Soup Archives - The Slow Roasted Italian

Spring Dinner Ideas

Donna Elick — Fri, 10 Apr 2026 10:00:00 +0000

If you’re looking for a fresh batch of Spring Dinner Ideas, you’ll find all our favorites right here! Flaky salmon and crunchy lettuce wraps, savory stir-frys and glazed pork chops, roasted chicken and vegetables, and plenty of bright lemon flavor. There’s truly something for every occasion, whether it’s a quick dinner between activities or a relaxed meal on the weekends.

Spring Dinner Ideas

As much as I’m all about cozy, comfort food recipes, there’s something exciting about the springtime shift in weather… and time!

Longer days and extra sunshine mean out with stews or heavy casseroles and in with colorful, garden-fresh meals. It also means I can finally get out on the patio and fire up the grill and smoker.

We’ve rounded up over 20 of our favorite spring dinner recipe ideas, from pasta and chicken to pork and seafood.

There are even a few veggie-heavy soups mixed in if you aren’t quite ready to say goodbye to your stockpot.

Many of these recipes come together in 30 minutes or less, so dinner can fit nicely into your busy springtime schedule.

EASY SPRING DINNERS

Simple doesn’t have to mean boring. Pasta and gnocchi are easy standbys that guarantee full bellies with minimal effort. Eating low carb? Zucchini noodles solve that problem!

Lemon Pasta

Simplicity at its finest! Tender spaghetti tossed in a bright, buttery lemon sauce with plenty of garlic flavor, perfect as a side or light meal. Add chicken, shrimp, or veggies to make it more filling.

Cheesy Skillet Gnocchi Recipe with White Sauce

A little cream, a little garlic, and plenty of shredded cheese transform humble gnocchi into one of the most crave-worthy dinners for spring. The texture of these potato dumplings is absolutely incredible, with a golden, bubbly topping of gruyere.

Zucchini Noodles with Sausage

Swap traditional pasta with zoodles for a lighter, veggie-packed dinner. Sausage links bring plenty of Italian flavor, tomatoes add juicy bursts of freshness, and everything cooks in one skillet

Easy Roasted Vegetables and Pasta

A drool-worthy parmesan sauce coats every inch of tender eggplant, zucchini, tomatoes, and penne. This recipe is about as hands-off as it gets! Combine roasted veggies with boiled pasta, then toss with oil, garlic, and cheese.

CHICKEN DINNERS FOR SPRING

These recipes all have one thing in common (besides chicken)… and that’s cheese! You’ll find everything from creamy sauces and melty toppings to tangy crumbles atop savory salads.

Alice Springs Chicken Outback Copycat Recipe

Honey mustard chicken smothered in bacon, cheese, and mushroom sauce… all the best flavors in one incredible bite! Perfect with a crisp side salad or a quick batch of air fryer French fries.

Creamy Pesto Chicken Pasta Recipe

An easy 20-minute meal that doesn’t skimp on flavor. With a creamy pesto sauce coating perfectly cooked pasta and tender bites of chicken, it’s filling enough for a meal with some crusty bread to soak up every last drop.

Cheesy Chicken Pasta

One pot spring dinners are a favorite around here! More time chatting around bowls of cheesy noodles and less time washing dishes. Spinach and sun-dried tomatoes bring depth while white wine brightens the sauce in the best way.

30-Minute Creamy Chicken Lazone Recipe

Pan fried chicken breasts are seasoned to perfection, complemented perfectly by creamy fettuccine. It’s a simple, flavor-packed meal that’s easy to get on the table fast.

Panera Green Goddess Salad with Chicken

Hearty and fresh with a bright, herbaceous dressing… this one’s a winner for meals or prepping lunches! It’s even better than Panera’s and can be made at a fraction of the cost.

Italian Sheet Pan Chicken Thighs

Grab one pan, a handful of seasonings, fresh veggies, and juicy chicken thighs. Throw it all together and bake for one of the easiest dinner ideas for spring.

PORK & BEEF

Too often, these cuts are reserved for BBQs and cookouts when there are so many delicious ways to make them on the stovetop. Dinner is ready in no time, without the need for several different sides.

Parmesan Baked Pork Chops

Weeknight simple with big weekend flavor. Juicy pork coated in a savory crust made from cheese, breadcrumbs, and seasonings. Delicious with potatoes, pasta, or a simple salad.

Cast Iron Pork Chops with Apples

This one tastes fancy but is so easy to make… and in only 20 minutes! Perfectly seared chops simmer in an apple cinnamon pan sauce, balancing sweet with savory for the perfect bite.

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Saucy, crunchy, and deeply savory. If you’re looking for lighter dinner ideas for spring, this one is it. The ground meat filling is low-carb but just as delicious in a rice bowl. And you can easily swap the chicken for ground pork or beef!

Low Carb Egg Roll in a Bowl Recipe

Everything you love about egg rolls without the wrapper! Savory ground meat, shredded cabbage and carrots, and all the best Asian flavors combine into a filling, keto-friendly meal.

Beef and Vegetables Chop Suey

This easy stir fry recipe delivers takeout flavors to your kitchen in 30 minutes or less. Ultra-tender steak pairs with crisp veggies and a luscious sauce that’s got all the tastes: salty, sweet, sour, bitter, and umami.

SEAFOOD DINNER IDEAS FOR SPRING

If you’re tired of the same old chicken and pork, add some seafood into the mix! These salmon and shrimp recipes are filling but not heavy, perfect for easy springtime meals when you’re craving something different.

Lemon Pepper Salmon

Flaky fish meets a thick crust of tangy, smoky seasoning in this hot smoked salmon recipe. Made with just 4 ingredients, it’s one of the simplest spring dinner ideas on this list!

