WHY YOU’LL LOVE THIS CAJUN SHRIMP AND RICE RECIPE

• True one-pot dinner
  
• Big flavor with simple ingredients
  
• Shrimp stays tender, not rubbery
  
• Rice cooks right in the sauce
  
• Great leftovers for lunch the next day

Cajun Shrimp and Rice

This is one of those dinners that smells incredible halfway through. Butter. Spice. Rice toasting in the pan. That’s when everyone suddenly wanders into the kitchen. 

Where we run into problems is when people try to sneak a shrimp or two from the plate off to the side of the stove…

Now, the shrimp cook separately for a reason. Those suckers are delicate! Plus, the rice needs time to achieve that fluffy texture. 

Let each thing do its job, then bring it all back together at the end. The flavor will be there in spades.

One pot Cajun shrimp and rice is cozy food… but not boring. And the best part? One pan. That’s it! I’ll never complain about more time around the table and less time at the sink.

INGREDIENT NOTES

• Large Shrimp: Bigger shrimp stay tender and don’t overcook as easily. Get them peeled and deveined to save time.
  
• Cajun Seasoning: Brands can vary wildly in both saltiness and heat. Taste and adjust as you go.
  
• Long-Grain White Rice: Cooks evenly and stays fluffy. Basmati works in a pinch (it’s a bit nutty), but avoid jasmine as it’s too floral.
  
• Fire-Roasted Tomatoes: Adds smokiness to any dish without extra steps.
  
• Butter: This is where richness comes from. Don’t skimp!
  
• Chicken Stock: More flavorful than water. Substitute vegetable stock if needed.

VARIATIONS

Spicy: Add cayenne to the rice, or a few dashes of hot sauce after adding the shrimp back to the pan.

Chicken: Swap the shrimp for diced chicken thighs.

Sausage: Brown sliced andouille before cooking the shrimp… or swap it!

Creamy: Stir a splash of heavy cream into the Cajun shrimp and rice at the end.

Veggie-Heavy: Add celery or extra bell pepper.

Lower-Sodium: Use reduced-sodium stock and seasoning.

SERVING SUGGESTIONS

• Finish with lemon wedges and a sprinkle of parsley.
  
• Add a simple green salad to the table.
  
• Serve this Cajun shrimp and rice recipe with a crusty loaf or Southern cornbread.
  
• Sip on a crisp white wine or gin fizz cocktail.
  
• Finish the meal with a thick slice of buttermilk cake.
  

CAJUN RICE AND SHRIMP RECIPE FAQ

Where so many Cajun shrimp and rice recipes miss the mark is timing and fat management. 

Toasting the rice in butter coats each grain, which helps it cook evenly and absorb flavor without turning mushy. 

Cooking the shrimp separately protects their texture. Shrimp proteins tighten quickly, and once they’re overdone, there’s no fixing them.

Since the rice cooks in seasoned liquid, it pulls flavor inward as it softens. Adding the shrimp back at the end warms them gently without pushing them too far. 

This Cajun shrimp and rice recipe isn’t complicated. It’s just respecting the ingredients.

TOOLS NEEDED 

• Large Skillet with Lid: It should be wide enough for even cooking.
  
• Tongs or Spatula: For easy shrimp handling and flipping.
  
• Measuring Cups: Rice-to-liquid ratio matters here.
  
• Knife + Cutting Board: Makes prep extra simple.
  
• Fork: For fluffing the rice at the end.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Shrimp Recipes

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Parmesan Garlic Breaded Shrimp in the Air Fryer

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

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One Pot Cajun Shrimp And Rice

Make Cajun Shrimp and Rice in one pan, tied together with fire-roasted tomatoes and plenty of butter. Everyone will be begging for seconds!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 1/2 cups uncooked long-grain white rice
• 1 red bell pepper, diced
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (2 teaspoons)
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 1/2 cups chicken stock
• Chopped fresh parsley for garnish (optional)

Instructions

• SEASON SHRIMP: Pat 1 pound large shrimp, peeled and deveined dry with paper towels. Sprinkle with 1 1/2 teaspoons Cajun seasoning and toss to coat evenly.
• SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
• SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons unsalted butter to the same skillet. Add 1 1/2 cups uncooked long-grain white rice, 1 red bell pepper, diced, and 1 small yellow onion, diced . Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
• SIMMER: Add 2 cloves garlic, minced, the 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained, 2 1/2 cups chicken stock, and 1 1/2 teaspoons Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
• FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
• SERVE: Garnish with Chopped fresh parsley if desired and serve hot.

Notes

Make-Ahead: This dish can be made up to 3 days ahead and stored in the refrigerator. The flavors deepen as it rests.

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

Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat. Add a splash of chicken stock or water to loosen the rice if needed.

Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Cajun seasoning varies in salt and heat. If yours is very salty or spicy, reduce the amount slightly and adjust after cooking. We like Tony Chacheres.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 43g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 463mg | Sugar: 2g | Fiber: 2g | Calcium: 70mg | Iron: 1mg

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 Cajun Shrimp and Rice appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW

• A true 30-minute stew… no shortcuts, no lies
  
• Tender pork without long braising
  
• Simple ingredients you probably already have
  
• Thick, savory broth with real depth
  
• Comfort food that doesn’t take all day

Pork Stew

This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.

Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…

The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.

Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.

No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.

Looking for more simple stews? This hamburger stew is exactly what you need!

INGREDIENT NOTES

• Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
  
• Flour: Used twice… once for coating the pork and once for thickening the stew.
  
• Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
  
• Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
  
• Butter: Helps create a smooth, rich finish when thickening the stew.

VARIATIONS

No Beer: Swap with additional chicken stock.

Herb-Leaning: Add a pinch of thyme or rosemary.

Extra Veggies: Toss in peas or green beans near the end.

Richer: Add a splash of cream right before serving.

Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.

SERVING SUGGESTIONS

• Honestly, pork stew is a perfect one-bowl dinner.
  
• Serve with crusty bread, dinner rolls, or Southern cornbread.
  
• Great with a simple side salad or creamed spinach.
  
• Even better the next day!

PORK STEW RECIPE FAQ

This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.

Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.

Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.

The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.

Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.

TOOLS NEEDED

• Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
  
• Cutting Board + Sharp Knife: Makes prep work a breeze.
  
• Vegetable Peeler: A paring knife works if you don’t have one.
  
• Resealable Bag: Easiest way to coat the pork evenly.
  
• Whisk: Keeps the butter-flour mixture smooth.
  
• Wooden Spoon: For scraping up all that flavor from the pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Stew Recipes

30-Minute Creamy Chicken and Dumplings Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Cowboy Stew (Crockpot)

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Pork Stew

Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 (about 1 cup per serving)

Calories 208cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound pork tenderloin, trimmed and cut into bite-size pieces
• 1 cup carrots, peeled and diced into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
• 12 ounces beer Blue Moon recommended
• 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 2 tablespoons unsalted butter, melted

Instructions

• HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
• SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
• BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
• ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
• DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
• BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
• SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.

Notes

Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.

Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.

Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published March 2013, 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 Pork Stew appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY CHICKEN TORTILLA SOUP

• Big, bold flavor without a long simmer
  
• Ready in about 30 minutes
  
• Flexible heat level
  
• Great for feeding a crowd
  
• Freezer-friendly and reheats beautifully

Chicken Tortilla Soup Recipe

This recipe has been on our site for over a decade, and that alone should tell you something.

It’s the one I make when I want something hearty but not heavy, comforting but not boring. You cook the chicken, build the broth, and suddenly the pot is doing all the talking. It smells like dinner figured itself out.

Every batch is colorful and filling. It wakes up your taste buds without knocking you over. And everyone gets to finish their bowl exactly how they like it: with cheese, crunch, guacamole, or all of the above.

This easy chicken tortilla soup doesn’t try to be fancy. It just shows up and does its job really well.

INGREDIENT NOTES

• Chicken: Cut into small pieces so it cooks quickly and stays tender. I typically use boneless breasts, but thigh meat is just as tasty.
  
• Jalapeños: Control the heat by removing seeds and ribs, or leave some in if you like it spicier.
  
• Hominy: Adds body and a subtle corn flavor that makes this easy tortilla soup recipe feel substantial. You’ll want yellow hominy, not the white kind.
  
• Petite Diced Tomatoes: These will blend into the broth instead of standing out in large chunks. Grab cans that include diced chiles if you’re craving something extra spicy.
  
• New Mexico Chile Powder: Warm and earthy, not sharp or aggressive. It’s honestly what makes this the best chicken tortilla soup recipe. Don’t skip it!
  
• Lime Juice: Added at the end to brighten everything without dulling the broth.

VARIATIONS

Mild: Use just one jalapeño and remove all seeds and ribs.

Extra Heat: Leave in some seeds, use diced tomatoes with chiles, or add extra chile powder.

Bean Swap: Black beans work best, but pinto beans (drained and rinsed) are good in a pinch.

Creamy Finish: Add a dollop of sour cream or Mexican crema to each bowl.

Leftover Rotisserie: Stir in cooked chicken during the simmer to save time.

Veggie-Forward: Add extra bell peppers or corn.

SERVING SUGGESTIONS

• Top each bowl with shredded Colby Jack cheese and tortilla strips.
• Add sliced avocado or guacamole for a creamy chicken tortilla soup.
• Serve with warm tortillas or chips on the side.
• Pair this easy chicken tortilla soup recipe with sheet pan quesadillas for a game-day spread.
• Finish off the meal with homemade churros or caramel apple empanadas.

