Keto Pizza

Keto Pizza is an easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

This Keto Pizza is made using fathead dough, which means it’s low carb and perfect to help you stay on track of your goals! Not to mention it’s tasty! Serve this alongside of some Creamy Brussels sprouts, some Creamed Spinach, or some Creamy Cucumber Salad to complete a low carb meal. 

Keto Pizza

Keto Pizza

The crust to this Keto pizza is made from fathead dough. Which is a great low carb way to make pizza crust! It can also be used to make bagels, with the addition of baking powder. Bagels were the first things I ever made using fat head dough and they were SO good. So of course, using that dough to make pizza crust was up next! This recipe is quick and easy to make, which is perfect for a busy day, or weeknight meal. 

How to make Keto Pizza:

  1. Melt the mozzarella and cream cheese together. The easiest way is just to do this in the microwave, or you could set up a double boiler system on your stovetop. Don’t put it right into a saucepan on direct heat. 
  2. Add in the eggs, salt, and coconut flour. Stir it all together. The cheese should still be nice and warm through this step to help the dough mix together. 
  3. Place the pizza dough on a prepared baking sheet, and spread out with your fingers or use a rolling pin, to about 1/4 of an inch thick. 
  4. Bake the crust for 10 minutes. Remove from heat, add the pizza sauce and toppings of choice. 
  5. Bake for an additional 10 minutes. 

Keto pizza dough in a bowl.

Keto pizza dough in a bowl.

Some tips for making this Keto pizza crust:

  • Use pre-shredded part skim mozzarella cheese. If you use fresh mozzarella it will have too much liquid when you heat it up and the dough won’t come together. 
  • If the dough is too sticky to work with, put a little bit of oil on your hands while you work with it. 
  • You can substitute almond flour for the coconut flour in this recipe. 
  • Knead the dough with a stand mixer, food processor or your hands. I find that the hands is the easiest method, you can squeeze and knead the dough together. 

Low Carb Topping Ideas:

Keep in mind the toppings! Since we’re making a low carb pizza crust, you also want to keep the toppings low carb. Here’s some fun ideas for you to switch things up! 

  • Buffalo Chicken: Chopped grilled chicken, crumbled blue cheese, red onion, buffalo sauce.
  • Chicken Alfredo: Alfredo sauce, chopped chicken, parmesan cheese, fresh herbs
  • Meat Lovers: sausage, pepperoni, sliced ham
  • Veggie Lovers: zucchini, tomato, bell pepper, mushrooms
  • Margherita: mozzarella, tomato, basil

Keto pizza

Some other Low Carb Recipes you may enjoy:

  • Texas Style Barbacoa
  • Easy Shredded Mexican Chicken
  • Cilantro Lime Shrimp

Quick and Easy Keto Pizza

Keto Pizza. This easy to make crispy pizza crust is low carb and perfect for a weeknight meal the whole family will love! 

  • 1 and 1/2 cups part skim mozzarella (shredded)
  • 2 tbsp cream cheese
  • 2/3 cup coconut or almond flour
  • 2 large eggs (beaten)
  • 1/4 tsp salt

Toppings

  • 1 cup mozzarella (shredded)
  • 1 ounce pepperoni
  1. Preheat oven to 425 degrees F

  2. Line a large baking sheet with parchment paper and spray with cooking spray, or brush with oil.

  3. In a medium size bowl add the 1 and 1/2 cup shredded mozzarella and cream cheese. Heat in microwave for 60 seconds. Remove and stir. Continue heating in 20 second increments until fully melted and able to be stirred together.

  4. Add in the eggs, salt, and flour. Stir together until blended.

  5. Place the dough on the prepared baking sheet and press out to be 1/4 of an inch thick.

  6. Bake the pizza crust for 10 minutes. Remove and then add the toppings.

  7. Bake with the toppings for an additional 10 minutes.

Turkey Taco Stuffed Avocados

Turkey Taco Stuffed Avocados is a soft, ripe avocado stuffed full of lean ground turkey meat topped with black olives, sliced cherry tomatoes sprinkled on cheddar cheese and garnished with cilantro. A healthy twist on tacos!

Turkey is a lean meat and lighter for everyday meals. Try more delicious turkey dishes like Asian Turkey Lettuce Wraps, Turkey Stuffed Peppers or Turkey Mediterranean Casserole that are light and tasty.