Orange Glazed Salmon

This one skillet recipe delivers perfect seared fillets coated in a sticky-sweet citrus glaze. Pomegranate arils add gorgeous color and juicy pops of tart flavor for a dish that’s dinner-party worthy but weeknight easy.

Lemon Garlic Shrimp

An absolute favorite that pairs well with sides and combines well with other recipes like lemon pasta. Juicy shrimp pan sears quickly in a bright, buttery garlic sauce. Honestly, it takes longer to prep than it does to cook!

SOUPS

Springtime brings warmer weather, but there are still plenty of blustery days that make you want to hunker down at home. These cozy spring dinner ideas make the most of garden vegetables without demanding too much effort.

Creamy Tomato Bisque Soup

Made with whole tomatoes, rich cream, and a hint of peppery heat, this 25-minute recipe delivers big flavor in a simple bowl. Delicious with grilled cheese or a crisp salad for a light, springtime meal.

Vegetable Tortellini Soup

This one rides the line of cozy but light in just the right way. A basil-forward broth envelops tender, cheese-stuffed pasta and colorful veggies, while fire-roasted tomatoes bring that “simmered all day” flavor.

Chicken Vegetable Soup

Rotisserie chicken, frozen veggies, and pasta deliver satisfying results in an easy stovetop recipe. This soup is forgiving too, so you can use up what you have on hand for something equally delicious.

Homemade Sausage and Gnocchi Soup Recipe

Italian sausage, pillowy gnocchi, vegetables, and savory tomato broth come together in the best way. One of our favorite 30 minute spring dinner recipe ideas for a light lunch or dinner… especially with crusty bread to soak up every last drop!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

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Albondigas Soup

Donna Elick — Tue, 17 Feb 2026 10:00:00 +0000

Rich, smoky Albondigas Soup starts with a tomato broth… one with a slow, warm heat that builds as you sip. Tender beef-and-rice meatballs that practically melt when your spoon breaks into them. Soft potatoes soaking up all that savory goodness, sweet carrots balancing the spice, and zucchini that stays just barely tender. Every bite tastes deep, comforting, and homemade. Smoky from the chipotle. Savory from the bouillon. Herby from the cilantro. This is the kind of soup that coats your mouth, warms your chest, and makes you pause between bites because it’s just that good.

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

Can I use cooked rice instead?

No. The rice goes in raw and cooks from the inside to help keep the meatballs tender.

Is Mexican albondigas soup spicy?

Smoky and warm, but not aggressively hot. The heat does build the more you eat it. You can use fewer chipotle peppers if you’d like it less spicy.

Can I boil the soup faster?

Please don’t! A harder boil can cause the meatballs to break apart. Keep things at a gentle simmer, adjusting the heat as needed.

Does it freeze well?

Beautifully. Allow albondigas soup to cool before portioning into containers, and leave some room at the top for the liquid to expand. Thaw in the fridge before reheating on the stove.

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.

DONNA’S PRO TIPS

Mix the meatballs gently, and stop as soon as everything’s combined.
Roll meatballs evenly for even cooking.
Keep the soup at a gentle simmer. A hard boil will cause meatballs to break apart.
Add vegetables in stages. First the carrots and potatoes, then the zucchini.
Let albondigas soup rest before serving. Mellowing allows the flavors to deepen.
Taste and adjust salt at the end.

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.

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Other Easy Soup Recipes

Panera Tomato Soup (Copycat Recipe)

Vegetable Tortellini Soup

Lentil Italian Soup

Stuffed Pepper Soup Recipe (Culver’s Copycat)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Raw rice keeps meatballs tender
Gentle simmer prevents breakage
Blended tomato base adds body
Potatoes and carrots need more time
Zucchini goes in last
Even better the next day
Cozy, classic, freezer-friendly soup

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

Cook Time 35

Total Time 1 5

Servings

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

Originally published February 2026

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

Easy 30 Minute Meals (Casseroles, Skillets, and Soups)

Donna Elick — Fri, 13 Feb 2026 10:00:00 +0000

With over three dozen recipes to choose from, these Easy 30 Minute Meals will have you filling out your meal plan in no time! Find skillets, casseroles, soups, and one pot meals to simplify dinner time and satisfy the whole family.

Easy 30 Minute Meals for Family

Fall and winter are the perfect times for comfort food. But the holiday season keeps us so busy that it’s tough to find the time to create our favorite comfort food meals.

That’s where this list comes in. We’ve rounded up some easy 30 minute meals with recipes for simple skillets, cozy soups, hearty casseroles, and plenty of pasta.

Just as comforting, but on the table in a fraction of the time!

Once you pick out a few favorites, click on the link below the image to open the recipe in a new tab. You can save it, print it, or Pin it for later… just be sure to come back and try another round!

HEARTY SKILLET MEALS

When you need to make dinner fast, the last thing you want to deal with is a stove full of dishes!

Skip the multitasking (and all the clean-up after!) with these easy 30 minute meals that transform simple ingredients into a flavorful dish.

Chicken in White Wine Sauce (Olive Garden Copycat)

This one’s a perfect copycat for the now-discontinued Chicken Bianco from Olive Garden! A light and creamy butter lemon sauce coats tender pasta and pan-fried chicken for one tasty meal.

Sausage Gravy and Biscuits Skillet

When you need easy 30-minute meals for the family, hearty biscuits and gravy is sure to make it into your permanent recipe file. Flavorful sawmill gravy made with sausage and topped with scrumptious biscuits… perfect for breakfast or dinner!

Cheesy Skillet Gnocchi Recipe

It doesn’t take much to transform humble gnocchi into something fantastic… just garlic, cheese, cream, and spices. All of that coats fluffy, pillowy potato dumplings for a satisfying meal that’s just perfectly cozy too.