BEST CHICKEN TORTILLA SOUP RECIPE FAQ

What makes this the best ever chicken tortilla soup? It layers flavor quickly and efficiently.

Cooking the chicken first in oil and spices allows fat-soluble flavor compounds to bloom and coat the meat before any liquid is added.

Deglazing the pot with chicken stock pulls those browned bits into the broth, which becomes the foundation of the soup. 

Beans, tomatoes, corn, and hominy all contribute starch and natural sugars that round out the broth and give it body without thickening it.

The short simmer keeps the vegetables intact and the chicken tender, while the final hit of lime juice adds acidity that sharpens and balances the richness.

It may be a quick chicken tortilla soup recipe, but it’s built with intention… which is why it tastes like it simmered much longer than it did.

TOOLS NEEDED

• Large Stockpot: An 8-quart pot gives you room to stir comfortably.
  
• Wooden Spoon: For scraping up all the flavorful bits.
  
• Sharp Knife: Prep goes fast when everything’s ready to go.
  
• Ladle: Because this is a proper soup night situation.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

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Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is loaded with tomatoes, peppers, beans, corn, and plenty of smoky flavors. A TSRI favorite since 2013!

Course Soup

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 (about 1 ½ cups per serving)

Calories 217cal

Author Donna Elick

Equipment

• 8-quart pot

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 medium jalapeños, seeded and minced
• 1 red bell pepper, diced
• 8 cups chicken stock (64 fluid ounces)
• 1 cup frozen corn
• 2 15 ounce cans petite diced tomatoes (30 ounces total)
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can yellow hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon New Mexico chile powder
• Juice of 1 lime about 2 tablespoons

Optional garnishes

• Colby Jack cheese, shredded
• Tortilla strips
• Guacamole

Instructions

• COOK CHICKEN: Place an 8-quart stockpot over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add 1 pound boneless skinless chicken breasts, cut into ½-inch pieces and sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is mostly cooked on the outside.
• ADD PEPPERS: Stir in 2 medium jalapeños, seeded and minced and 1 red bell pepper, diced. Cook for 1 minute.
• ADD STOCK: Pour in 8 cups chicken stock and scrape the bottom of the pot to release any browned bits.
• SIMMER: Stir in 2 15 ounce cans petite diced tomatoes (30 ounces total), 1 cup frozen corn, 1 15 ounce can black beans, drained and rinsed, 1 15 ounce can yellow hominy, drained and rinsed, 1 teaspoon ground cumin, and 1 teaspoon New Mexico chile powder. Bring to a boil, then reduce to a steady simmer. Simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
• FINISH: Stir in Juice of 1 lime. Taste and add more kosher salt if needed.
• SERVE: Ladle into bowls and add garnishes if desired.

Notes

Make-Ahead: This soup tastes even better after it sits. Make up to 2 days ahead and reheat gently.

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

Reheating: Reheat on the stovetop over medium heat until hot.

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

Heat Control: For mild, use 1 jalapeño and remove all seeds and ribs. For extra heat, leave in some seeds.

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 468mg | Sugar: 1g | Fiber: 2g | Calcium: 27mg | Iron: 2mg

Originally Published October 2013, 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 Tortilla Soup Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CREAMY CHICKEN POT PIE SOUP

• All the flavor of chicken pot pie, no pastry required
  
• Ready in about 30 minutes
  
• Thick, creamy, and deeply satisfying
  
• Pantry-friendly ingredients
  
• A longtime TSRI classic for a reason

Chicken Pot Pie Soup

We’ve been making this recipe for chicken pot pie soup since 2012, and it’s earned its place around here. This is one of those meals that just sticks because it works every single time.

It’s what I make when someone says, “chicken pot pie sounds good,” but nobody actually wants to deal with pie crust.

You cook the chicken, build the base, and suddenly the whole kitchen smells like dinner is handled.

It’s creamy without being fussy. Familiar without being boring. The kind of soup that feels like something you’ve always known, even the first time you make it.

And once this easy chicken pot pie soup is in your rotation, it tends to stay there!!

INGREDIENT NOTES

• Chicken: Diced small so it cooks quickly and stays tender. Boneless breasts and thighs both work.
  
• Butter & Flour: These are doing the heavy lifting for thickness and body.
  
• Poultry Seasoning: Brings that classic pot pie flavor without extra chopping.
  
• Whole Milk: Adds richness and creaminess without turning the broth into gravy.
  
• Frozen Mixed Vegetables: Convenient and reliable… exactly what this chicken pot pie soup wants.

VARIATIONS

Extra Creamy: Replace ½ cup of the milk with heavy cream.

Herb-Boosted: Add a pinch of dried thyme or rosemary, or a fresh sprig (and fish it out later).

Leftover Chicken: Use cooked chicken (rotisserie works too) and add it during the simmer step.

