Refrigerator: You can store your pozole verde in an airtight container in the fridge for up to 5 days. You can also store it in the freezer for up to 3 months.
Other Mexican Inspired Recipes

I think Mexican dishes are full of so much flavor. There are so many fun and unique recipes that I can’t wait for you to try! Here are a few of my family’s favorites that I think your family will love too.
In a large stock pot add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.

Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.

Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.

Simmer everything together for an additional 10-15 minutes uncovered.

To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.

Serves: 8

Calories214kcal (11%)Carbohydrates16g (5%)Protein27g (54%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol76mg (25%)Sodium1577mg (66%)Potassium670mg (19%)Fiber3g (12%)Sugar5g (6%)Vitamin A223IU (4%)Vitamin C16mg (19%)Calcium45mg (5%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Mexican

Keyword Mexican stew, pozole verde
February 12, 2023
Tuscan Vegetable Chicken Stew
Tuscan vegetable chicken stew is so comforting and full of hearty vegetables, white beans and chicken. Super easy to make and perfect for busy weeknights!

It has been SO cold here in Utah. Homemade soups and stews have been my go-to! For more hearty goodness to warm you up from the inside-out, try this creamy sausage tortellini soup, zuppa toscana, or slow cooker pasta e fagioli!

Tuscan Chicken Stew With Vegetables

Comfort food season is in full force! Today I’m bringing you a simple and insanely delicious recipe for Tuscan vegetable chicken stew. The weather has been cold and snowy where I am and there is nothing that I love more than to warm up with a big nourishing bowl of this cozy stew. Homemade soups and stews really are the best. Especially when they’re chock full of soft, tender veggies!

I loaded mine up with celery, zucchini, red peppers, carrots, diced tomatoes and white beans. Just let them simmer together in a large pot with some garlic, onions and Italian herbs to create a super rich and flavorful base. You guys are going to love how amazing this makes your kitchen smell! Pair your delicious Tuscan vegetable chicken stew with some homemade breadsticks or rolls for dipping.

Ingredients Needed

Not only is this stew super easy to make, it’s also packed with tons of healthy and hearty veggies. The best part is that you can easily customize it with whatever you have on hand! This is a great recipe for leftover veggies in your fridge.
- Olive Oil: Used to sauté all the tasty veggies in the stew.
- Butter: Butter makes everything taste better! It adds a richness to the stew that can’t be beat.
- Flour: This works as a thickening agent. I used all-purpose flour.
- Chicken Broth: The base of the stew! You can also use vegetable or mushroom broth if you prefer.
- Italian Seasoning: My favorite blend of herbs! Want to try making your own? Find my full recipe here.
- Red Pepper Flakes: A pinch of this can add a hint of heat to your stew, but feel free to leave it out if you want a milder flavor.
- Canellini Beans: These tasty white beans add protein and fiber to your stew, making it a filling and nutritious meal. You can also swap them out for chickpeas or kidney beans.
- Chicken Breast: Cooked and chopped chicken (you can also use shredded!) is a great source of protein. It also adds a satisfying and hearty texture to the stew.
- Apple Cider Vinegar: A splash of this tangy and sweet vinegar brightens up the flavors in your stew.
- Salt and Pepper: A pinch of salt and pepper go a long way to enhance and balance the flavors in your stew.
- Parsley for Garnish: Chopped fresh parsley adds a pop of color and a fresh, herbal taste to your stew.
- Parmesan Cheese: A sprinkle of this nutty and salty cheese makes a delicious topping for your Tuscan vegetable chicken stew.
Vegetables
- Onion: Adds depth and character to the stew.
- Minced Garlic: Garlic adds a bold and zesty punch to the stew.
  Carrots: They add color and nutrition to the stew.
- Celery: Celery adds a satisfying crunch and a touch of bitterness to the stew. It’s the perfect balance!
- Zucchini: This is a versatile veggie that adds bulk and texture to the stew. You can also use squash.
- Red Bell Pepper: A colorful burst of sweetness in every bite! You can also use different colors of bell pepper for more variety.
- Diced Tomatoes: Create a rich and savory broth with a touch of acidity.
- Spinach Leaves: Spinach adds color, nutrition, and a mild, earthy flavor to your stew. Kale also works!
How to Make Tuscan Vegetable Chicken Stew