Skillet Chicken Pot Pie Recipe with Biscuits

Instead of wrestling with a rolling pin, make a drop biscuit topping entirely from scratch. It turns perfectly golden over tender chicken and veggies in a scrumptious, creamy sauce… no cream soups to be found!

Cheesy Taco Rice Recipe

So many easy 30 minute meals are recipes for pasta (hello… look at this list!), but this Mexican rice skillet is one of our family’s all-time favorites. Savory, smoky, and a little bit spicy, it’s everything you love about Taco Night in one delicious dish.

EASY PASTA SKILLETS

When it’s too hot to turn on the oven but you still want a delicious hot meal, the stovetop is where it’s at!

These easy 30 minute meals provide all the comforting flavors of your favorite casseroles and saucy pasta dishes, but you’ll be relaxing at the table in no time.

Easy Chicken Parmesan Pasta (25-Minute Recipe)

Now you can enjoy everything you love about this classic Italian dish in a fraction of the time! Each bite of chicken is the perfect balance of savory, crunchy, and cheesy goodness, served over perfectly cooked linguine.

Creamy Sun Dried Tomato Chicken Pasta

This one has the most incredible flavor, with little pops of tangy-sweet sun-dried tomatoes. The creamy sauce coats every bite of chicken and penne for a light but filling meal.

25 Minute Sausage Pasta Bake

If you love baked ziti, you’ll love this skillet version! There’s plenty of spicy Italian sausage, tomato sauce, and cheese in every bite. Be sure to use a cast iron pan so you can broil it before serving.

Easy Cheese Lasagna Skillet Recipe

Make skillet lasagna for all the flavor without all the effort! No more waiting for the noodles to boil or trying to get all the layers right. When it comes to easy meals under 30 minutes, this one takes the cake. Just simmer, broil, and serve!

Mexican Spaghetti (Easy One Pot Recipe)

This recipe combines everyone’s favorite Italian dish with the beloved flavors of Mexican cuisine. It’s a little bit spicy with a zippy salsa-inspired sauce and ready in just 20 minutes from start to finish!

One Pot Cheesy Sausage Pasta Recipe

This is a one-pot wonder packed with all the best Italian flavors. Smoked sausage, plump tomatoes, fresh basil, and plenty of Parmesan. It should make enough for leftovers, but don’t be surprised if you eat two bowls like me!

Best Ever Italian Mac and Cheese

Some easy 30 minute meals for the family work as side dishes too… and this is one of them! Made with just 7 ingredients, it’s the perfect option when you’re short on groceries but still need to get everyone fed.

Easy One Pot Spaghetti Recipe

Make an easy dinner even easier with this recipe. Loaded with seasoned ground beef and mushrooms for an extra hearty meal, everything cooks in the same pan… even the noodles!

Chicken Fajita Pasta One-Pot Recipe

This easy chicken pasta is packed with fajita flavor and fresh ingredients. Dinner is always better when it combines two dishes into one, so everyone leaves the table happy.

One-Pot Pizza Pasta Skillet

Who needs takeout when you can enjoy all your favorite pizza flavors in a cheesy pasta dish? Load it up with sausage and pepperoni, or swap in some vegetarian toppings instead. It’s a delicious spin on Friday night dinner.

CASSEROLES AND BAKES

There’s something so cozy about a warm, baked dish straight from the oven, especially when sharing it with loved ones.

Each of these recipes packs a ton of flavor into one pan, so dinner can be easy and oh-so tasty too!

Layered Chicken Enchilada Casserole

I don’t know about you, but I don’t always have time to roll enchiladas for the whole family. This recipe takes out all the work by layering ingredients into a casserole pan. You get a little bit of saucy goodness in each slice!

Creamy Pesto Pasta Bake with Chicken and Penne

This one’s a welcome break from heavy, meaty sauces. Pesto adds a vibrant, herbaceous flavor to the dish, while tender chicken makes it extra filling. Get it assembled in 15 minutes or less and let the oven do the rest!

Easy Mexican Lasagna Recipe

Here’s another dish where two culinary worlds combine! Instead of noodles, arrange your taco-inspired filling ingredients between soft flour tortillas, and don’t forget plenty of cheese along the way. Yum!!

Chicken Pasta Bake

When it comes to easy 30-minute meals for the family, this one’s been a favorite since 2012! Tender chicken and pasta, coated in a creamy roasted red pepper sauce, and topped with plenty of bubbly mozzarella.

Meat Lover’s Pizza Pasta Bake

Loaded with ground beef, bacon, and Italian sausage links, this recipe is a meat lover’s dream! There’s plenty of ooey gooey cheese in every bite too. Try it for a fun twist on the usual pizza night.

30 MINUTE SOUPS AND STEWS

When the weather starts to cool, I break out all my favorite soup and stew recipes. I love it when they can simmer all day, filling the house with incredible aromas, but I’ve got several that can be ready in a flash.

Even better, these recipes make plenty for large gatherings or leftovers and are easy to double too!

Creamy Chicken and Dumplings Recipe

Make this one entirely from scratch (no “cream of” soups needed!), including the dumplings. It combines the hearty richness of a stew with the coziness of chicken soup. Warm up with a bowl any night of the week!

Easy Chicken Noodle Soup (25-Minute Recipe)

This soup tastes just like Mom used to make, but it doesn’t need to simmer on the stove all day. Tender chicken, plenty of veggies, and ribbons of noodles in a flavorful broth. One of the best easy meals under 30 minutes when you’re feeling under the weather!

Italian Meatball Soup

Loaded with pasta, veggies, and homemade meatballs cooked in a light tomato broth, this one is comfort food to the max. Plus, everything cooks right in the same pot, so there’s less to clean up after. Score!