Meat Swap: Replace chicken with leftover holiday turkey.

Veggie-Heavy: Stir in extra frozen vegetables, or saute some fresh between the chicken and the roux.

SERVING SUGGESTIONS

• Finish with extra black pepper and parsley.
  
• Pair with warm biscuits or crusty bread.
  
• Ladle creamy chicken pot pie soup into homemade bread bowls.
  
• Add a simple green salad for balance.
  
• Great as a stand-alone dinner, or serve smaller bowls with sandwiches.

CHICKEN POT PIE SOUP RECIPE FAQ

This chicken pot pie soup recipe works because it’s built in layers. Cooking the chicken first leaves flavorful fond and juices in the pan, which become part of the base instead of being lost.

The initial roux (fat + flour) creates a foundation that thickens evenly when liquid is added.

The second flour slurry reinforces that structure, giving the soup its signature pot-pie thickness without becoming pasty.

Milk adds fat and lactose, which round out flavor and soften the seasoning, while frozen vegetables release just enough moisture to loosen the soup slightly as they cook.

The result is a stable, creamy texture that holds together, reheats well, and delivers consistent comfort in every bowl.

TOOLS NEEDED

• Large Saucepan or Dutch Oven: Gives room to whisk and simmer without spills.
  
• Whisk: Essential for a smooth, lump-free base.
  
• Measuring Cups: Accuracy matters with thickened soups.
  
• Wooden Spoon or Spatula: For stirring once everything comes together.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

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Chicken Pot Pie Soup​

Chicken Pot Pie Soup has all the rich and creamy filling goodness without the crust, so dinner's ready in 30 minutes. A TSRI classic recipe!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 1 ½ to 2 cups per serving)

Calories 364cal

Author Donna Elick

Equipment

• 4 quart sauce pan
• mason jars
• whisk

Ingredients

• 1 pound boneless skinless chicken, diced
• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour divided
• 1 teaspoon poultry seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 cups chicken stock (16 fluid ounces)
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon fresh ground black pepper
• 2 cups whole milk
• 1 16 ounce bag frozen mixed vegetables
• 2 tablespoons fresh parsley, chopped

Instructions

• COOK CHICKEN: Place a large saucepan over medium-high heat. Add 1 tablespoon unsalted butter. Once melted, add 1 pound boneless skinless chicken, diced. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a plate, leaving the liquid in the pan.
• MAKE ROUX: Add 1 tablespoon unsalted butter to the pan. Once melted, whisk in 1/4 cup all-purpose flour. Cook for 1 minute, whisking constantly, until smooth and lightly golden.
• BUILD BASE: Whisk in 2 cups chicken stock, 2 cups whole milk, 1 teaspoon poultry seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Whisk until smooth and slightly thickened.
• THICKEN SOUP: In a resealable jar or bowl, combine 1 cup of the hot soup mixture with the remaining 1/2 cup all-purpose flour. Shake or whisk until smooth. Slowly whisk this mixture back into the pot until fully incorporated.
• SIMMER: Return the cooked chicken to the pot and add 1 16 ounce bag frozen mixed vegetables. Reduce heat to medium. Cover and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the soup is thick and creamy.
• SERVE: Remove from heat. Garnish with 2 tablespoons fresh parsley, chopped and serve hot.

Notes

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

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

Reheating: Reheat over medium-low heat, stirring often. Add a splash of chicken stock or milk if the soup thickens too much.

Freezing: Freezing is not recommended, as the milk-based soup can separate when thawed.

Seasoning Tip: Taste before serving. If the soup tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions.

Nutrition

Serving: 1 | Calories: 364cal | Carbohydrates: 27g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 798mg | Sugar: 6g | Fiber: 1g | Calcium: 178mg | Iron: 2mg

Originally published February 2013, 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 Pot Pie Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SKILLET CHICKEN ENCHILADAS

• One skillet. No oven.
  
• Big enchilada flavor in 30 minutes.
  
• Cheesy without being heavy.
  
• Uses cooked chicken (leftovers welcome).
  
• Crunchy, saucy, and comforting all at once.

Chicken Enchilada Skillet

This chicken enchilada skillet recipe is what I make when I want enchiladas… but I don’t want to commit to enchiladas.

No rolling. No baking dish. No waiting. Everything happens in one pan, right in front of you.

The corn gets a little color and flavor. The sauce bubbles. The cheese melts into everything. And then the tortilla strips go in, which is where people start hovering.

Nothing fancy or delicate. This enchilada chicken skillet is hot, cheesy, and deeply satisfying. Which, honestly, is sometimes the whole goal!

INGREDIENT NOTES

• Cooked Chicken: Diced works best so that every bite gets coated in sauce. But chopped up rotisserie chicken is a dinner saver, so I totally love that in here too.
  