Turkey taco stuffed avocados

Turkey Taco Stuffed Avocados

Turkey Taco Stuffed Avocados are rich in flavor with low calories and all the flavor!

You will be pleased with how light and tasty this quick lunch or light dinner is.

 

Are Turkey Taco Stuffed Avocados healthy for you?

Yes! These Turkey Taco Stuffed Avocados are SO good and taste just like a taco, with a twist!

These have ALL the flavor with less calories.

Light and tasty avocados are just what you need to make this a light dinner or a healthy lunch.

Avocados are full of healthy fats.

What you need to make Turkey Taco Stuffed Avocados:

  • Ground Turkey: Cook and drain the turkey meat.
  • Homemade Taco Seasoning: The BEST Homemade Taco Seasoning
  • Tomato Sauce: this is a thickener and helps add to the turkey meat.
  • Avocados: It is best to buy larger avocados for filling.

Optional Toppings:

  • Cheddar Cheese: sprinkle over top.
  • Sour Cream: just a dollop over top lightens up the dinner.
  • Olives: canned olives that are chopped.
  • Chopped Tomatoes: Roma tomatoes or cherry tomatoes are best.

How to make Turkey Taco Stuffed Avocados:

Picking the best avocado is going to be the hardest part of this whole dinner, that is just how simple and easy this dinner is.

Ripe, green, almost purple avocados are the best ones to choose at the grocery store.

With a gentle squeeze you will be sure to know which avocado is best to bring home and start stuffing.

Once you have the avocado in hand, cut in half and remove the avocado pit.

Dig a little deeper with a spoon to hollow out just the right amount of avocado for stuffing in the turkey meat.

You can also use the extra avocado to make guacamole with.

Once your avocados are prepared, add in your turkey meat and toppings!

  • Cook the ground turkey: In a medium sized skillet over medium high heat at the ground turkey. Cook and crumble until cooked throughout. Add the chili powder, onion powder, dried oregano, paprika, cumin, salt and pepper. Add in the tomato sauce and let simmer.
  • Prepare the avocados: Remove the pit from the avocado and fill each avocado with mixture. Top with desired toppings and enjoy!

 

Toppings for Turkey Taco Stuffed Avocados:

  • Corn: fresh or frozen warmed up and placed over top.
  • Lettuce: sprinkle over top of the turkey meat.
  • Jalapeños: add some spice to the avocado.
  • Black Beans: canned is easiest and just add it right over top.
  • Red Onions: chopped up
  • Rice: Mexican rice or white rice is fun to add in.
  • Salsa: I have a few great salsas to try. Your classic salsa: Best Blender Salsa (5 Minutes!) or 5 Minute Mango Salsa for a fresh fruity salsa.
  • Pico de Gallo: such a refreshing salsa and simple to make.

Tips and Variations for making Turkey Taco Stuffed Avocados:

  • Different protein: Substitute lean ground beef or shredded chicken.
  • Avocados: Ripe is best and the larger the better as well. Make sure your avocado is gentle and a little squeezable if you are planning to make the day of.
  • Cheese: Mix it up a bit and try jalapeño cheese or Mexican blend to enjoy on top.
  • Making ahead: Avocados do not last too long when made ahead. I would suggest preparing the turkey meat ahead of time and storing in the refrigerator for up to 3 days. When you are ready to make and prepare the avocados, simply warm up the turkey meat and stuff the avocado with it and toppings for your meal.

More Delicious Tacos to Enjoy:

Turkey

  • 1 pound ground turkey
  • Homemade Taco Seasoning
  • 4 ounces tomato sauce
  • 3 avocados (halved)

Optional Toppings:

  • cheddar cheese
  • sour cream
  • olives
  • chopped tomatoes
  1. In a medium sized skillet over medium high heat at the ground turkey. Cook and crumble until cooked throughout. Add the chili powder, onion powder, dried oregano, paprika, cumin, salt and pepper. Add in the tomato sauce and let simmer.
  2. Remove the pit from the avocado and fill each avocado with mixture. Top with desired toppings and enjoy!

Homemade Broccoli Cheddar Soup

Broccoli Cheddar Soup is an easy recipe-box favorite! This easy recipe combines broccoli and broth with a bit of cream and heaps of cheddar flavor.  