5-Ingredient Chili (Easy One Pot Recipe)

Yes, you read that right… this one’s hearty enough for a bowl and flavorful enough for hot dogs, nachos, and fries. It’s also the quickest recipe on this list, ready in just 15 minutes!

Easy Italian Sausage Soup

Hearty sausage and white bean soup is just what you need after a long day. There’s plenty of veggies and pasta in there too, proving that easy 30 minute meals can be just as filling and balanced as the ones you spend hours working on.

Vegetable Tortellini Soup

With cheese-filled pasta, colorful veggies, and fire-roasted tomatoes, this recipe is cozy and comforting while staying light and fresh. A basil-forward broth and freshly grated Parmesan tie it all together.

CHEESY SOUP RECIPES

I firmly believe that cheese makes everything better, but you don’t have to limit it to pastas and casseroles.

Enjoy all that cheesy goodness in a cozy bowl with these easy 30 minute meals. Don’t forget plenty of crusty bread for mopping up every last drop!

How to Make Easy 7 Can Soup (Taco Soup Recipe)

This recipe is exactly what it sounds like… a delicious, hearty meal made with just 7 cans of beans, chili, and veggies. I like to melt in Velveeta cheese too, so it’s extra thick and creamy.

Chicken Bacon Beer Cheese Soup

This is one of our all-time most popular recipes, and with good reason. I mean… bacon and beer and cheese for soup?! It’s amazingly thick and creamy, with tender chunks of chicken and plenty of flavor to tickle your taste buds.

Creamy Chicken Broccoli Soup with Rice

What a delicious way to get a healthy dose of veggies! This easy broccoli cheddar soup will warm you inside and out, and the rice cooks right in the same pot, soaking up all that delicious flavor.

Copycat Outback Baked Potato Soup Recipe

This is one of the best 30 minute soup recipes for chilly winter nights. Imagine all your favorite baked potato and topping flavors in one thick and creamy bite, all from the comfort of your own kitchen.

Bacon Cheeseburger Beer Cheese Soup

Extra beefy, extra bacon-y, with a smoky beer cheese broth that’s out of this world. This recipe’s a favorite for game days, and it goes with all the snackable favorites too.

Chicken Cordon Bleu Soup

Enjoy all the flavors of the classic dish in a cozy, slurpable soup. Tender bites of chicken and ham, creamy Swiss cheese, and that signature crunch from garlic croutons, made heartier with diced potatoes in a silky broth.

And there you have it! Dozens of easy 30 minute meals for the family, each one more delicious than the last.

Skillets, pastas, casseroles, and soups… try your favorites and let us know what you think!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published December 2013, updated and republished February 2026

The post Easy 30 Minute Meals (Casseroles, Skillets, and Soups) appeared first on The Slow Roasted Italian.

Hamburger Stew (Poor Man’s Stew)

Donna Elick — Mon, 02 Feb 2026 10:00:00 +0000

One-pot Hamburger Stew is humble, hearty, and exactly the kind of dinner that gets the job done. Ground beef, potatoes, carrots, and onions simmer together in a rich, savory broth that tastes like it worked harder than it did. Easy to make, budget-friendly, and perfect for weeknights or when you don’t have time for a trip to the store.

WHY YOU’LL LOVE GROUND BEEF STEW

Budget-friendly comfort food
Simple ingredients, big payoff
One-pot dinner with minimal prep
Filling and family-approved
Even better the next day

Hamburger Stew

If cozy, affordable soups are your thing, you’re in good company! We have over 75 soup recipes on TSRI, so there’s bound to be something that tickles your fancy.

My mom was the queen of budget cooking, and this ground beef stew recipe would have been right up her alley.

She knew how to feed people well without pretending the grocery budget didn’t matter. Nothing wasted. Nothing fancy. Just smart choices that worked.

This hamburger stew feels like that. Ground beef instead of stew meat. Potatoes and carrots that stretch the pot. A seasoning packet doing its job without apology. It’s practical in the best way.

This is the kind of dinner you make when you’re being mindful, not deprived. When you want something filling and comforting, but you also want it to make sense.

Big bowls. Simple ingredients. Everyone leaves the table full… and that’s always been the goal!

INGREDIENT NOTES

Lean Ground Beef: I like 85-88% lean beef because it keeps the stew hearty without making it greasy.
Yukon Gold Potatoes: Hold their shape and naturally thicken the broth. But you can use Russet in a pinch.
Carrots & Onion: A classic soup base that brings sweetness and balance.
Beef Stew Seasoning Packet: Convenient and reliable for a delicious depth of flavor.
Worcestershire Sauce: Trust me, a little goes a long way. Don’t skip it!
Bay Leaf: Adds background flavor. Be sure to remove it from the ground beef stew before serving.

VARIATIONS

Extra Veggies: Sauté celery with the onions and carrots, or add peas or green beans near the end.

Thicker Stew: Mash a few potatoes against the side of the pot during the last few minutes of simmering.

Spicy Kick: Add a pinch of crushed pepper or cayenne with the seasoning mix.

No Packet: Use your favorite homemade stew seasoning blend.

Extra Protein: Double the ground beef to 2 pounds for a heartier, meat-forward stew. Add an extra 1 to 1½ cups of beef stock to keep it from becoming too thick.

SERVING SUGGESTIONS

Perfect as-is for a simple, hearty dinner.
Top ground beef stew with crushed crackers to make it extra cozy.
Serve with crusty bread, dinner rolls, or biscuits to mop up every last drop.
Make a lighter meal by pairing a smaller bowl of poor man’s stew with a fresh green salad.
Even better reheated for lunch the next day.

HAMBURGER STEW RECIPE FAQ

Can I use a different potato?