It’s so easy. And perfect for chilly days! Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese. The flavors meld together so perfectly, you won’t be able to get enough.
1. Sauté Vegetables: In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and sauté for about 4-5 minutes until the vegetables are tender.
2. Add Remaining Veggies: Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
3. Add Flour: Sprinkle in the flour to create a roux and cook for 1 minute. Then slowly add the chicken broth while continuously stirring until it starts to thicken and comes together.
4. Mix in Beans and Seasonings: Stir in the Italian seasoning, red pepper flakes, beans, and then the canned tomatoes.
5. Simmer: Bring to a boil, stirring frequently. Then add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
6. Stir in Remaining Ingredients: Stir in the spinach and cider vinegar. Then cook for an additional 3-4 minutes or until everything is warmed through.
7. Add Garnish and Serve: Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
Tips and Tricks

Tuscan vegetable chicken stew is super easy to make, but here are a few simple things to keep in mind so it turns out perfectly.

Use Fresh Veggies: While garden fresh veggies may be off the table for now, you’ll still want to make sure you’re using nice, ripe veggies since they’re the main flavor in this stew.

Taste and Adjust: Because every ingredient can vary in flavor and intensity, be sure to taste your stew and adjust the seasonings as needed. Salt and pepper can help to balance the flavors.

Using a Slow Cooker: Tuscan vegetable chicken stew can also be made in a slow cooker! Simply add all of your ingredients and let it cook on low for about 6 hours.
How Long Does Tuscan Vegetable Chicken Stew Last?

This homemade stew works SO well for leftovers. Simply pop it in an airtight container and heat it up for a quick, hearty meal!

In the Refrigerator: Chicken vegetable stew will last in the fridge for up to 4 days. Allow the stew to cool completely before transferring it to an airtight container. To reheat, simply warm the stew in a saucepan over medium heat or in the microwave until it’s hot.

Can it Be Frozen?

Yes! Tuscan vegetable chicken stew can be frozen for up to 3 months. To freeze the stew, allow it to cool completely, then transfer it to an airtight container or freezer bag. When you are ready to eat the stew, simply thaw it in the refrigerator overnight, then reheat in a saucepan over medium heat or in the microwave until warmed through.
More Delicious Homemade Soups and Stews

Stay warm and cozy this winter with a few more of my favorite soup recipes! They’re so easy to make and have the most amazing flavor. I know you will love them as much as I do! You can also find my full list of soup recipes here.

Soup Recipes

One-Pot Chicken Stew

Soup Recipes

Black Bean Soup

Dinner

Guinness Beef Stew

Dinner

Best Ever Slow Cooker Beef Stew
Print

Tuscan Vegetable Chicken Stew

Tuscan Vegetable Chicken Stew – so comforting and full of hearty vegetables, white beans and chicken.

Course Dinner, Main Course

Cuisine American

Keyword tuscan vegetable chicken stew

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 181kcal

Author Alyssa Rivers

Ingredients

1 tablespoon olive oil

3 tablespoons butter

1/2 medium onion, diced

2 cloves garlic, minced

2 cups carrots, chopped

2 cups celery, chopped

1 large zucchini, chopped

1 sweet red bell pepper, chopped

1/4 cup flour

4 cups chicken broth

1 tablespoon Italian seasoning

½ teaspoon crushed red pepper flakes, optional

1 19 oz. can cannellini beans, drained and rinsed

1 28 oz. can diced tomatoes, undrained

1 cup cooked chicken breast, chopped

1 cup fresh spinach leaves, chopped

2 tablespoons cider vinegar

salt and pepper to taste

fresh parsley, for garnish

Parmesan cheese, for garnish

Instructions

In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and saute for about 4-5 minutes until the vegetables are tender.

Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.

Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.

Stir in the Italian seasoning, red pepper flakes, beans, and canned tomatoes.

Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.

