WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Scrumptious No Bake Chocolate Desserts

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ALBONDIGAS SOUP RECIPE

• Classic, comforting, and deeply satisfying
  
• Tender meatballs that don’t fall apart
  
• Big flavor from simple ingredients
  
• Gets better as it sits
  
• Freezer-friendly and weeknight-friendly

Albondigas Soup

When I want something that feels like it took all day (even though it didn’t), I reach for this albondigas recipe for soup.

It’s hearty and comforting, but it’s not heavy or greasy, and every ingredient has a reason for being there.

But what makes this one really special is how everything cooks in stages and ends up exactly where it should be. 

The meatballs stay tender, the broth gets deep and smoky, and the vegetables don’t all turn to mush because they go in when they’re supposed to. That matters more than people realize.

Albondigas isn’t a rush-it soup. You let it simmer gently, you let the flavors settle, and you let the pot do the work. 

By the time it’s ready, it tastes like something that’s been passed down, not thrown together. And those are always the soups people remember.

INGREDIENT NOTES 

• Ground Beef (85%): Enough fat to keep the meatballs tender without greasiness.
  
• Uncooked Rice: Cooks inside the meatballs and keeps them light. Long-grain is the best choice.
  
• Chipotle Peppers in Adobo: For smoky heat, not fire. Adjust the amount to taste.
  
• Sazón Goya: Adds depth and color. Trust me, it’s doing more than you think!
  
• Chicken Bouillon: For a little extra flavor in the broth. The powder is easy to combine with the Sazón, but soup base works too.
  
• Potatoes & Carrots: First veggies into the pot so they have time to become soft.
  
• Zucchini: Goes in last so it stays tender, not mushy.

VARIATIONS 

Chicken Albondiga Soup: Swap the beef in the meatballs for ground chicken.

Meat Combo: Combine even leaner ground beef with ground pork. 

Extra Spicy: Add an extra chipotle pepper or a spoonful of adobo sauce.

No Zucchini: Swap in green beans or skip it and double the carrots.

Herb Swap: Use parsley or mint instead of cilantro if needed.

SERVING SUGGESTIONS

• Finish with extra chopped cilantro and lime wedges at the table.
  
• Serve with warm corn tortillas or bread.
  
• Great with Mexican red rice or cilantro lime rice on the side.
  
• Pair this albondigas soup recipe with a simple cabbage slaw or cactus salad.
  
• Add something sweet for dessert, like apple empanadas!
  

ALBONDIGAS RECIPE SOUP FAQ 

This albondiga soup recipe works because it’s built around controlled protein behavior and moisture management.

Ground beef meatballs rely on raw rice to regulate texture. As the soup simmers, the rice gelatinizes, absorbing liquid and swelling inside the meatball. 

That internal expansion prevents excessive protein tightening, which keeps the meatballs tender instead of dense. No breadcrumbs needed.

Blending the tomatoes, chipotle, garlic, and bouillon creates a stable liquid suspension rather than a thin broth.

That puree slightly thickens as it heats, helping evenly distribute fat-soluble flavors and preventing ingredients from separating. 

While there’s no Maillard reaction here (this is a wet environment, after all), flavor development comes from slow extraction and integration, not browning.

Gentle simmering matters because boiling causes mechanical agitation, which disrupts protein networks before they’ve fully set. 

Adding vegetables in stages accounts for cell wall breakdown rates and water release, preserving texture and balance.

It’s not guesswork. It’s applied food science, quietly doing its job.

TOOLS NEEDED

• Large Soup Pot: Deep enough to hold everything and wide enough to do so gently.
  
• Blender: Makes a smooth, cohesive broth base.
  
• Large Mixing Bowl: Plenty of room for making the meatballs.
  
• Spoon or Hands: Gentle mixing only to keep things tender and moist.
  
• Ladle: Makes serving Mexican albondigas soup easier and cleaner.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Soup Recipes

Panera Tomato Soup (Copycat Recipe)

Vegetable Tortellini Soup

Lentil Italian Soup

Stuffed Pepper Soup Recipe (Culver’s Copycat)

Print

Albondigas Soup

Albondigas Soup combines juicy beef-and-rice meatballs with tender veggies in a smoky, tomato broth with heat and fresh herb flavor.

Course Soup

Cuisine Mexican

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 368cal

Author Donna Elick

Ingredients

FOR THE MEATBALLS

• 1 pound lean ground beef I like 85% lean
• 1/3 cup uncooked long-grain white rice
• 1/4 cup chopped fresh cilantro
• 1 large egg
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cumin

FOR THE SOUP

• 4 Roma tomatoes
• 3 garlic cloves, peeled
• 2 chipotle peppers in adobo
• 1 1/2 tablespoons chicken bouillon powder
• 1 packet Sazón Goya
• 2 cups water
• 2 medium russet potatoes, peeled and cut into large chunks
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 medium zucchini, diced (about 2 ½ cups)
• 1/4 cup chopped fresh cilantro
• 5 cups water

Instructions

• MAKE MEATBALL MIXTURE: In a large mixing bowl 1 pound lean ground beef, 1/3 cup uncooked long-grain white rice, 1/4 cup chopped fresh cilantro, 1 large egg, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and 1/2 teaspoon ground cumin Use clean hands or a spoon to gently mix just until everything is combined. The mixture should feel moist and slightly sticky but not wet. Do not overmix.
• FORM MEATBALLS: Roll the mixture into golf ball-sized meatballs. Place them on a plate or baking sheet. They do not need to be perfect.
• BLEND BROTH BASE: Add the 4 Roma tomatoes, 3 garlic cloves, peeled, 2 chipotle peppers in adobo, 1 1/2 tablespoons chicken bouillon powder, 1 packet Sazón Goya, and 2 cups water to a blender. Blend until completely smooth. The mixture will be red and slightly thick.
• START SOUP: Pour the blended mixture into a large pot. Add the remaining 5 cups water. Place the pot over medium-high heat and bring it to a gentle simmer. You should see small bubbles forming around the edges and smell a smoky tomato aroma.
• ADD MEATBALLS: Carefully lower the meatballs into the simmering broth one at a time. Cover the pot, reduce heat to medium-low, and cook for 20 minutes. The soup should gently bubble, not boil. The meatballs will float slightly as they cook.
• ADD POTATOES AND CARROTS: Add 2 medium russet potatoes, peeled and cut into large chunks and 2 medium carrots, peeled and diced. Stir gently so the meatballs stay intact. Cover and cook for 10 minutes, until the potatoes begin to soften when pierced with a fork.
• FINISH WITH ZUCCHINI: Add 1 medium zucchini, diced and remaining 1/4 cup chopped fresh cilantro. Cook uncovered for 5 minutes. The zucchini should be tender but not mushy, and the soup should smell fresh and savory.
• SERVE: Remove from heat and let sit for 5 minutes before serving. Ladle into bowls and enjoy hot.