Yes. Red potatoes are the best swap. Russet will work too, but you may want to peel them first. Keep in mind that they don’t hold their shape as well and may make the stew a bit thicker.

Is hamburger stew thick or brothy?

This one is somewhere in between. Hearty but still spoonable with a nice broth.

Can I use a different meat?

Sure! Another lean ground meat, like chicken or turkey, will fit right in. Keep the seasonings the same, though. Ground pork or Italian sausage would also taste great, but be sure to drain it really well once browned.

Does it freeze well?

Very well. I’ll sometimes make a double batch of this hamburger stew recipe just to have leftovers! Freeze for up to 3 months, then thaw in the fridge before reheating gently on the stove.

This ground beef stew recipe works because it relies on natural thickening instead of technique-heavy steps.

Browning the ground beef develops flavor through the Maillard reaction, which becomes the backbone of the broth.

As the stew simmers, potatoes release starch into the liquid, gently thickening it without flour or roux.

The seasoning packet contains salt, spices, and starches that further stabilize the broth, while tomatoes contribute acidity that balances the richness of the beef.

Keeping the vegetable cuts large prevents them from breaking down during the relatively short simmer.

The result is a hamburger stew that feels substantial, cohesive, and comforting without needing expensive cuts of meat or long cooking times.

DONNA’S PRO TIPS

Brown the beef fully (and in the same pot) for the best flavor.
Cut vegetables roughly. They’re meant to be rustic.
Don’t drain the tomatoes. The juices help flavor the broth.
Simmer gently so the vegetables stay intact.
Use a seasoning packet to keep things easy. Plus, the starches make a big difference.
Remove the bay leaf before serving. It’s there for flavor, not for eating.
Taste at the end and adjust seasoning if needed. Sometimes all it needs is an extra pinch of salt!

TOOLS NEEDED

Large Pot or Dutch Oven: One vessel is all you need.
Wooden Spoon: For breaking up the beef and stirring.
Chef’s Knife: Rough cuts are perfect here.
Ladle: This is a proper bowl-of-stew situation.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Cabbage Rolls Soup Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Italian Wedding Soup (30 Minute Recipe)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Budget-friendly beef stew
Uses ground beef instead of stew meat
One-pot, simple prep
Hearty vegetables and savory broth
Naturally thickened
Great make-ahead meal
Comfort food that stretches the grocery budget

Hamburger Stew (Poor Man’s Stew)

Make Hamburger Stew with ground beef and hearty vegetables in a savory broth. Simple, filling, and ready in under an hour in just one pot!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10

Cook Time 45

Total Time 55

Servings -6

Calories 307cal

Author Donna Elick

Equipment

dutch oven

Ingredients

1 pound lean ground beef
2 medium Yukon Gold potatoes, peeled and roughly chopped (4 cups)
3 medium carrots, peeled and roughly chopped (3 cups)
1 large yellow onion, roughly chopped (about 1 ½ cups)
1 14.5 ounces can diced tomatoes, undrained
4 cups beef stock
1 tablespoon Worcestershire sauce
1 packet beef stew seasoning mix 1.5 ounces
1 bay leaf

Instructions

BROWN BEEF: Add 1 pound lean ground beef to a large pot or Dutch oven over medium heat. Cook for 6 to 8 minutes, breaking it apart with a spoon, until fully browned. Carefully drain excess grease if needed.
ADD VEGETABLES: Add 2 medium Yukon Gold potatoes, peeled and roughly chopped , 3 medium carrots, peeled and roughly chopped , and 1 large yellow onion, roughly chopped to the pot. Stir to evenly distribute the vegetables through the beef.
ADD LIQUIDS AND SEASONING: Pour in 1 14.5 ounces can diced tomatoes, undrained, 4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 packet beef stew seasoning mix, and 1 bay leaf. Stir until fully combined.
SIMMER: Bring the stew to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are fork-tender and the broth has thickened slightly.
SERVE: Remove and discard the bay leaf. Ladle the stew into bowls and serve hot.

Notes

Make-Ahead: This stew can be made up to 2 days in advance. Cool completely and refrigerate.

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

Reheating: Reheat gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between, until heated through.

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

Ingredient Note: Yukon Gold potatoes hold their shape well and naturally thicken the broth, but russet or red potatoes can also be used.

Nutrition

Originally published December 2024, updated and republished February 2026

The post Hamburger Stew (Poor Man’s Stew) appeared first on The Slow Roasted Italian.

Chicken Bacon Corn Chowder

Donna Elick — Sun, 25 Jan 2026 10:00:00 +0000

This cheesy Chicken Bacon Corn Chowder is rich, hearty, and absolutely loaded in the best way. Smoky bacon, tender chicken, sweet corn, and potatoes come together in a creamy, cheese-filled broth that’s cozy without being heavy. It’s a one pot recipe that’s layered with flavor from start to finish and will keep even the hungriest bellies feeling full!

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.

Try our Chicken Corn Chowder next for the leaner, creamy classic version!

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

Is this chowder very thick?

Yes, it’s meant to be hearty and spoon-coating. Keep in mind that chicken and corn chowder with bacon will continue to thicken as it simmers, so add extra broth if needed to loosen it back up.

Can I use fresh corn?

Sure! You’ll need about 4 large ears’ worth of kernels cut off the cob.

What about rotisserie chicken?

It’s an excellent time-saver! Since it’s already cooked, skip the browning step and simply add it to the pot with the veggies.

Can I make chicken bacon corn chowder ahead of time?

Absolutely. In fact, the flavor gets even better the longer it sits. Leftovers will keep for a few days in the fridge or up to 2 months in the freezer. Though you’ll want to leave out the potatoes if freezing and add those when reheating.

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.