• Fire-Roasted Tomatoes: Adds depth without extra work. Regular diced won’t hit the same. I like the kind with garlic for an extra boost of flavor.
  
• Beans & Corn: Drain, rinse, and drain again to keep things saucy, not soggy. If using frozen corn kernels, toss them right in without thawing.
  
• Enchilada Sauce: Use one you love! I’m partial to my homemade recipe. Mild, medium, or hot changes everything.
  
• Tortilla Strips: Built-in crunch without frying. Half stirred in, half on top matters.
  
• Cheese Blend: Cheddar brings flavor, while a Mexican blend brings melt. The perfect duo for a cheesy chicken enchilada skillet!

VARIATIONS

Hot & Spicy: Use hot enchilada sauce and go heavy on the cayenne.

Beef Version: Swap in cooked ground beef or leftover steak. Bonus points for taco or fajita seasoned!

Creamy Filling: Add a spoonful of sour cream at the end and swirl gently.

Extra Crunch: Instead of stirring in half of the tortilla strips, use them all on top.

Veggie Boost: Add sautéed bell peppers or onions with the corn.

SERVING SUGGESTIONS

• Top with extra tortilla strips, chopped cilantro, and a squeeze of lime.
  
• Pair skillet chicken enchiladas with restaurant-style Mexican rice.
  
• Serve tossed greens or street corn salad on the side.
  
• Add your favorite enchilada toppings. Sour cream, pico de gallo, avocado… all delicious here!

ENCHILADA CHICKEN SKILLET FAQ

Skillet meals work when you layer texture. Soft chicken, creamy sauce, melty cheese… and then crunch.

The tortilla strips aren’t garnish here. They’re structure. Stirring some in gives body, while keeping some on top keeps the dish from feeling heavy.

I’ve learned that balance is what keeps people going back for “just one more scoop.” This chicken enchilada skillet recipe hits it without extra steps or cleanup.

Try this this Quesadilla Explosion Salad for an easy Tex-Mex dinner!

TOOLS NEEDED

• Medium Skillet: Non-stick or cast iron both work well.
  
• Wooden Spoon or Spatula: For stirring without shredding the chicken.
  
• Measuring Cup: Mostly for sauce control.
  
• Stove: That’s it. No oven drama.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy One Pot Recipes

One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Easy Spanish Chicken and Rice Recipe

Easy Pasta Puttanesca Recipe (25 Minute One Pot)

One Pot Greek Pasta Recipe with Chicken + Video

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Chicken Enchilada Skillet

This Chicken Enchilada Skillet has everything you love about traditional enchiladas in a no-fuss stovetop recipe. 30 minutes or less!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 1 ½ to 2 cups per serving)

Calories 344cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup frozen corn kernels or canned corn, rinsed and drained
• 1 pound cooked diced chicken about 3 cups
• 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
• 1 cup black beans, rinsed and drained
• ¼ cup diced green chiles from a can
• 1 cup enchilada sauce
• 1 (4 ounce) bag tortilla strips
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded Mexican-blend cheese, divided
• 1 tablespoon fresh chopped cilantro
• 1/2 to 1 teaspoon cayenne pepper optional

Instructions

• HEAT SKILLET: Place a medium skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• COOK CORN: Add 1 cup frozen corn kernels or canned corn, rinsed and drained to the skillet and spread into an even layer. Cook for about 3 minutes, without stirring, until lightly caramelized.
• ADD CHICKEN: Add 1 pound cooked diced chicken and stir to combine with the corn.
• BUILD SAUCE: Stir in 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic, 1 cup black beans, rinsed and drained, ¼ cup diced green chiles, and 1 cup enchilada sauce. Cook for 2 to 3 minutes, stirring occasionally, until bubbling.
• SEASON: Reduce heat to medium. Taste and add 1/2 to 1 teaspoon cayenne pepper if using.
• ADD CRUNCH AND CHEESE: Stir in half of the 1 (4 ounce) bag tortilla strips, 1 (8 ounce) package shredded cheddar cheese, and half of the 1 (8 ounce) package shredded Mexican-blend cheese, divided until melted and evenly combined.
• FINISH: Sprinkle the remaining Mexican-blend cheese, remaining tortilla strips, and 1 tablespoon fresh chopped cilantro over the top.
• SERVE: Remove from heat and serve immediately.

Notes

Make-Ahead: This skillet is best served fresh, but leftovers reheat well.

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

Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

Ingredient Notes: Use your favorite enchilada sauce. I love our recipe. Mild, medium, or hot will change the heat level of the dish.

Protein Swap: Leftover beef or rotisserie chicken works perfectly in this skillet.

Nutrition

Serving: 1 | Calories: 344cal | Carbohydrates: 26g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 646mg | Sugar: 4g | Fiber: 6g | Calcium: 38mg | Iron: 3mg

Originally published October 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 Enchilada Skillet 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.