Notes

Beginner Tip: Keep the soup at a gentle simmer. If it boils hard, the meatballs can break apart.

Make-Ahead: This soup tastes even better the next day. Cool completely before storing.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat for 5 to 10 minutes, stirring occasionally.

Freezing: Freeze cooled soup in freezer-safe containers for up to 2 months. Leave room for liquid expansion.

Ingredient Note: Do not use instant rice. It overcooks and causes the meatballs to fall apart.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 43g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 1177mg | Sugar: 6g | Fiber: 5g | Calcium: 97mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Albondigas Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON

• Big, bold comfort-food flavor
  
• Loaded with bacon, chicken, corn, and cheese
  
• Thick, creamy chowder that eats like a meal
  
• Feeds a crowd easily
  
• Reheats beautifully for leftovers

Chicken Bacon Corn Chowder

If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.

But chicken corn chowder with bacon and cheese? This is a soup that means business.

You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.

Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.

This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.

INGREDIENT NOTES

• Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
  
• Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
  
• Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
  
• Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
  
• Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
  
• Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.

VARIATIONS

Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).

Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.

Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.

No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.

Even Richer: Swap half and half for heavy cream.

Lighter Version: Use whole milk and reduce the amount of cheese slightly.

SERVING SUGGESTIONS

• Finish with extra bacon and parsley on top.
  
• Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
  
• Cheesy chicken corn chowder is great with a simple green salad on the side.
  
• Perfect for potlucks or family dinners. This recipe serves 12!
  
• Stretch servings and pair smaller bowls with BLT sandwiches.

CHICKEN CORN AND BACON CHOWDER FAQ

This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.

Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.

Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.

Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.

Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.

TOOLS NEEDED

• 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
  
• Slotted Spoon: For removing bacon while leaving the grease behind.
  
• Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
  
• Vegetable Peeler: For the potatoes.
  
• Chef’s Knife: Evenly chopped chicken and veggies matter for timing.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Soup Recipes

Chicken Pot Pie Soup

Roasted Tomato Basil Soup

One Pot Mac and Cheese Soup

Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

Print

Chicken Bacon Corn Chowder

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 (about 1 ½ cups per serving)

Calories 452cal

Author Donna Elick

Ingredients

• 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
• 2 tablespoons butter or butter-flavored olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic about 3 cloves
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper
• 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
• 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
• 3 cups chicken stock
• 2 cups half and half
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded sharp cheddar cheese
• Fresh parsley, chopped optional garnish

Instructions

• COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add 1/2 pound thick-cut bacon, about 6 slices, cut into pieces and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
• REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
• COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
• REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
• SAUTÉ AROMATICS: Reduce the heat to medium. Add 1 medium yellow onion, diced and 1 tablespoon minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
• ADD SEASONING AND FLOUR: Sprinkle 1/2 cup all-purpose flour, 2 teaspoons smoked paprika, 1 to 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper over the onions. Stir well to coat the onions evenly.
• BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add 3 cups chicken stock, 2 cups half and half, 4 cups frozen corn or kernels cut from about 4 large ears fresh corn, 2 cups red potatoes, peeled and diced, cooked chicken, and remaining bacon to the pot. Stir to combine.
• SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
• ADD CHEESE: Stir in the 8 ounces shredded Colby Jack cheese and 8 ounces shredded sharp cheddar cheese until melted and fully combined.
• HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
• SERVE: Ladle into bowls and garnish with reserved bacon and Fresh parsley, chopped, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

Nutrition

Serving: 1 | Calories: 452cal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 732mg | Sugar: 3g | Fiber: 2g | Calcium: 321mg | Iron: 1mg

Originally published November 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Bacon Corn Chowder appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR IRISH APPLE CAKE

• Apple-forward, just like it should be
  
• Soft cake with a crisp, buttery topping
  
• Warm custard takes it over the top
  
• Not overly sweet… balanced and comforting
  
• Works for dessert or a special breakfast

Irish Apple Cake

This is an old-soul kind of cake. The kind that doesn’t rush or show off.

It’s apples first. Always. They soften into the cake, sink just enough, and give it that dense, tender crumb that feels intentional. The streusel bakes up golden and a little craggy, which I love. Nothing too perfect.

And then there’s the custard. Warm. Vanilla-heavy. Spoonable. You don’t drown the cake… you let it pool around the slice and do its thing.

This is the dessert you make when you want something grounding. Comforting. Quietly special.

Irish apple cake with custard sauce doesn’t ask for attention. It earns it.

INGREDIENT NOTES 

• Granny Smith Apples: Tart, sturdy, and perfect for baking. Honeycrisp is a good alternative. This cake is meant to be apple-heavy.
  
• Cinnamon: Just enough to warm things up without taking over.
  
• Rolled Oats: Gives the streusel some texture and that rustic feel.
  
• Whole Milk: Used in both the Irish apple cake and the custard for richness and consistency.
  
• Egg Yolks: The backbone of the custard. This is where the silkiness comes from.

VARIATIONS 

No Custard: Dust with powdered sugar and serve as a breakfast-style cake.

Extra Spice: Add a pinch of nutmeg or cloves to the batter.

Pear Swap: Replace half of the apples with diced pears.