The result is a soup that warms your belly and your taste buds!

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly!

  1. Saute onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.
  2. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  3. Stir in cream and cream cheese until rich and creamy. Add cheddar/parm and the chopped broccoli. Enjoy!

I add the cream cheese while on the heat so it mealts. The shredded cheese is added after the soup is removed from the heat so it doesn’t curdle/separate.

Broccoli soup in a pot blended smooth and adding cheese to the soup

What to Serve with Broccoli Cheddar Soup

So many amazing things go with broccoli cheddar soup!

  • Bread: croutons, saltine crackers, garlic bread, or homemade biscuits.
  • Veggies: A crisp salad with a tangy vinaigrette dressing, a side of dippable crudites with ranch dressing like celery sticks, carrot sticks, radishes, cauliflower florets, and strips of colorful bell peppers.
  • Nuts: toasted slivers of almonds or toasted chopped walnuts
  • Others: sliced black olives, sliced pepperoncini or jalapeños and more cheese of course!

Can You Freeze Broccoli Cheddar Soup?

This soup can be frozen by putting it into freezer bags or airtight freezer containers that are labeled with the date so you know when to use them by. It may not be quite as thick when thawed but still tastes great! If you’re going to be freezing this, I would suggest using evaporated milk in place of cream.

To Thaw: Refrigerate overnight and reheat on the stove or in the microwave.

Thawed broccoli cheddar soup may have a slight change in texture  because the cream cheese has separated during the freezing and then thawing process. Simply whisk the soup back together and add some more cream cheese to make it creamy again! Refresh the seasonings with salt and pepper and enjoy!

A serving of broccoli cheese soup topped with shredded cheese.

Easy Hearty Soups

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic
  • 4 cups fresh broccoli (or frozen)
  • 2 cups chicken broth
  • 1/2 teaspoon thyme
  • salt & pepper to taste
  • 12 oz light cream (or evaporated milk)
  • 1 tablespoon cornstarch
  • 4 oz cream cheese
  • 1 1/2 cups sharp cheddar cheese (divided)
  • 1/3 cup fresh parmesan cheese
  1. In a saucepan, cook onion and garlic in butter over medium heat until tender.

  2. Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 8 minutes.
  3. Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  4. Combine cream and cornstarch.

  5. Bring soup to a boil and whisk in cream mixture and cream cheese. Simmer until thickened, about 3-4 minutes.

  6. Remove from heat, stir in cheddar cheese, parmesan cheese & reserved chopped vegetables and serve immediately.

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

A serving of broccoli cheddar soup in a white bowl.
Overview of broccoli cheese soup in a soup pot.
Top photo - A serving of broccoli cheese soup topped with shredded cheese. Bottom photo - Milk being combined with the broccoli cheese soup base.

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

Load up all your favorite taco toppings into an avocado half for an easy lunch or light dinner. If you love stuffing your food try this Taco Stuffed Peppers, Slow Cooker Stuffed Bell Peppers, Mexican Quinoa Stuffed Peppers or Taco Stuffed Zucchini Boats.

Taco Stuffed Avocados

Taco Stuffed Avocados

This is one of my favorite go-to meals!! Tacos!

Except I added a little twist to these tacos and stuffed them into an avocado.

This makes this dish perfect for a lunch, or even a light dinner.

Best of all, my kids absolutely love this meal.

I’m pretty sure these taco stuffed avocados are going to be a regular on our meal plan from now on.

It comes together super quick and easy too. Of course, it’s completely customizable.

Although I highly recommend that you use my recipe for the best homemade taco seasoning and follow the instructions on how to make the best taco meat possible!

What is in a Taco Stuffed Avocado?

You can of course use any meat you prefer for the stuffed avocados, maybe some Slow Cooker Beef Carnitas Tacos, or Slow Cooker Barbacoa Beef.

Then load up with your favorite toppings.

Cheese of course, some tomatoes, lettuce, cilantro and sour cream are my favorites.

One of the best parts of doing these taco stuffed avocados is that you can scoop some of the avocado out before adding the toppings and use that to make some of my favorite guacamole recipes such as Bacon Guacamole, Ranch Guacamole or Grilled Corn Guacamole.