For another stovetop beef dinner that delivers pure comfort, our Ground Beef Stroganoff is creamy, hearty, and on the table in under 30 minutes!

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.

And when you want that hearty beef and vegetables combo but need dinner fast, our Beef & Vegetables Chop Suey delivers bold flavor in one pan in under 30 minutes!

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.

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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. 

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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 ITALIAN STYLE LENTIL SOUP

• One-pot soup that’s hearty, comforting, and full of Italian flavor.
  
• Red + green lentils create the perfect texture.
  
• Add sausage for a heartier meal or swap vegetable stock for a meat-free version.
  
• Simple ingredients, fast prep, and easy cleanup.

Italian Lentil Soup Recipe

I originally created this recipe when my mom was sick and needed meat-free meals in 2012.

I wanted something cozy, comforting, and simple enough to make quickly, but full of Italian flavor (because Mom raised me on it).

And even though she was eating vegetarian at the time, I kept making this Italian style lentil soup long after because it’s one of those throw-everything-in-the-pot and feel-better bowls of goodness.

This is one of those soups that warms you right to your bones, fills your kitchen with the smell of garlic and herbs, and tastes like you’ve been simmering it all day… even though it comes together fast.

Trust me, it’s a keeper!

Short on time or unable to babysit the stove? Try this Instant Pot lentil soup recipe with Italian flavor infused into every bite.

INGREDIENT NOTES

• Chicken Stock: My go-to is Kitchen Basics because it is perfectly flavorful with just the right amount of salt. It performs beautifully every time.
  
• Lentils: Red lentils melt into the broth and thicken it. Green lentils keep their shape and add great texture.
  
• Fire Roasted Tomatoes: I prefer Hunt’s Fire Roasted Diced Tomatoes with Garlic for the richest flavor.
  
• Tomato Paste: A small but mighty ingredient!! Just a little adds so much flavor, and it thickens this lentil Italian soup too. 
  
• Fresh Herbs: Add these at the end so they stay bright and flavorful.
  
• Salt: You may need extra depending on the saltiness of your stock. 

VARIATIONS

• Extra Richness: Toss in a Parmesan rind while simmering.
  
• Classic Mirepoix Flavor: Sauté diced celery with the onions and carrots.
  
• Veggie Boost: Add spinach or kale at the end for extra greens.
  
• Add Meat: Cook Italian sausage with the onions for an even heartier version.
  
• Spicy Kick: Add extra crushed red pepper flakes for more heat.

SERVING SUGGESTIONS

• Mop up every last drop with crusty bread or garlic toast.
  
• Add a sprinkle of parmesan cheese on top.
  
• Pair with a simple green salad.
  
• Serve alongside sandwiches or paninis.

LENTIL SOUP RECIPE ITALIAN FAQ

When I first tested this traditional Italian lentil soup recipe, I learned quickly that the two types of lentils are key.

Red lentils melt into the broth to give you that velvety, rustic texture. Green lentils keep their shape so that every bite is hearty.

And adding the herbs at the end keeps the flavor bright and fresh instead of cooked down.

This recipe looks simple because it is, but the layers of flavor come from technique: sautéing the aromatics first, allowing the tomato paste to meld into the stock, and using both lentils for texture.

TOOLS NEEDED

• 6-8 Quart Stock Pot: Plenty of room for simmering lentil Italian soup.
  
• Sharp Knife and Cutting Board: To prep the veggies.
  
• Wooden Spoon: For sauteing the veggies and stirring the soup.
  
• Measuring Cups and Spoons: For accuracy and balance.

Enjoy!

With love, from our simple kitchen to yours.

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Lentil Italian Soup

My one pot Lentil Italian Soup is full of veggies, lentils, and flavor! Make a double batch and freeze half for an easy, make-ahead meal.

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 -8

Calories 200cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion chopped
• 8 garlic cloves minced (about 4 teaspoons)
• 1 pound baby carrots sliced
• 6 cups chicken stock
• 6 ounces tomato paste
• 1 can 14.5 ounces fire roasted diced tomatoes with garlic
• 1/2 cup dried red lentils rinsed
• 1/2 cup dried green lentils rinsed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons fresh parsley chopped
• 1/4 cup fresh basil leaves chopped
• 2 tablespoons fresh rosemary chopped

Instructions

• Sauté the Aromatics: Heat a 6–8 quart stock pot over medium heat. Add 2 tablespoons extra virgin olive oil. Once warm, add 1 medium yellow onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3–4 minutes. Add 8 garlic cloves and 1 pound baby carrots. Cook for another 1–2 minutes until the garlic smells aromatic.
• Build the Soup: Add 6 cups chicken stock, 6 ounces tomato paste, 1 can 14.5 ounces fire roasted diced tomatoes with garlic, 1/2 cup dried red lentils, 1/2 cup dried green lentils, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Stir well to dissolve the tomato paste and combine the ingredients.
• Simmer: Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until the lentils and carrots are tender and the soup has thickened slightly.
• Finish with Fresh Herbs: Remove the lid, stir in 2 tablespoons fresh parsley, 1/4 cup fresh basil leaves, and 2 tablespoons fresh rosemary, and taste. Adjust seasoning if needed.
• Serve: Ladle into bowls and enjoy warm.