Nutty: Add chopped walnuts or pecans to the streusel.

Dairy Free: Swap whole milk for oat or soy milk, use plant-based butter for the streusel, and skip the custard.

SERVING SUGGESTIONS

• Plate warm Irish apple cake with custard sauce spooned over the top.
  
• Great after a simple, hearty meal like chicken vegetable soup or cottage pie.
  
• Tastes lovely with hot tea or coffee. Maybe even an Irish coffee 😉
  
• Swap the custard for a generous drizzle of salted caramel sauce.
  

IRISH APPLE CAKE RECIPE FAQ 

This recipe for Irish apple cake works because it’s built for fruit.

The batter has enough structure from the creamed butter and eggs to support a heavy load of apples without collapsing, but it’s not so tight that it turns dry. 

Granny Smith apples are key here: their acidity and firmness let them soften during baking while still holding their shape, which gives the cake its signature dense, tender texture instead of turning it mushy.

The streusel does more than add crunch. The cold butter melts slowly in the oven, creating pockets of steam that keep the top light while the sugar caramelizes for flavor. 

And the custard? That’s controlled protein thickening. Gentle heat allows the egg yolks to coagulate gradually, creating a smooth, stable sauce instead of scrambled eggs. 

When warm custard meets a cooled slice of cake, you get contrast (temperature, texture, and richness) that makes the dessert feel complete rather than heavy.

TOOLS NEEDED 

• 8-inch Round Cake Pan: Keeps the cake thick and tender.
  
• Electric Mixer: For creaming the butter properly.
  
• Saucepan: Dedicated to the custard. Don’t rush it!
  
• Whisk: Essential for smooth custard.
  
• Fine-Mesh Strainer: Optional but helpful for ultra-smooth sauce.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Print

Irish Apple Cake

Enjoy tender Irish Apple Cake with buttery streusel and warm vanilla custard on top. A rustic, comforting dessert that’s easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 (1 slice)

Calories 757cal

Author Donna Elick

Ingredients

Apple Cake

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1/4 cup whole milk
• 3 Granny Smith apples, peeled, cored, and diced (about 3 cups)

Streusel Topping

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup rolled oats
• 6 tablespoons unsalted butter, cold and cubed

Custard Sauce

• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Spray an 8-inch round cake pan with nonstick spray.
• MIX DRY INGREDIENTS: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Set aside.
• CREAM BUTTER: In a large mixing bowl, beat 1/2 cup unsalted butter, room temperature and 1/2 cup granulated sugar on medium-high speed until light and fluffy.
• ADD WET INGREDIENTS: Add 2 teaspoons pure vanilla extract, then beat in 2 large eggs, room temperature one at a time. Mix in 1/4 cup whole milk until combined.
• FINISH BATTER: Reduce mixer speed to low and mix in the flour mixture just until combined. Fold in 3 Granny Smith apples, peeled, cored, and diced.
• TRANSFER BATTER: Pour the batter into the prepared pan and spread evenly.
• MAKE STREUSEL: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup rolled oats. Cut in 6 tablespoons unsalted butter, cold and cubed until pea-sized crumbs form.
• TOP AND BAKE: Sprinkle the streusel evenly over the batter. Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• COOL CAKE: Remove from the oven and cool completely in the pan.
• HEAT MILK: For the custard sauce, add 1 1/2 cups whole milk to a large saucepan. Heat over medium-high until just simmering, then remove from heat.
• WHISK EGGS: In a mixing bowl, whisk together 5 large egg yolks and 1/3 cup granulated sugar until pale.
• TEMPER: Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan.
• THICKEN: In a small bowl, whisk 1/2 cup whole milk with 1 tablespoon cornstarch. Stir into the saucepan. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
• FINISH SAUCE: Remove from heat, whisk in 2 teaspoons pure vanilla extract, then strain to remove any lumps.
• SERVE: Slice the cake and serve warm or at room temperature with custard sauce.

Notes

Make-Ahead: The cake can be made up to 4 days ahead and stored at room temperature in an airtight container.

Storage: Store custard sauce separately in the refrigerator for up to 3 days.

Reheating: Warm custard gently in the microwave in short intervals, stirring between each.

Apple Tip: This cake is meant to be apple-heavy. The apples soften during baking and give the cake its signature texture and flavor.

No Sauce Option: Skip the custard and dust the cake with powdered sugar for a lighter breakfast-style treat.

Nutrition

Serving: 1 | Calories: 757cal | Carbohydrates: 98g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 298mg | Sodium: 237mg | Sugar: 59g | Fiber: 4g | Calcium: 205mg | Iron: 3mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Irish Apple Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ROASTED TOMATO SOUP WITH BASIL

• Roasting brings out real tomato flavor
  
• Smooth, classic texture… no chunks
  
• Makes a big batch and freezes beautifully
  
• Better the next day (always a win!)
  
• Simple ingredients, serious payoff

Roasted Tomato Basil Soup

This is the soup you make when the weather shifts. Or when you need something steady. It’s been a go-to for us since we first put it on our site in 2011.

Roasting the tomatoes takes time. But it’s not work. You’re just letting them do what they’re supposed to do.

The house smells amazing. The soup simmers quietly. Nothing rushed. Nothing fussy.

Roasted tomato and basil soup isn’t the bright-red, can-style tomato soup. It’s deeper. Softer. More grown-up.

This is the bowl you sit with. Grilled cheese nearby. No distractions…. That’s the whole point.

INGREDIENT NOTES

• Roma Tomatoes: They’re meaty and less watery, which means you get a stronger flavor. Worth it! Vine-ripened tomatoes are the next best choice.
  
• Olive Oil: Don’t skimp. It helps the tomatoes caramelize instead of steaming on the pan.
  
• Dried Basil: Works beautifully in this roasted tomato basil soup recipe because it has time to rehydrate and bloom.
  
• Chicken Stock: I like using Kitchen Basics chicken stock for its clean, rich flavor, but any good-quality chicken stock will work.
  