  • Ground beef: cooked and browned in a pan.
  • Chili powder: Add a little bit of heat.
  • Salt: to taste.
  • Cumin: 
  • Dried Oregano: 
  • Garlic Powder:
  • Onion Powder: flavor the ground beef.
  • Tomato Sauce: thicken the sauce of the ground beef.
  • Avocados:  halved and scooped out a circle where the avocado pit would be located.
  • Cheddar Cheese: shredded
  • Cherry Tomatoes: sliced
  • Lettuce: shredded  

Toppings: 

  • Cilantro: adds color and a little kick of flavor.
  • Sour Cream: cool, creamy topping.

How to make a Taco Stuffed Avocado:

  • Brown ground beef: Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.
  • Cook meat: Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  • Prepare avocados: Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  • More stuffing: If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Taco stuffed avocados

Tips for making Taco Stuffed Avocado:

  • Avocados: It is best to use ripe avocados for this recipe. If the avocados are still firm or hard to the touch, the avocado may not have the right flavoring or texture that tastes best.
  • Avocado pit: Simply remove the pit by using a paring knife. Once removed score the area both vertically and horizontally. Carefully remove the avocado in small chunks until it is the right depth you are wanting for stuffing.
  • Taco seasoning: For an even healthier taco meat, try using low sodium taco seasoning. This will ensure less salt.
  • Make ahead: Ground the beef ahead of time. Once cooled down place in an airtight container for up to 5 days. When ready to put together, warm up the meat in the microwave or oven the stove top until it is warmed through.

More Delicious Mexican Dinners to Enjoy:

Taco stuffed avocados

 

Taco Stuffed Avocados

Taco Stuffed Avocados is cooked flavorful ground beef stuffed in a ripe avocado loaded with chopped tomatoes, sliced olives, shredded lettuce and sprinkled cheese. A healthy twist on tacos! 

  • 1 pound ground beef
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 4 ounces tomato sauce
  • 3 avocados halved
  • 1 cup shredded cheddar cheese
  • 1/4 cup cherry tomatoes sliced
  • 1/4 cup lettuce shredded

additional toppings:

  • cilantro
  • sour cream
  1. Add the ground beef to a medium size sauce pan. Cook over medium heat until browned.

  2. Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
  3. Remove the pit from the halved avocados. Load the crater left from the pit with the taco meat. Top with cheese, tomatoes, lettuce, cilantro and sour cream.
  4. If you want to make a larger area in the avocado for the toppings, spoon out some of the avocado and set aside to make guacamole! Then fill with toppings.

Updated on January 7, 2020

Original Post on January 26, 2018 by Serene Herrera from houseofyumm.com. 

 

 

 

Bacon Ranch Cheese Ball Bites

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

Party like a rockstar with these cheese ball bites! If you love cheese ball appetizers try these Jalapeno Bacon Cheese Ball, Smoky Bacon Cheddar Cheese Ball or Bacon Ranch Cheese Ball for more flavors.

bacon ranch cheese ball bites

Bacon Ranch Cheese Ball Bites

Hope you are enjoying New Year’s Eve in style with all the best appetizers.

Ring in the new year with this fun filled bacon ranch cheese ball bite recipe.

These are SO elegant and fun to serve and share at your next party.

Make them look fancy or leave off the pretzel and add a cracker.

These bacon ranch cheese ball bites are perfect for snacking on, serving or even just for fun!

Just be aware, they will not last long.

What you need to make Bacon Ranch Cheese Ball Bites

  • Cream cheese: the base and what holds it all together.
  • Buttermilk Ranch Dressing Mix: perfect flavoring.
  • Cheddar cheese: adds texture to the cheeseball.
  • Green onion: a little spice added in.
  • Bacon: crunchy and flavorful cooked and drained bacon.
  • Black olives: a little different but a huge hit of taste and texture.
  • Pecans or almonds: add some crunchiness in the mix.
  • Pretzel Sticks: perfect for making it easier to grand go with your appetizer.

mixing the ingredients together then rolling the cheeseball into the nuts.