Notes

Make-Ahead: This soup reheats beautifully and thickens as it sits. You can make it 1–2 days in advance and store it in the fridge.

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

Reheating: Reheat on the stovetop over medium heat or microwave in 30-second bursts. Add a splash of stock or water if the soup becomes too thick.

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

Fresh Herb Substitutions: If you don’t have fresh herbs, you can use dried. Substitute with 1 teaspoon dried parsley, 1 teaspoon dried basil, and 1/2 teaspoon dried rosemary. Add dried herbs with the seasonings so they have time to soften and release their flavor.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 39g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 762mg | Sugar: 11g | Fiber: 15g | Calcium: 91mg | Iron: 5mg

Originally published October 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 Lentil Italian Soup appeared first on The Slow Roasted Italian.

his easy cheeseburger soup is the perfect dinner option for cold winter nights and chilly nights because the rich flavors are so comforting.

And if you have a picky eater in the house, you might just find that this delicious meal has them asking for seconds. 

This is one of those yummy recipes that you’ll want to make a large pot of right away! It’ll have everyone running to the dinner table, ready to dive in! 

Add a bit of beer to the broth, and you’ll have a whole new flavor to appreciate!!

This is my favorite soup and a great way to get that good cheeseburger flavor in every single bite. Just a few simple ingredients are all that is needed! 

I also love having this on hand for busy weeknights as this hearty soup recipe really is the perfect soup. My whole family agrees! 

You can make a big pot of soup to share a great meal with family and friends, or create a smaller batch of this flavorful soup for just yourself. 

And yes, I always add a tons more shredded cheese to my own bowl of soup because I can’t get enough of that cheesy flavor. 

Bacon Cheeseburger Soup

The combination of ground beef, crispy bacon, and gooey cheese makes this bacon cheeseburger soup recipe a favorite!

If you can’t get enough bacon cheeseburger flavor, our Bacon Cheeseburger Cups are your next obsession! All that cheesy bacon goodness baked into a bite-size cup that’s perfect for parties!

When you are craving soup, consider my Crockpot Chicken Taco Soup, it’s so simple!

Or, when you are in the mood for takeout but don’t want to leave the house, try this Zuppa Toscana Soup. 

Easy Cheeseburger Soup Ingredient Notes and Substitutions

• Ground beef – You could easily substitute your favorite sausage, or I have another version of bacon beer cheese soup with chicken that’s just as delicious! 
  
  You could even use ground turkey or ground chicken as an option for this soup. It shouldn’t affect the bacon cheeseburger flavor at all! 
  
  We use the same bacon and beer cheese magic in our Bacon Stuffing Casserole!
  
  Have ground beef leftover? Use it the next day for dinner in hamburger stew.
  
• Montreal steak seasoning – This blend is fantastic on just about anything. It includes garlic, coriander, dill seed, red pepper flakes, salt, and pepper. 
  
  Any major store should carry it, or you can find recipes online for a homemade substitute.
  
• Beer – I like Blue Moon in this recipe, but any Hefeweizen or pale ale would work nicely.
  
• Half and half – A popular US product made from equal parts heavy cream and milk. Make your own as needed, or substitute one or the other. 
  
  All cream will make the soup richer, while all milk will tone it down a bit.
  
• Toppings – Try croutons, pickles, green onion, yellow onion, more bacon, bell peppers, or even sliced red onion. 
  
  If you like heat, try a dash of hot sauce or jalapenos! Don’t forget that spices like garlic powder and extra cheese are never a bad idea. 
  
  You can also dice up and add brown potatoes as part of the flavor. Add whatever you want for your own personal consumption. 
  
  Adding some shredded cheddar cheese or sharp cheddar cheese and even some diced dill pickles sounds like a super fun way to round out the cheeseburger flavor! 

To see this bacon cheeseburger soup recipe step by step, watch the video! Look for it in the recipe card, at the bottom of this post.

How To Make Beer Cheese Soup

First, crisp the bacon and brown the ground beef in your pot. Then, season and deglaze with the beer.

Simmer with the half and half and stir in the cheese until melted. It’s that simple!

Enjoy as is, or with some other game day foods, like Buffalo wings or cornbread.