• Sweet Onion: This one’s important! It plays with the natural sweetness of the tomato beautifully. Substitute shallots if needed.
  
• Crushed Red Pepper: Just a touch. You feel the heat more than taste it.

VARIATIONS

Creamy: Stir in a little heavy cream (warmed first) after blending.

Vegetarian: Swap the chicken stock for vegetable stock.

Spicy: Add a little more crushed red pepper or finish with a drizzle of chili oil.

Garlic-Lover: Roast a few garlic cloves with the tomatoes and blend them in.

Rustic: Skip straining if you like texture and don’t mind seeds.

SERVING SUGGESTIONS

• Classic with grilled cheese or saltine crackers. Obviously.
  
• Add a simple green salad on the side.
  
• Pair this roasted tomato basil soup recipe with roasted vegetables or some form of fried cheese.
  
• Serve with cacio e pepe and garlic bread for a hearty, comfort food meal.
  
• Finish with a drizzle of olive oil or cracked black pepper.

ROASTED TOMATO AND BASIL SOUP FAQ

Tomato soup lives or dies on concentration. Water is the enemy. That’s why roasting matters… it evaporates excess moisture and lets the natural sugars caramelize.

The long simmer after that isn’t about cooking tomatoes. It’s about marrying everything together.

And straining? That’s about mouthfeel. Seeds and skins don’t taste bad, but they interrupt the experience.

When soup is this simple, texture becomes part of the flavor. One spoonful of this roasted tomato soup with basil, and you’ll see what I mean!

For another comforting, homemade tomato soup, my new Albondigas Soup will be your new favorite!

TOOLS NEEDED

• Rimmed Baking Sheet: Tomato juices will run… rims matter.
  
• Large Stockpot: An 8-quart pot gives you room to stir without splashing.
  
• Blender: You’ll need to work in batches. Slow and careful.
  
• Fine-Mesh Sieve: This is what makes it restaurant-smooth.
  
• Wooden Spoon + Ladle: One for cooking and stirring, the other for serving.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Soup Recipes

Vegetable Tortellini Soup

Salsa Verde Chicken Soup

One Pot Mac and Cheese Soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Print

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is silky and comforting with deep tomato and herb flavor. A simple family favorite that'll warm you right up!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 (about 1 ½ cups per serving)

Calories 153cal

Author Donna Elick

Ingredients

• 3 pounds Roma tomatoes, halved lengthwise
• 1/4 cup extra virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 medium sweet onion, diced
• 1 tablespoon minced garlic (about 4 cloves)
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 2 cans (14.5 ounces each) diced tomatoes
• 2 tablespoons dried basil leaves
• 1 tablespoon Italian seasoning
• 32 ounces chicken stock I use Kitchen Basics

Instructions

• ROAST TOMATOES: Preheat the oven to 400°F. Add 3 pounds Roma tomatoes, halved lengthwise to a large bowl. Toss with 1/4 cup extra virgin olive oil, 1 tablespoon kosher salt, and 1 teaspoon fresh ground black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 45 minutes, until soft, blistered, and lightly caramelized.
• COOK AROMATICS: Place an 8-quart stockpot over medium heat. Add 2 tablespoons unsalted butter and melt. Add 1 medium sweet onion, diced, 1 tablespoon minced garlic, and 1/4 teaspoon crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the onions are soft and lightly golden.
• BUILD SOUP: Add the roasted tomatoes and all juices from the pan, 2 cans (14.5 ounces each) diced tomatoes, 2 tablespoons dried basil leaves, 1 tablespoon Italian seasoning, 1 tablespoon kosher salt, and 32 ounces chicken stock. Stir well.
• SIMMER: Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 40 minutes, stirring occasionally, until the flavors deepen.
• BLEND: Carefully transfer the soup to a blender in batches, filling no more than halfway. Blend until smooth. Pour the blended soup through a fine-mesh sieve back into the pot to remove skins and seeds.
• SERVE: Warm gently over low heat if needed, then serve hot.

Notes

Make-Ahead: This soup can be made up to 3 days ahead. The flavor improves as it rests.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring often.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Roma tomatoes give the best concentrated flavor, but vine-ripened tomatoes can be used if needed.

Nutrition

Serving: 1 | Calories: 153cal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1793mg | Sugar: 7g | Fiber: 3g | Calcium: 67mg | Iron: 2mg

Originally published October 2011, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Tomato Basil Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS PANERA BREAD TOMATO SOUP RECIPE

• Roasting the tomatoes adds real depth of flavor
  
• Smooth, creamy texture just like Panera’s
  
• Simple ingredients, big payoff
  
• Make-ahead and freezer-friendly
  
• Perfect soup-and-sandwich situation

Panera Tomato Soup Recipe

This is the one. The soup you order every single time and swear you’ll try something new next visit… but never do.

Roasting the tomatoes is the game-changer here. They get sweet, jammy, and a little charred, which makes the soup taste like it’s been working hard all day. And that swirl of cream at the end? Non-negotiable.

I make this when it’s chilly, when I’m tired, or when I just want something familiar and comforting that doesn’t feel boring.

And just like the original Panera Bread tomato soup recipe, this one is vegetarian all the way through. Toss on some croutons. Add a grilled cheese. Sit down. Life feels better.

INGREDIENT NOTES

• Cherry Tomatoes: Naturally sweeter than large tomatoes, especially when roasted. If you only have larger tomatoes, quarter them first and adjust the roasting time.
   
• Shallot: Milder and slightly sweet. Perfect for tomato soup without overpowering.
  
• Fresh Oregano: Earthy and aromatic, it holds up beautifully to roasting.
  
• Crushed Tomatoes: Adds body and consistency to balance the roasted tomatoes.
  
• Heavy Cream: Softens acidity and gives that signature Panera-style richness.

VARIATIONS

Deeper Flavor: Replace the water with chicken or vegetable stock.

Herb Swap: Use thyme instead of oregano for a softer herbal note.

Chunky-Style: Blend only half the soup for more texture.

Garlic Add-In: Roast a few whole garlic cloves with the tomatoes.