DONNA’S PRO TIPS

Cut the chicken and potatoes evenly for consistent cooking.
Don’t rush the bacon. Flavor starts there.
Stir well when adding flour so it coats evenly without clumping.
Add cheese off the boil to keep the texture smooth and prevent it from separating.
Thin leftovers with stock or milk, not water. Loosen the texture without losing flavor!

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.

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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)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Hearty, cheesy chowder
Bacon, chicken, corn, and potatoes
Thick and creamy without being heavy
Feeds a crowd
Great make-ahead soup
Reheats well
Comfort food in a bowl

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

Cook Time 25

Total Time 50

Servings (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

Originally published November 2015, updated and republished January 2026

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

Chicken Tortilla Soup Recipe

Donna Elick — Tue, 13 Jan 2026 10:00:00 +0000

This is a bold, brothy, deeply satisfying Chicken Tortilla Soup Recipe… the kind with real flavor in every spoonful. Tender chicken, beans, hominy, corn, and peppers all simmer together in a seasoned broth that’s brightened at the end with fresh lime. It’s warm, comforting, and lively all at once, with just enough heat to keep things interesting.

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

Is it really spicy?

The heat is adjustable. As written, I’d say it’s a medium with good warmth… not an overwhelming heat. Play with the number of jalapeños (plus ribs and seeds) or the amount of chile powder to make it just right for you!

Can I make this recipe ahead of time?

Absolutely. In fact, the flavor improves as it sits, making this the best ever chicken tortilla soup for leftovers.

Does this soup freeze well?

It does. Best to freeze in portions so you can thaw just what you need (unless you’re planning on a future meal). Thaw leftovers in the fridge overnight before reheating gently on the stove.

How do I make it thicker?

Try mashing some of the beans and hominy into the broth. Or, transfer a couple ladles’ worth of broth with some beans and hominy to a blender, then stir the mixture back into the pot. Either way, simmer a bit longer to help it all thicken up!

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.

DONNA’S PRO TIPS

Cut chicken evenly for consistent cooking. Prevents a mix of tender and dry pieces.
Scrape the pot well after adding the stock. Flavor lives there, and you need it with a quick simmer!
Add lime juice at the end to keep it bright. Too soon, and it’ll just dull the broth.
Taste before serving. Seasoning settles as it simmers, so it may need more salt.
Let everyone garnish their own bowl. That’s half the appeal of this chicken tortilla soup recipe!

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

Homemade Vegetable Beef Soup

Bacon Beer Cheese Soup with Chicken

Ultimate Beefy Beer Cheese Soup

Crockpot Potato Soup

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Longtime TSRI favorite since 2013
Bold, brothy chicken tortilla soup
Ready in about 30 minutes
Adjustable heat level
Loaded with beans, corn, and hominy
Freezer-friendly
Finish with lime and toppings for best flavor

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

Cook Time 10

Total Time 30

Servings -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

Originally Published October 2013, updated and republished January 2026

The post Chicken Tortilla Soup Recipe appeared first on The Slow Roasted Italian.

Chicken Pot Pie Soup

Donna Elick — Sun, 11 Jan 2026 10:00:00 +0000

This Chicken Pot Pie Soup has been a staple around here for a long time… and for good reason! It’s creamy, comforting, and packed with tender chicken and vegetables in a rich, savory broth that tastes just like the inside of a classic pot pie. No crust, no baking, no waiting. Just cozy, familiar comfort in a bowl in 30 minutes!

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

Why is chicken pot pie soup so thick?

It’s meant to eat like pot pie filling, not a brothy soup. If you prefer a thinner version, replace some of the milk with extra chicken stock.

Can I use low-fat milk?

Yes, but the soup won’t be as rich or stable.

Why isn’t this soup freezer-friendly?

Milk- and cream-based soups tend to separate after freezing, which affects the texture.

Can I make this recipe ahead of time?

Absolutely! This easy chicken pot pie soup keeps well in the fridge for a few days. Reheat on the stove with a little extra liquid if needed.

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.

DONNA’S PRO TIPS

Dice the chicken evenly so it cooks at the same rate.
Whisk constantly when building the base to keep it smooth.
Add the flour slurry slowly to control thickness.
Stir occasionally during simmering to prevent sticking. Scrape along the bottom too.
Add splashes of stock or milk if it seems too thick. Same goes for reheating!
Season at the end. Cream changes how salt reads.

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

Crockpot Potato Soup

Slow Cooker Taco Soup Recipe

Homemade Vegetable Beef Soup

Chicken and Dumplings in 30 Minutes

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Chicken pot pie flavor, no crust
Creamy, thick, and comforting
Ready in about 30 minutes
Great make-ahead soup
Not freezer-friendly
Uses simple pantry ingredients
A longtime TSRI favorite

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

Cook Time 20

Total Time 30

Servings (about 1 ½ to 2 cups per serving)

Calories 364cal

Author Donna Elick

Equipment

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

Originally published February 2013, updated and republished January 2026

The post Chicken Pot Pie Soup appeared first on The Slow Roasted Italian.

Crockpot Creamy Chicken Noodle Soup

Donna Elick — Wed, 07 Jan 2026 10:00:00 +0000

Crockpot Creamy Chicken Noodle Soup is pure comfort in a bowl. Tender chicken, soft vegetables, and wide egg noodles swim in a silky, herb-infused broth that feels rich without being overwhelming. Every spoonful is cozy, familiar, and deeply satisfying. It’s the kind of soup that warms you from the inside out and makes you slow down long enough to actually enjoy it. Even better, you can make this creamy chicken soup crock pot recipe in just a few hours!