Bacon Cheeseburger Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Bacon Cheeseburger Soup is a scrumptious, creamy hamburger soup with beer, bacon and ground beef. This recipe makes a 30 minute meal!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 605cal

Author Donna Elick

Equipment

• 8-quart pot
• kitchen shears
• wooden spoon

Ingredients

• 12 ounces thick cut bacon uncooked
• 1 pound lean ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons smoked paprika
• 12 ounce beer (I used Blue Moon)
• 2 cups chicken broth
• 2 cups half and half
• 16 ounces mild cheddar cheese shredded

Optional Toppings

• croutons
• bacon bits
• shredded cheddar cheese
• dill pickle chips

Instructions

• Warm an 8 quart pot over medium-high heat. Using clean scissors, cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
• Add ground beef to the pot and use a wooden spoon to break up any large pieces. Cook until browned, about 8 minutes, stirring and draining excess grease as necessary. After meat is cooked, you only need about 2 tablespoons of drippings in the pan.

  Tip for removing drippings: Scrape all meat to one side, then tilt the pan. Drippings will pool on the side. Use a large spoon to remove drippings as necessary.
• Add in flour, seasoning and paprika and stir until meat is coated with flour. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan. Add chicken broth allow soup to cook for 3 minutes.

  Stir in half & half to combine. Increase burner heat slightly to bring contents to a bubble, then reduce heat to low. Add cheese and stir continuously until cheese is melted. Allow to cook on low until ready to serve, stirring occasionally.
• Garnish with croutons, bacon, shredded cheese, pickles, or other favorite burger toppings of your choice.
• Enjoy!

Video

Notes

Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use heavy cream, which would make the soup much more rich.

10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2 tablespoons of seasoning.

Nutrition

Serving: 1cup | Calories: 605cal | Carbohydrates: 10g | Protein: 34g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 142mg | Sodium: 947mg | Sugar: 3g | Fiber: 0.3g | Calcium: 484mg | Iron: 2mg

Originally published October 2013, updated and republished October 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 Bacon Cheeseburger Beer Cheese Soup Recipe + Video appeared first on The Slow Roasted Italian.

Who says you have to wait until St. Patrick’s day to make this comfort food? I literally love the savory flavor of this tender cut of beef that I make all year round.

It has such a delicious flavor, and I love that it’s fork tender perfection every time. 

Pair that with the tender potatoes and flavorful cabbage wedges, and you’ve got quite a hearty meal.

I like to eat mine with some horseradish sauce and a side of Irish soda bread, but I promise you that this dish has good flavor no matter how it’s served. 

The only thing to remember is to let the corned beef rest for a short time on the serving platter so that it’s easy to slice and it stays juicy!

Are you ready to learn how to make this amazing recipe? Get all the details below! 

Corned Beef with Cabbage and Potatoes Recipe

It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!

Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.

This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it! 

Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.

Ingredient Notes and Substitutions

• Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top. 
  
  It usually comes with a spice packet too, which you’ll need!
  
• Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks! 
  
  I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet.
  
• Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot. 
  
  Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock.
  
• Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
  
• Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe! 
  
  They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option.
  
• Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced! 
  
  Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.

Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe

• Don’t use too much liquid.

It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.

The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.

• Slice vegetables so they are somewhat uniform in size.

The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered. 

Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.

Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.

• Test the beef and veggies before adding the cabbage.

Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!

Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.

Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.

Prep Ahead

• Clean and cut potatoes
• Peel and slice carrots
• Chop cabbage

Kitchen Tools You Will Need

• Large Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You can also use a large pot. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.

Serving Suggestions 

This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!

I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it. 

Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.

And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways. 

It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.

Storing and Reheating Corned Beef and Cabbage on Stove Top

Transfer cooled leftover corned beef to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.

For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.

Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end. 

Cover or add a splash of liquid for moisture if needed.

Easy Corned Beef and Cabbage FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Slow Cooker Beef Bourguignon Recipe + Video

Print

Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6

Calories 700cal

Author Donna Elick

Ingredients

• 3 pounds corned beef with a spice packet
• 2 teaspoons yellow mustard
• 2 tablespoons packed light brown sugar
• 1 cup beef stock
• 3/4-1 cup water
• 8 carrots peeled and sliced
• 3 pounds red potatoes washed and cut into pieces
• 1 head cabbage cut into thick slices

Instructions

• Unpack the corned beef, rinse, and place in a Dutch Oven.
• Add the mustard, the spice packet, and brown sugar on top of the corned beef.
• Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
• Place the Dutch oven over medium heat and bring to a boil.
• Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
• After 3 hours, add in the carrots and potatoes. Return to a boil.
• Cook for 15 minutes or until the vegetables are softened.
• Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
• Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 57g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2984mg | Sugar: 16g | Fiber: 10g | Calcium: 134mg | Iron: 7mg

Originally published February 2025, updated and republished October 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 Corned Beef with Cabbage and Potatoes Recipe appeared first on The Slow Roasted Italian.