Cheesy Tomato Soup: Top with parmesan or cheddar cheese.

Vegan Option: Swap the heavy cream for full-fat canned coconut milk.

SERVING SUGGESTIONS

• Top each bowl with croutons, just like the restaurant version!
  
• Serve Panera creamy tomato soup in a homemade bread bowl or with a side of crusty bread.
  
• Drizzle with olive oil for a restaurant touch.
  
• If you’re feeding a crowd, pair with another Panera favorite: Mexican street corn chowder.
  
• Serve with grilled cheese sandwiches or a fresh green salad on the side.

PANERA TOMATO SOUP RECIPE FAQ

This Panera tomato soup recipe works because it balances sweetness, acidity, and fat… and that’s not an accident.

Roasting cherry tomatoes drives off excess water and caramelizes their natural sugars, which deepens flavor and reduces sharp acidity.

Blending roasted tomatoes with crushed tomatoes gives you both complexity and consistency: one brings flavor, the other brings structure.

Basil adds brightness, while oregano provides an earthy backbone that holds up to heat. The cream goes in after simmering so it doesn’t separate.

It emulsifies into the soup, softening the acidity and creating that velvety texture Panera is known for.

It’s simple technique, smart timing, and tomato science doing its thing.

TOOLS NEEDED

• Rimmed Baking Sheet or Baking Dish: For roasting tomatoes without spills.
  
• High-Powered Blender: Essential for ultra-smooth soup.
  
• Large Heavy-Bottomed Pot: Even heating prevents scorching.
  
• Wooden Spoon: Gentle stirring keeps the soup silky.
  
• Ladle: Soup night essential.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Copycat Soup Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Panera Tomato Soup (Copycat Recipe)

Pair this Panera Tomato Soup Recipe with a crusty bread bowl or grilled cheese sandwich. It's just as silky and creamy as the cafe version!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 130cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• blender
• large pot

Ingredients

• 2 pounds cherry tomatoes
• 1 large shallot peeled and quartered
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh oregano from about 3 sprigs
• 1 can crushed tomatoes 28 ounces
• 1 cup water
• 10 fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup heavy cream
• Croutons for serving
• Fresh basil leaves for serving

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a rimmed baking sheet or lightly grease a shallow baking dish.
• ROAST TOMATOES: Add 2 pounds cherry tomatoes, 1 large shallot, 3 tablespoons extra virgin olive oil, and 1 tablespoon chopped fresh oregano to the prepared pan. Toss to coat evenly. Roast for 20 to 25 minutes, until the tomatoes are soft, blistered, and lightly charred.
• BLEND BASE: Add 1 can crushed tomatoes, 1 cup water, 10 fresh basil leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/4 teaspoon crushed red pepper flakes to a blender. Blend until smooth. Add the roasted tomato mixture and blend again until completely smooth, working in batches if needed.
• SIMMER SOUP: Pour the blended soup into a large heavy-bottomed pot. Bring to a gentle simmer over medium heat.
• ADD CREAM: Reduce the heat to low and stir in 1/4 cup heavy cream. Simmer for 10 minutes, stirring occasionally, until warmed through and slightly thickened.
• SERVE: Taste and adjust seasoning if needed. Serve hot, garnished with Croutons and Fresh basil leaves.

Notes

Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently on the stovetop before serving.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat over medium-low heat on the stovetop or microwave individual bowls until hot.

Freezing: Freeze without cream for up to 3 months. Thaw, reheat, then stir in the cream before serving.

Ingredient Notes: You can substitute coconut milk for the heavy cream for a dairy-free option. Larger tomatoes can be used instead of cherry tomatoes, just quarter them and adjust roasting time as needed.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 217mg | Sugar: 5g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published November 2023, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Tomato Soup (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF STEW RECIPE FOR STOVE TOP

• True old-fashioned, no-fuss comfort food
  
• Easy one pot recipe, ready in just under an hour
  
• Tender beef and veggies in a thick, gravy-style broth (not soupy)
  
• Hearty on its own, but great with sides too
  
• Tastes even better the next day

Old Fashioned Beef Stew Recipe

This is the stew. The one you remember. The kind that fogs up the windows, makes the house smell amazing, and magically quiets everyone at the table.

Nothing takes me back to childhood faster than my mom’s recipes, and they were some of the first I started making once I was out on my own.

From creamy mashed potatoes to cheesy eggplant parmesan, each one is so nostalgic and comforting. But this easy beef stew recipe on the stove top? It somehow tastes exactly the same as when I was little… warm, rich, familiar, and grounding in the best way.

Nothing fancy here. No tricks. Just flour-dredged beef, vegetables that soak up all that gravy, and a pot that quietly does its thing.

This is the stew you make when you want people to feel taken care of. And honestly? That never goes out of style.

INGREDIENT NOTES

• Beef Chuck: The gold standard for any old fashioned beef stew recipe! Marbled, flavorful, and oh so tender after simmering.
  
• Seasoned Flour: Coating the beef thickens the stew and builds flavor as it browns.
  
• Tomato Sauce: Adds body and subtle acidity without making it tomato-forward. Tomato paste + a little water or broth works in a pinch.
  
• Red Potatoes: Hold their shape and don’t fall apart during simmering. Yukon Gold are a good alternative.
   
• Beef Broth: When making this beef stew recipe on the stove, start with 4 cups and add more if needed. It should fully cover the beef in the pot.
  
• Gravy Master: A seasoning and browning sauce that deepens color and adds savory richness.
  
  It’s not gravy mix… just a concentrated flavor booster used sparingly for that classic, dark stew look and taste.

VARIATIONS

Garlic Lovers: Add a clove or two of minced garlic with the tomato sauce.

No Gravy Master: Skip it if needed. The stew will still be delicious, just lighter in color

Extra Veggies: Sauté chopped onions and celery in a little extra oil before combining everything. Mushrooms are good too!

Herb Touch: Add a bay leaf while simmering (remove before serving).

Slow Simmer: Let it gently cook an extra 10–15 minutes for ultra-tender beef.