Stir in the spinach and cider vinegar. Cook for an additional 3-4 minutes or until everything is warmed through.

Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.

Video

Notes

Originally posted November 18, 2016

Updated on February 7, 2023

Nutrition

Calories: 181kcal | Carbohydrates: 14g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 713mg | Potassium: 552mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8723IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 2mg
February 7, 2023
Creamy Sausage Tortellini Soup
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Creamy sausage tortellini soup is thick and creamy with chunks of cooked pork sausage, carrots, buttery kale and three cheese tortellini pasta all cooked in a smooth tomato sauce. This soup will become an instant favorite!

Is there anything better than homemade soup on a chilly day? I especially love pasta-filled soups. They’re so hearty! If you love tortellini as much as I do try this creamy chicken tortellini soup, Tuscan garlic tortellini soup or tomato tortellini soup!

Creamy Sausage Tortellini Soup

Tortellini soup is the perfect comfort food! Imagine a warm bowl filled with plump, cheesy tortellini pasta swimming in a creamy tomato broth. But wait, it gets even better – I’ve added some yummy ground pork sausage for a little extra protein and flavor. And for a touch of green, some fresh kale leaves add a pop of color, texture and most importantly- a boost of vitamins! This soup is sure to warm you up on a chilly day and satisfy your taste buds. Plus, it’s super easy to make.

All you need to do is throw all of your ingredients (most of which I’m sure you already have) in a pot and voila! You have a delicious, hearty soup that will rival your favorite Italian restaurants. You can even serve it up with some tasty homemade breadsticks to complete the meal with. This broth is perfect for dipping! Even though this creamy sausage tortellini soup has kale in it, the picky eaters in my family still love it. It’s that good! Looking for amazing homemade soups? See my full list of recipes here!

Ingredients Needed

Creamy sausage tortellini soup is so simple to make and loaded with flavor. It has everything you need from meat to vegetables all cooked to perfection in a savory tomato broth. It’s the perfect combination! As the sausage tortellini soup is cooking, the flavors continue to build and infuse. One sip and you’ll be hooked! *Note: exact measurements can all be found in the recipe card below.
- Ground Pork Sausage: Try cooking this ahead of time for easy prep! Ground turkey also works if you want a leaner option.
- Vegetables: I sautéed the ground sausage with chopped carrots, onion, and garlic for the perfect texture and savory flavor.
- Italian Seasoning: Adds the best flavor! You can use prepackaged Italian seasoning or make your own blend using this recipe here.
- Flour: This will thicken up your soup base. Cornstarch also works if that’s what you have on hand! You’ll just need to use half the amount as flour, mixed with cold water and then added to the soup.
- Chicken Broth: This acts as the base of the soup. Vegetable broth also works!
- Tomato Paste: A flavorful thickener.
- Heavy Cream: A must for making this soup rich and creamy! Greek yogurt is another great substitute.
- Three Cheese Tortellini: Packs cheesy flavor into each bite! Both fresh and frozen tortellini work here. You may just need to add on a few more minutes of simmering time if using frozen tortellini.
- Kale: Adds a delicious texture and great nutrients to the soup. This can be swapped out with fresh baby spinach as well.
- Salt and pepper: Add to taste!
Make it Dairy-Free

Trade the cheese tortellini for a regular pasta like bowtie or penne and use dairy-free heavy cream or almond milk as a thickener. It will not be the same thickness and the taste will change slightly, but it’s still delicious and perfect for those avoiding lactose!

How to Make Creamy Sausage Tortellini Soup

Making this creamy sausage tortellini soup is a breeze. Simply throw all of your ingredients together and then let the flavors meld on the stove! Want to set it and forget it? This soup can also be cooked in a slow cooker or crockpot on low for 6 hours. It’s the perfect meal to come home to at the end of the day!
1. Sauté Pork and Vegetables: In a large pot over medium-high heat add the sausage. Then cook and crumble until brown. Once cooked, remove and set aside on a plate. Then add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
2. Stir in the Remaining Ingredients and simmer: Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until the tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.
Delicious Variations

Creamy sausage tortellini soup is literally my favorite! It’s super simple to whip up and can be customized just as easily. Here are some variations to help make it your own!