WHY YOU’LL LOVE CREAMY CHICKEN SOUP IN THE CROCK POT

Hands-off slow cooker comfort
Creamy without being thick or heavy
Perfect make-ahead soup
Classic flavors that everyone loves
Freezer-friendly (before noodles)

Crockpot Creamy Chicken Noodle Soup

When we’re craving comfort, but maybe not in one specific direction, this is the recipe I reach for!

Chad loves classic chicken noodle soup. I lean hard toward rich, creamy comfort. This one lands right in the middle, which honestly feels like a small miracle.

You load up the slow cooker, walk away, and let it handle the heavy lifting.

The chicken turns tender, the vegetables soften just right, and the herbs quietly do their thing in the background. It basically cooks itself.

Then you finish it off. Gently. Creamy, but still familiar. Cozy, but not heavy. The kind of soup you sit down with instead of rushing through.

Creamy chicken noodle soup in the crock pot just works. And when we’re both happy with dinner, I know it’s a keeper.

If you love this cozy chicken noodle, our Chick-fil-A Chicken Noodle Soup Copycat is a must-try that captures the restaurant magic perfectly!

INGREDIENT NOTES

Chicken Breasts: Boneless, skinless, and easy. Thighs work too if that’s what you have. Aim for 1 ½ pounds either way.
Fresh Herbs: Rosemary and thyme add quiet depth without overpowering. And you can remove whole sprigs before serving.
Chicken Stock: Use good stock… it’s the backbone of the soup. Kitchen Basics is my go-to.
Egg Noodles: Wide noodles hold up best and feel hearty.
Butter & Flour: Combine these into a paste as a sort of roux (uncooked), which will thicken the soup as it simmers at the end.
Heavy Cream: Adds richness without turning this slow cooker creamy chicken soup into chowder.

VARIATIONS

Extra Veggies: Mix in frozen peas or green beans at the end.

Herb Switch: Use a bay leaf instead of rosemary for a mellower flavor.

Richer Version: Add an extra splash of cream just before serving.

Thigh Meat: Swap chicken breasts for boneless thighs.

No Noodles: Skip the noodles and serve slow cooker creamy chicken soup over mashed potatoes or biscuits.

SERVING SUGGESTIONS

Finish with extra parsley and cracked black pepper.
Mop up every last drop with cheddar bay biscuits or thick slices of beer bread.
Add saltines or oyster crackers for crunch.
Pair crockpot creamy chicken noodle soup with a simple side salad.
Enjoy leftovers with a grilled cheese sandwich.

CREAMY CHICKEN NOODLE SOUP SLOW COOKER FAQ

Why add the cream mixture later?

It thickens the soup gently without breaking or curdling.

Can I cook this on low?

Yes, cook creamy chicken soup in the crock pot on Low for 6-7 hours before finishing with the cream mixture and noodles.

Will the noodles soak up all the broth?

Over time, yes. Add a splash of stock when reheating, or cook the noodles separately if you plan on leftovers.

Boil egg noodles according to the package directions, but use chicken stock instead of water so they still soak up some of that flavor. Then, add a handful to each bowl.

Can I freeze this soup?

Sure… without the noodles. Add those fresh when reheating.

What makes this creamy chicken noodle soup slow cooker recipe work is balance.

The slow cooker gives the chicken time to gently release flavor into the broth while staying tender. The vegetables soften slowly, which brings natural sweetness without needing anything extra.

And the cream mixture comes in at the end, thickening the soup smoothly instead of all at once. That timing matters.

Flour needs heat and liquid to fully hydrate, and the slow cooker provides both without aggression. The noodles finish the job by adding body as they cook, turning the broth silky instead of thin.

It’s not about richness for the sake of it… it’s about structure. When those pieces line up, the soup feels comforting, familiar, and just right in every spoonful.

DONNA’S PRO TIPS

Layer ingredients in the right order. Chicken, then veggies, then broth.
Don’t over-shred the chicken, or it’ll become stringy and tough. Bite-sized pieces matter!
Keep the roux lump-free. Melt butter before adding flour, then slowly whisk in cream.
Taste after thickening. Salt behaves differently once cream is added.
Add noodles closer to serving for the best texture.
Remove herb stems before seasoning at the end.
Thin leftovers with stock, not water. It keeps things flavorful and creamy.

TOOLS NEEDED

Slow Cooker: A 5- or 6-quart crockpot works best.
Mixing Bowl: To make the creamy roux.
Sharp Knife + Cutting Board: Dice up all the veggies quickly and evenly.
Whisk: Keeps the cream mixture lump-free.
Ladle: For dishing up this incredible crockpot creamy chicken noodle soup!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Soup Recipes

Easy Crockpot Taco Soup Recipe + Video

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Tortellini Soup with Meatballs and Veggies

Easy Crock Pot French Onion Soup + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Cozy, classic chicken noodle soup
Slow cooker does the work
Creamy but not heavy
Add noodles at the end
Great make-ahead option
Freeze without noodles
Comfort food that always works

Crockpot Creamy Chicken Noodle Soup

Make Crockpot Creamy Chicken Noodle Soup in under 4 hours with simple, fresh ingredients. No need to cook the noodles in a separate pot!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings (about 1 ½ to 2 cups per serving)

Calories 313cal

Author Donna Elick

Equipment

Ingredients

2 to 3 boneless skinless chicken breasts about 1 ½ pounds total
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ribs celery, diced (1 cup)
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (1 cup)
2 sprigs fresh rosemary
3 sprigs fresh thyme
5 cups chicken stock (40 fluid ounces)
1 1/2 to 2 cups wide egg noodles
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup heavy cream
Fresh parsley, chopped for garnish