Deeper Flavor: Deglaze the pot with a splash of red wine after searing the beef, or replace some of the broth with dark ale.

Gluten-Free Option: Coat the meat in cornstarch or rice flour instead.

SERVING SUGGESTIONS

• Add a loaf of crusty bread or buttery dinner rolls.
  
• Serve with a fresh green salad or garlic-roasted vegetables.
  
• Make it extra thick and serve over rice, egg noodles, or mashed potatoes.
  
• Pair this beef stew recipe with stove top creamed spinach.
  
• Finish the meal with a rustic peach cobbler or a thick slice of buttermilk bundt cake.

BEEF STEW MEAT RECIPES FAQ

So many beef stew meat recipes miss out on the most important step: browning! This one works because it’s built the way stews were meant to be built… slow flavor, layered from the start.

Dredging the beef in seasoned flour before browning does two things: it helps create a deep, savory crust on the meat, and it thickens the stew naturally as it simmers.

Browning in batches prevents steaming, which is key for flavor development.

Tomato sauce adds subtle acidity that helps balance the richness, while Gravy Master deepens color and savory notes without overpowering anything.

And beef chuck? That cut is full of connective tissue that breaks down during simmering, turning tough cubes into tender, spoon-soft bites.

This beef stew recipe for the stove top isn’t just full of nostalgia. It’s kitchen science working exactly as it should.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Even heat = better browning and simmering.
  
• Resealable Gallon Bag: Easy, mess-free flour coating.
  
• Tongs or Slotted Spoon: For browning beef in batches.
  
• Wooden Spoon: For stirring without scraping the pot.
  
• Ladle: Because this stew deserves it.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Comfort Food Dinners

Print

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons paprika
• 2 pounds boneless beef chuck cut into bite-sized pieces
• 8 ounces tomato sauce
• 1 pound red potatoes diced small
• 1 pound baby carrots halved
• 4 to 6 cups beef stock
• 1 tablespoon Gravy Master

Instructions

• SEASON FLOUR: Add 1 cup all-purpose flour, half of 1 teaspoon kosher salt, half of 1 teaspoon fresh ground black pepper, and 1 1/2 teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
• HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• COAT BEEF: Add 2 pounds boneless beef chuck to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
• BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
• BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound red potatoes, 1 pound baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Masterr.
• ADD STOCK: Pour in 4 to 6 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
• SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
• SERVE: Taste and adjust seasoning if needed. Serve hot.

Video

Notes

Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI

• Ready in about 30 minutes
  
• Fresh, colorful vegetables in every bite
  
• Cheese tortellini makes it hearty without heaviness
  
• Flexible and freezer-friendly (with one smart rule)
  
• Perfect for busy weeknights or lazy Sundays

Vegetable Tortellini Soup

This is my “I need dinner, but I also need comfort” soup. You know the one.

It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.

And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.

I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.

INGREDIENT NOTES

• Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
  
• Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
  
• Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
  
• Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
  
• Fresh Basil: Added early for flavor, finished fresh for brightness.
  
• Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.

VARIATIONS

Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.

Chicken Version: Use chicken stock and add shredded rotisserie chicken.

Greens Please: Stir in a big handful of spinach or kale just before serving.

Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.

Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!

Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.

Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).

SERVING SUGGESTIONS

• Top with freshly grated Parmesan, cracked black pepper, or extra basil.
  
• Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
  
• Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
  
• Finish the meal with a warm batch of gooey chocolate chip cookies.

TORTELLINI VEGETABLE SOUP FAQ

This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.

Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.

Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.

Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.

And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.

That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
  
• Sharp Knife: Even veggie cuts = even cooking.
  
• Cutting Board: Because prep goes fast when it’s organized.
  
• Wooden Spoon: For stirring without damaging the pot.
  
• Ladle: Soup deserves dignity.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Print

Vegetable Tortellini Soup​

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 white onion diced (½ cup)
• 1/2 pound carrots peeled and diced (1 ½ cups)
• 2 ribs celery diced (1 cup)
• 1 red bell pepper diced (1 cup)
• 1 tablespoon minced garlic about 3 cloves
• 3 tablespoons fresh basil chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 6 cups vegetable stock 48 ounces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 19- ounce package refrigerated cheese tortellini
• Parmesan cheese for serving
• Fresh basil for serving

Instructions

• HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• SAUTÉ VEGETABLES: Add 1/2 white onion, 1/2 pound carrots, and 2 ribs celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
• ADD AROMATICS: Stir in 1 red bell pepper,1 tablespoon minced garlic, 3 tablespoons fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
• SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained. Stir well and bring to a gentle boil.
• COOK TORTELLINI: Add the 19- ounce package refrigerated cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
• SERVE: Ladle the soup into bowls and top with Parmesan cheese and Fresh basil.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 2134mg | Sugar: 8g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vegetable Tortellini Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SALSA VERDE SOUP

• Big flavors, tiny effort
  
• One-pot, weeknight-friendly magic
  
• Customizable toppings (aka the fun part)
  
• Light but still super satisfying

Salsa Verde Chicken Soup

Listen… living in Arizona does things to a person. You start putting chiles in everything. You measure life in limes. And suddenly every soup wants to be a salsa verde soup. 

I swear, my daughter can smell a pot of this chicken soup with salsa verde from across town. It’s tangy and spicy and cozy and just… ugh. Everything I want in a bowl. 

Not craving soup but want all the flavor, this salsa verde chicken enchiladas recipe is a winner!

Like chicken tortilla soup and white chicken chili had a brothy soup baby that’s also a little bit sassy.

And yes, I will absolutely judge you (lovingly!) if you forget the toppings. Load. Them. Up. Trust mama on this one.

INGREDIENT NOTES 

• Salsa Verde: Use a jar you love, or make this roasted version. Herdez and Trader Joe’s both work beautifully.
  
• Chicken Breasts: Thighs also work if you want extra richness.
  
• White or Pinto Beans: Either is great. Pintos make this salsa verde chicken soup feel a little heartier.
  