Meat: Change up your meat if you prefer turkey sausage, cubed chicken or ground beef instead!

Cream: Heavy cream is best but if you are looking for a lighter substitute try half and half. Greek yogurt also works and adds some extra protein as well!

Vegetables: Add in chunks of potatoes, mushrooms, zucchini or even bell peppers.

Broth: For other flavoring try beef broth or vegetable broth. Use what you have on hand!

Make it Spicy: For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (¼ teaspoon to start out with) to the soup.
Storing Creamy Sausage Tortellini Soup

This Italian sausage tortellini soup does so well made ahead and even frozen! As the soup sits together in a ziplock bag or airtight container, the flavors continue to meld and become more delicious. It’s so easy to reheat and makes the perfect comforting meal for chilly winter days.

In the Refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.

Reheating: You can either thaw your sausage tortellini soup in the refrigerator overnight or simply add your ziplock bag to a bowl of hot water. Once thawed or taken from the refrigerator simply add the soup to a skillet or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.
More Delicious Soup Recipes

Oh, how I love homemade soup. It really is the best! It’s so comforting and warms you up from the inside out. I’ve rounded up my favorite soup recipes for you to try this winter. They are the absolute best! Need more ideas? Check out this winter soup roundup here!
In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.

Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

Originally posted December 15, 2019
Updated January 24, 2023

Serves: 8

Calories456kcal (23%)Carbohydrates30g (10%)Protein18g (36%)Fat30g (46%)Saturated Fat13g (65%)Cholesterol95mg (32%)Sodium1388mg (58%)Potassium762mg (22%)Fiber3g (12%)Sugar5g (6%)Vitamin A6052IU (121%)Vitamin C51mg (62%)Calcium152mg (15%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Side Dish, Soup

Cuisine American, Italian, Italian American

Keyword sausage, sausage tortellini soup, tortellini
January 24, 2023
Easy Homemade Ramen
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over some ramen noodles and loading up with your favorite toppings! This is an easy dinner that everyone will love!

Japanese food is one of my favorite cuisines. I love trying to recreate all of the delicious flavors at home! You should definitely give this hibachi chicken, chicken katsu, and seared ahi tuna a try!

Quick and Easy Japanese-Style Ramen

Ramen is one of my favorite comfort foods, especially when the temperatures drop! It’s important to note that this is NOT the ramen that I’m sure we’ve all had at some point in life, college days maybe? The days before a paycheck when you realize you only have a couple dollars to your name. I’m sure we’ve all had similar experiences.

This recipe is inspired by traditional Japanese ramen. I love it because it has rich, savory broth and of course – all of the delicious toppings! For my take on this recipe, I added sauteed mushrooms, bokchoy, sliced green onions, grilled chicken, and of course soft boiled eggs! The best part about making homemade ramen is that you can customize the broth and toppings exactly how you want! You’ll have to try these yakitori skewers as well for a dinner inspired by delicious Japanese cuisine.

Ingredients Needed

Here is everything you need to make the tasty, savory broth, as well as some topping ideas! The great thing about making homemade ramen is that you can customize the broth and mix and match toppings to your liking. Check out the recipe card below for exact measurements.
- Sesame Oil: Used for cooking the vegetables in. I love using sesame oil to cook with because it adds the best nutty flavor.
- Minced Garlic: Makes the broth nice and savory!
- Ginger Paste: A classic ingredient in Asian cuisine. This adds zip to the flavor of the broth.
- Sliced Mushrooms: Regular brown mushrooms work great here! You can also use shiitake mushrooms.
- Chicken Stock: Chicken broth is typically what I have on hand and great for a savory soup base. If you want your ramen to have more of the classic Tonkotsu flavor, use pork broth instead. You can also use vegetable broth as a vegetarian/vegan alternative.
- Water: Adjusts the consistency of the ramen soup.
- Soy Sauce: Add a splash for savory flavor!
- Baby Bokchoy: I love adding greens to ramen. These can be chopped or left whole. You can also use spinach!
- Instant Ramen Noodles: You only want the uncooked noodles. Throw out those seasoning packets! You can also use fresh ramen noodles if you can find them.
- Salt and Pepper: Add to taste.
Optional Toppings
- Grilled Chicken: I added sliced grilled chicken but you can also use pork or chashu. For a vegetarian protein, try adding tofu!
- Soft Boiled Egg: A must-add for ramen.
- Sliced Green Onions: Add extra flavor to the broth.
- Sesame Seeds: For garnish and nutty flavor.
How to Make Homemade Ramen