Instructions

ADD CHICKEN: Place 2 to 3 boneless skinless chicken breasts in the bottom of a slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
ADD VEGETABLES: Add 2 ribs celery, diced, 1 medium yellow onion, diced , 2 medium carrots, peeled and diced, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
ADD STOCK: Pour in 5 cups chicken stock. Cover and cook on high for 3 hours, until the chicken is cooked through and tender.
SHRED CHICKEN: Remove the chicken and shred or cut into bite-sized pieces. Return the chicken to the slow cooker.
MAKE CREAM MIXTURE: In a small bowl, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons all-purpose flour until smooth. Slowly whisk in 1 cup heavy cream until fully combined.
THICKEN SOUP: Pour the cream mixture into the slow cooker and stir well.
COOK NOODLES: Add 1 1/2 to 2 cups wide egg noodles. Cover and cook for 20 to 30 minutes, until the noodles are tender.
SEASON: Remove the rosemary and thyme sprigs. Taste the soup. If it tastes flat, add kosher salt ¼ teaspoon at a time, stirring and tasting between additions, until the flavor pops.
SERVE: Ladle into bowls and garnish with Fresh parsley, chopped.

Notes

Make-Ahead: Make the soup through Step 6 (without noodles). Refrigerate up to 2 days. Reheat, then add noodles just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of chicken stock or cream if the soup thickens.

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

Nutrition

Originally published December 2024, updated and republished January 2025

The post Crockpot Creamy Chicken Noodle Soup appeared first on The Slow Roasted Italian.

Roasted Tomato Basil Soup

Donna Elick — Sun, 04 Jan 2026 10:00:00 +0000

Deep, rich, and quietly comforting. This Roasted Tomato Basil Soup has real tomato flavor: sweet, slightly caramelized, and balanced with herbs… with just enough heat to wake everything up. It’s smooth without being heavy. Cozy without being boring. The kind of soup that makes you slow down and grab a spoon instead of a mug.

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

Do I really need to strain it?

You don’t have to, but it makes the soup silky and refined. Trust me, it makes a pretty big difference.

Can I use fresh basil instead of dried?

This roasted tomato and basil soup recipe is built for dried basil. Fresh changes the flavor balance.

Why roast the tomatoes first?

Roasting concentrates flavor and adds a sweetness you can’t get any other way.

Is this freezer-friendly?

Very. Cool completely before freezing, then thaw roasted tomato basil soup gently on the stove. Or thaw in the fridge overnight before reheating.

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!

DONNA’S PRO TIPS

Spread tomatoes in a single layer. Crowding kills caramelization.
Don’t rush the onion step. Soft and golden matters.
And don’t stir too often. The onions caramelize better when you leave them alone.
Blend in small batches to avoid splatters or accidents.
Strain while the soup is still hot. It moves through the sieve more easily.
Taste after simmering, not before. Flavors change with time.
Save those leftovers. Roasted tomato basil soup is even better the next day!

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.

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Other Easy Soup Recipes

Vegetable Tortellini Soup

Salsa Verde Chicken Soup

One Pot Mac and Cheese Soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Roast the tomatoes for deep flavor
Roma tomatoes work best
Smooth, classic tomato soup
Straining makes it silky
Freezes well
Better the next day
Comfort food done right

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

Cook Time 1 20

Total Time 1 40

Servings (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

Originally published October 2011, updated and republished January 2026

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

Panera Tomato Soup (Copycat Recipe)

Donna Elick — Wed, 31 Dec 2025 10:00:00 +0000

This copycat Panera Tomato Soup Recipe starts with roasted cherry tomatoes for natural sweetness and depth, then blends into a velvety, basil-kissed soup that tastes slow-simmered and comforting. The result is a smooth, rich, and deeply tomato-forward flavor with just the right touch of cream. It’s cozy without being heavy, bright without being acidic, and absolutely begging for a grilled cheese on the side. Save the money (plus the trip outside) by making copycat Panera tomato soup at home!

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.

Building a full Panera meal at home? Pair this tomato soup with my Broccoli Cheddar Mac and Cheese Copycat or Creamy Chicken & Wild Rice Soup recipes for the ultimate cozy lunch!

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

Does Panera Bread tomato soup have cream in it?

Yes, both the original Panera tomato soup recipe and this copycat version are made with heavy (whipping) cream. It’s what makes the soup so thick and luscious!

Why roast the tomatoes first?

Roasting concentrates flavor and brings out natural sweetness.

Can I freeze this soup?

Yes. Freeze without cream, then add it after reheating.

What’s the best way to reheat creamy soups?

Return leftover soup to a saucepan on the stove and heat at no higher than medium, stirring regularly until it’s warmed through. It’s fine if it lightly simmers (tiny bubbles around the edges), but avoid bringing it to a boil.

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.

DONNA’S PRO TIPS

Don’t overcrowd the roasting pan. Tomatoes need space to caramelize
Blend longer than you think for the smoothest texture.
Vent the blender lid (or leave the center cap off). This allows steam to escape so the soup doesn’t explode all over your kitchen… trust me on this one.
Simmer gently to avoid scorching.
Taste after adding cream. Salt levels can shift
Freeze without cream for the best texture.
Garnish right before serving for freshness.

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.

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Other Copycat Soup Recipes

Chick Fil A Tortilla Soup

Chicken and Gnocchi Soup (Olive Garden Copycat)

Wendy’s Chili Copycat

Zuppa Toscana Soup Recipe

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Roasted tomatoes = deeper flavor
Cherry tomatoes add natural sweetness
Blend roasted + crushed tomatoes
Cream softens acidity and adds richness
Make ahead friendly
Freeze without cream
Best with grilled cheese
Cozy, classic, copycat comfort

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

Cook Time 40

Total Time 50

Servings

Calories 130cal

Author Donna Elick

Equipment

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

Originally published November 2023, updated and republished December 2025

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