• New Mexico Chile Powder: Milder than standard chile powder. It adds warmth without blowing your face off.
  
• Cilantro: If you’re a cilantro-hater, skip it and add extra lime instead.

VARIATIONS 

Creamy Edition: Stir in sour cream or softened cream cheese at the end.

Thigh Lovers: Replace breasts with boneless thighs for richer flavor.

Beanless Bowl: Skip the beans for a salsa verde chicken soup that’s lighter and brothier.

Spicy Girl Version: Add extra jalapeño or a spoonful of chopped pickled chiles.

Veggie Loaded: Stir in diced zucchini during the simmer.

Rice Boost: Cook rice separately and stir it in just before serving.

Corn Tortilla Twist: Add a handful of corn tortillas (torn or cut into strips) while simmering. They thicken the broth beautifully.

SERVING SUGGESTIONS

• Pile high with avocado, shredded cheese, and crunchy tortilla chips.
  
• Serve with warm flour tortillas or cheesy baked taquitos.
  
• Pair chicken salsa verde soup with restaurant-style Mexican rice.
  
• Add a side of Southwestern egg rolls for a texture contrast.
  
• Finish with extra lime wedges… always.
  

CHICKEN SALSA VERDE SOUP FAQ

You know what always cracks me up? How people think salsa verde is “just green salsa.” No, no… it’s magic. Especially in soup. 

Tomatillos thicken the broth, the acidity keeps everything bright, and it sneaks flavor into every inch of the pot without you doing anything extra. 

When you sear the chicken first, you build that golden base that makes the soup taste like it simmered all afternoon. 

Between the aromatics, the chiles, and that splash of lime at the end… chicken soup with salsa verde is Southwest comfort at its finest. I’ve made it a dozen times, and it still makes me do a little happy dance.

TOOLS NEEDED 

• Large Dutch Oven: Helps you get that deep sear on the chicken.
  
• Cutting Board + Sharp Knife: Lots of chopping in this recipe.
  
• Tongs: For flipping the chicken without chasing it around.
  
• Two Forks or Hand Mixer: For shredding the chicken.
  
• Ladle: Because fishing soup out with a measuring cup is not the vibe.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Soup Recipes

One Pot Mac and Cheese Soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Cordon Bleu Soup

Print

Salsa Verde Chicken Soup

Salsa Verde Chicken Soup is bright and zesty but still cozy and comforting. This easy one-pot recipe is perfect for chilly weeknights!

Course Soup

Cuisine Tex Mex

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 250cal

Author Donna Elick

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil divided
• 1 small yellow onion diced (about 1 cup)
• 1 green bell pepper diced (about 1 cup)
• 1 jalapeno seeded and minced
• 4 cloves garlic minced (about 1 tablespoon)
• 32 ounces chicken stock 4 cups
• 16 ounces salsa verde 2 cups
• 1 15.5 ounce can white beans or pinto beans, drained and rinsed
• 1 15.25 ounce can sweet corn, drained
• 1 4 ounce can diced green chiles, undrained
• 2 teaspoons ground cumin
• 1 teaspoon New Mexico chile powder
• Juice of 1 lime
• ¼ cup chopped cilantro

Optional toppings: lime wedges, sour cream, sliced green onions, avocado slices, jalapeno slices, shredded cheese, tortilla chips

Instructions

• PREPARE CHICKEN: Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper over 1 1/2 pounds boneless skinless chicken breasts.
• SEAR CHICKEN: Heat a large Dutch oven over medium high heat until a drop of water sizzles on the surface. Add half of your extra virgin olive oil to the pot. Lay the chicken in the hot oil and sear for 3 to 4 minutes per side until the surface is deep golden brown, the edges look slightly opaque, and the chicken releases easily from the pot without sticking. Transfer to a plate.
• SAUTÉ VEGETABLES: Add the remaining half of the extra virgin olive oil. Add 1 small yellow onion, 1 green bell pepper, and 1 jalapeno. Cook 3 to 4 minutes until softened. Add 4 cloves garlic, minced (about 1 tablespoon), and cook 30 seconds until fragrant.
• SIMMER SOUP: Add 32 ounces chicken stock, 16 ounces salsa verde, 1 15.5 ounce can white beans or pinto beans, drained and rinsed 1 15.25 ounce can sweet corn, drained, 1 4 ounce can diced green chiles, undrained, 2 teaspoons ground cumin, and 1 teaspoon New Mexico chile powder. Return the chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer 25 to 30 minutes until the chicken is tender and shreds easily.
• SHRED CHICKEN: Transfer chicken to a plate and shred with 2 forks. Return shredded chicken to the pot.
• SERVE: Stir in the Juice of 1 lime and ¼ cup chopped cilantro. Ladle into bowls and add your favorite toppings.

Notes

Make Ahead: This soup tastes even better the next day. Store refrigerated for up to 3 days.

Storage: Keep in an airtight container. Reheat on the stovetop over medium heat until steaming.

Freezing: Freeze up to 3 months in airtight containers. Thaw in the refrigerator overnight before reheating.

Reheating: Warm gently on the stove. Add a splash of chicken stock if the soup thickens.

Slow Cooker: Add all ingredients except the lime juice and cilantro. Cook on high 4 to 6 hours or low 6 to 8 hours. Shred chicken, then stir in lime juice and cilantro.

Instant Pot: Add all ingredients except the lime juice and cilantro. Pressure cook 10 minutes. Natural release 10 minutes. Shred chicken, then stir in lime juice and cilantro.

Ingredient Tip: For a creamy version, stir in ½ cup sour cream or 2 to 4 ounces softened cream cheese during the last minute of cooking.

Shredding Shortcut: You can shred warm cooked chicken in a stand mixer fitted with the paddle attachment. Mix on low speed for 15 to 20 seconds until the chicken breaks into chunks. Or place the chicken in a tall bowl and use a hand mixer on low to shred. Do not overmix or the chicken will become too fine.

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 11g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1117mg | Sugar: 6g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Salsa Verde Chicken Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE HAM AND SPLIT PEA SOUP

• Cozy, hearty soup simmered low and slow for the creamiest texture.
  