It’s so easy! Plus, this homemade ramen comes together in less than 30 minutes, making it a great option for dinner on busy weeknights. The family is going to love it!
1. Sauté Vegetables: Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
2. Add Liquids: Pour in the chicken stock, water, and soy sauce.
3. Simmer: Then bring to a boil and simmer for about 5 minutes.
4. Cook Bokchoy: Add the bokchoy and then simmer for an additional 2 minutes to soften the leaves.
5. Add Noodles: Remove the pot from the heat. Then place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
6. Transfer to Serving Bowls: Divide the ramen, veggies, and broth evenly into bowls.
7. Add Toppings: Top the ramen with sliced grilled chicken and soft boiled eggs. Then garnish with toppings of choice and enjoy!
Making Soft-Boiled Eggs

No ramen is complete without some soft-boiled eggs. I steam my eggs, and anywhere between 7-9 minutes will give a good soft boiled egg depending on how runny you want it. 7 minutes will give a pretty runny egg while 9 minutes gives a more formed center.
Ways to Customize Your Homemade Ramen

This ramen broth comes together easily and it’s so simple to customize. You’re going to love it! Homemade ramen is the perfect winter meal. It just warms the soul!

Want to Add More Flavor to Your Broth? Just sauté some aromatics: onion, garlic, ginger, miso, lemongrass. Feeling adventurous? Add in some sliced jalapeños. But be warned, the heat can get intense with just a small amount.

Topping Ideas: For the toppings you can really do whatever you want. We have done sliced up pork, beef, bacon, in this instance we went for chicken. Toss in some spring onion, dried seaweed, chopped red peppers, and a soft boiled ramen egg for a pretty epic flavor combo. You can also add narutomaki- these are the flat, round, pink and white fishcakes traditionally added to ramen. You can find them at your local Asian market.
How Long Does Homemade Ramen Last?

Once the noodles and all of the toppings are added, you’ll want to consume your ramen within an hour or two. If you need to store your ramen, store the noodles and broth separately so the noodles don’t get soggy.

More Hearty Soup Recipes

Feeling the urge to cuddle up with some comforting soups? Here are a few more of my favorite recipes to warm you up from the inside out! They’re always a hit with everyone in my family and SO easy to make! Need more dinner inspo? Find my full list of soup recipes here.
Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.

Add in the sliced mushrooms and cook for 3-5 minutes or until softened.

Pour in the chicken stock, water, and soy sauce.

Bring to a boil and simmer for about 5 minutes.

Add the boychoy and simmer for an additional 2 minutes to soften the leaves.

Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.

Divide the ramen, veggies, and broth evenly into bowls.

Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

Originally posted September 20, 2017
Updated December 1, 2022

Serves: 4

Calories126kcal (6%)Carbohydrates9g (3%)Protein8g (16%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol7mg (2%)Sodium2328mg (97%)Potassium283mg (8%)Fiber1g (4%)Sugar4g (4%)Vitamin C0.5mg (1%)Calcium18mg (2%)Iron0.8mg (4%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Asian American, Japanese

Keyword 20 minute, homemade ramen
December 1, 2022
Turkey Noodle Soup
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Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.

Nothing compares to homemade soup. It’s just so flavorful, comforting, and delicious! I have too many favorite soup recipes to count. A few you’ve got to try, though, is this copycat zuppa toscana, pasta e fagioli, and Italian wedding soup!

Turkey Noodle Soup (Great for Thanksgiving Leftovers!)