• Smoky ham + split peas + aromatics = classic comfort.
  
• No cream, no soaking, and it freezes beautifully.
  
• Perfect stovetop or slow cooker cold-weather meal.
  
• Nostalgic, filling, and unbelievably comforting.

Split Pea and Ham Soup

This soup always takes me straight back to my great-grandma’s house in the fall. Even as a picky kid, I couldn’t resist her split pea soup simmering on the stove. 

I can still remember walking through her front door and smelling that cozy, savory aroma drifting through the whole house. 

So this split pea and ham soup recipe is my way of keeping her tradition alive: simple ingredients, slow comfort, and the kind of soup that warms you right down to your bones.

Don’t have time to make it on the stovetop? You can make split pea and ham soup in the slow cooker instead, so it’s ready and waiting as soon as you get home.

INGREDIENT NOTES

• Chicken Stock: I always reach for Kitchen Basics chicken stock. It has the perfect depth of flavor and just the right amount of salt, so I always keep it stocked in my pantry.
  
• Ham: Any smoked ham works! Diced ham, ham steaks, or leftover holiday ham. A meaty ham bone adds extra richness.
  
• Split Peas: No soaking required. Green split peas provide a creamy, hearty texture as they break down.
  
• Bay Leaves: Without these, your ham and split pea soup with taste like “something’s missing.” You only need two to flavor the whole pot!
  
• Salt: Add at the end so you can control the seasoning after tasting the ham and stock levels.

VARIATIONS 

• Add a Ham Bone: Add with the stock, replacing 2 cups of the liquid with water.
  
• Smokier Flavor: Include ¼ teaspoon smoked paprika.
  
• Extra Vegetables: Add cubed potatoes or parsnips for more texture.
  
• Herb Boost: Stir in fresh thyme or rosemary at the end.
  
• Creamier Texture: Blend half the soup and stir it back in.

SERVING SUGGESTIONS

• Serve with crusty bread, biscuits, or garlic toast.
  
• Top split pea and ham soup with croutons, a drizzle of olive oil, or a dollop of sour cream.
  
• Add cracked black pepper for brightness.
  
• Pair with a simple side salad or a grilled cheese sandwich.
  

SPLIT PEA AND HAM SOUP RECIPE FAQ 

Making split pea soup is all about slow transformation. The peas melt into the broth and create a silky, naturally creamy base without needing any cream. 

Sautéing the aromatics first builds depth, the ham infuses the stock with smoky richness, and the long, gentle simmer turns simple ingredients into a hearty, stick-to-your-ribs soup. 

Taking time to simmer it low and slow is what makes this split pea and ham soup recipe taste like it came straight out of a cozy kitchen from a generation ago.

TOOLS NEEDED

• 6-8 Quart Soup Pot: Choose a heavy-bottomed pot for even cooking.
  
• Cutting Board and Knife: To dice the onion, celery, and carrot.
  
• Wooden Spoon: For sautéing the veggies and stirring the soup.
  
• Measuring Cups and Spoons: Accurate measuring = balanced flavor.
  
• Slow Cooker (Optional): A 6-quart crockpot works best.
  

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Soup Recipes

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Chicken Cordon Bleu Soup

Pasta e Fagioli Soup

Best Homemade Loaded Baked Potato Soup Recipe

Print

Split Pea and Ham Soup (Stovetop + Slow Cooker)

Split Pea and Ham Soup is so cozy and nostalgic, just like grandma’s recipe! Make it on the stovetop or in a slow cooker for a hearty meal.

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8 (about 1 1/2 cups per serving)

Calories 323cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion diced
• 2 ribs celery diced
• 1 carrot peeled and diced (about ¾ cup)
• 3 garlic cloves minced (about 1 ½ teaspoons)
• 8 cups chicken stock
• 1 pound smoked ham diced (about 3 cups)
• 1 pound dried split peas
• 2 bay leaves
• 1/4 teaspoon coarse ground black pepper plus more as desired
• Kosher salt to taste
• Chopped parsley and black pepper for garnish (optional)

Instructions

• Sauté the Vegetables: Place a 6–8 quart soup pot over medium heat and melt 2 tablespoons unsalted butter. Add 1 large yellow onion, 2 ribs celery, and 1 carrot. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the 3 garlic cloves and cook for 1–2 minutes more until aromatic.
• Build the Soup: Add the 8 cups chicken stock, 1 pound smoked ham, 1 pound dried split peas, 2 bay leaves, and 1/4 teaspoon coarse ground black pepper. Stir well to combine. Split peas do not need to be soaked; they will soften naturally as they simmer. If you have a leftover meaty ham bone, you may add it here for even richer flavor (see Donna’s Notes).
• Simmer the Soup: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the split peas are completely softened and the soup has thickened naturally.
• Note: Older peas or peas stored a long time may require additional simmer time.
• Adjust Seasoning: Remove the bay leaves. Taste the soup and add Kosher salt as needed, as the saltiness of ham and stock can vary. Add additional black pepper if desired.
• Serve: Ladle the soup into bowls. Sprinkle with black pepper and chopped parsley, if desired. The soup will continue to thicken as it sits. Stir in a splash of stock or water when reheating if needed.

Notes

Meaty Ham Bone Option: If you have a leftover ham bone, add it at the same time as the stock. Reduce the chicken stock by 2 cups and add 2 cups of water instead. Once the peas are tender, slice off any tender ham from the bone and stir it into the soup.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing: Freeze completely cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or microwave in short intervals. Add extra stock or water if the soup becomes too thick.

Slow Cooker Instructions: Add all ingredients except the butter to the slow cooker. Cook on LOW for 8–10 hours or MEDIUM for 6–8 hours, until the peas are soft and the soup is thick and creamy. Stir well before serving.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 775mg | Sugar: 6g | Fiber: 15g | Calcium: 56mg | Iron: 4mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Split Pea and Ham Soup (Stovetop + Slow Cooker) appeared first on The Slow Roasted Italian.