I don’t know about you, but after Thanksgiving I always have more turkey than I know what to do with. You can only have so many turkey steaks before you start to get burned out, so make this soup instead! I honestly think it rivals my homemade chicken noodle, and that’s saying something! Once you try this turkey noodle soup for yourself, you’ll see what I mean. It’s just too good.

This is one of my favorite things to make after Thanksgiving because it’s so comforting and delicious. The broth is extremely flavorful and creamy! Once you add fresh herbs, veggies, and thick egg noodles, it really comes together. Of course, we can’t forget the leftover Thanksgiving turkey you worked so hard on! Shred some up for juicy bits of goodness throughout this delicious homemade soup. From there, all you need to do is grab some saltine crackers and get ready for a cozy night in!

Ingredients for Turkey Noodle Soup

The great thing about this turkey noodle soup is all of the pantry staples it uses. Once Thanksgiving is over, the last thing I want to do is make a trip to the grocery store! See the recipe card below for exact measurements.
- Butter: Used for cooking the diced veggies in.
- Onion: For soups, I usually use sweeter onions. Go for white or yellow!
- Carrots: You’ll want these to be peeled and diced.
- Celery Stalks: I love diced celery in soup because it adds the best texture!
- Minced Garlic: Fresh garlic is the best for adding in savory flavor.
- Herbs: Time to break out your spice rack! To give your soup the best flavor, add dried thyme, dried parsley, and dried basil as well.
- Flour: Add a little flour to thicken your broth.
- Turkey Broth: This acts as the base of your soup. You can either use prepackaged broth or make your own! Chicken broth will also work.
- Shredded Turkey: Another way to use up leftover turkey meat from Thanksgiving!
- Canned Evaporated Milk: A must-add for creaminess.
- Salt and Pepper: Add both to taste.
- Noodles: I used dried homemade style egg noodles.
- Frozen Peas: You’ll throw these in at the end to make your turkey soup a little more hearty.
Using Bouillon Cubes

For an extra pop of savory flavor, throw in a chicken bouillon cube! It gives this turkey noodle soup the perfect seasoned, umami flavor. I typically use 1 bouillon cube per 2 cups of water.

Let’s Make Some Homemade Soup!

This noodle soup is SO easy to make and the best for leftover turkey from Thanksgiving! Your family is going to love it. Once you start making soup from scratch, you won’t go back!
1. Cook Vegetables: In a large pot over medium high heat, add the butter and melt. Then add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
2. Add Flour: Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
3. Add Broth: Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.
4. Mix in Remaining Ingredients, Simmer: Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
5. Season to Taste: Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!
Making Homemade Turkey Stock

This turkey noodle soup is super easy to make from scratch thanks to all of the leftovers from Thanksgiving. If you want to make homemade turkey stock, save your turkey carcass and bones. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings. Then, let it simmer for about 3 hours and strain once it’s done. You can use this in place of packaged chicken or turkey broth.
Storing Leftovers

Is there anything better than leftover soup? It’s so easy to heat up for a hearty lunch. Now that you have a big pot of turkey noodle soup made, here’s how to keep it tasting fresh and delicious!

In the Refrigerator: Store turkey noodle soup in an airtight container for 3-4 days.

Can Turkey Noodle Soup Be Frozen?

Yes! Let your turkey noodle soup cool and then transfer it to a gallon-sized freezer bag. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.
More Ways to Use Leftover Turkey

Here are a few more unique ways to use up leftovers from Thanksgiving! These recipes are great for weeknight dinners. Your family is going to love them!
In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.

Sprinkle the flour over the cooked vegetables. Stir until a paste forms.

Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.

Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.

Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

Serves: 6

Calories410kcal (21%)Carbohydrates35g (12%)Protein32g (64%)Fat16g (25%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.3gCholesterol122mg (41%)Sodium1429mg (60%)Potassium690mg (20%)Fiber4g (16%)Sugar11g (12%)Vitamin A5766IU (115%)Vitamin C14mg (17%)Calcium212mg (21%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword thanksgiving, turkey noodle soup recipe
November 24, 2022