How to make Bacon Ranch Cheese Ball Bites

  • Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attachment. That made it so easy. Otherwise, mix in a bowl until smooth.
  • Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  • Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Tips for making Bacon Ranch Cheese Ball Bites

  • Looking to make a large cheese ball. Simply follow the instructions for the same recipe but combine all the ingredients together and form into a large bowl. This can be served with flat pretzels, celery, carrots, chips or any type of cracker.
  • If possible, shred your own cheese for best results. Pre-shredded cheese has an anti-caking agent (extra flour) and is hard to form a ball with the cream cheese.
  • Switch up the cheese in the cream cheese portion. Try white cheddar, jalapeño for a bit of a kick or Colby Jack cheese.
  • Making the cheese ball can become hard. Wrap your cheese mixture in plastic wrap and roll on a hard surface and using your hands shape your cheeseball.

More Variations of Cheese Ball Recipes:

Try a sweet variation of cheese ball like this Mini Toffee Chocolate Chip Cheese Balls or Cannoli Cheeseball.

Bacon ranch cheese ball bites on a plate.

Storing Bacon Ranch Cheese Ball Bites

  • Storing Bacon Ranch Cheese Ball Bites: These bite size cheese balls are perfect to make a few hours ahead of time. Once they are finished being assembled simple place on a tray or container and lay flat into the refrigerator. It is best to serve within a few hours of making them.
  • Can you make Bacon Ranch Cheese Ball Bites ahead of time? Yes! Get this recipe done and ahead of time. Follow the instructions and roll your cheese ball bites. Place on a baking sheet not touching each other and cover with plastic wrap as best that you can using the pretzels in the cheese ball bites. Try not to get them sticking to the plastic wrap. Lastly, add the pretzel sticks right before serving.
  • Can you freeze Bacon Ranch Cheese Ball Bites? Yes! These make for a great snack or appetizer. These will freeze well in the freezer in an airtight container or ziplock bag for up to one month. When ready to serve, remove from freezer and place on a tray to thaw in the refrigerator overnight. Once soft, serve and enjoy!

More Delicious Appetizers to Enjoy:

Bacon ranch cheese ball bites with a pretzel on top.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

  • 2 8 ounces each packages cream cheese
  • 1 1 ounce packet dry buttermilk ranch dressing mix
  • 1/2 cup cheddar cheese (grated)
  • 1/4 cup green onion (thinly sliced)
  • 6 pieces of bacon (fried and crumbled)
  • 1/4 cup chopped black olives (optional)
  • 1 cup pecans or almonds (finely chopped for coating)
  • Pretzel Sticks
  1. Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until smooth.
  2. Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  3. Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Mozzarella Sticks

Mozzarella Sticks are an easy, classic appetizer that everybody loves! The warm melted cheese is surrounded by savory breading that keeps it from oozing out as it is fried to crispy, golden perfection.

We can’t resist dipping these mozzarella sticks in marinara sauce. For more fun appetizers that are perfect for dipping, try these Bacon-Wrapped Jalapeno Poppers, Chili Lime Chicken Wings, or Crispy Baked Parmesan Ravioli.

An image of fried mozzarella sticks on a plate with marinara dipping sauce.

Mozzarella Sticks

Mozzarella Sticks are so easy to make at home ahead of a party and can be fried up in just a couple of minutes.

You can even make a bunch in advance and store them in the freezer to always have some on hand.

They are the perfect appetizer for an Italian-themed dinner party.

And they make a great addition as part of a game day spread!

An image of stretchy mozzarella cheese sticks being pulled apart.

How to make Mozzarella Sticks:

  • Prep stations for breading: Whisk eggs and milk in a bowl. Pour Italian breadcrumbs into a shallow dish and combine with some freshly grated Parmesan cheese and a little salt.
  • Slice cheese into sticks: Cut a 16-ounce brick of mozzarella cheese into 16 sticks that are each about 3 1/2″ long.
  • Bread the mozzarella: Dip each stick in the egg wash first, then roll in the breadcrumbs. Then give them a second coating of breadcrumbs by dipping in the egg wash and breadcrumbs again before transferring to a sheet pan. Repeat until all of the cheese is coated and then freeze for at least 1 hour.
  • Heat oil for frying: Fill a large skillet with at least 1″ of vegetable oil for frying, or use a deep fryer if you have one. Heat the oil to between 350 and 365 degrees F over medium-high heat. The temperature will drop when the frozen mozzarella sticks are added, so a good thermometer is helpful to monitor the oil temp and keep it in range.
  • Fry in batches: Working with 5-6 mozzarella sticks at a time, fry for 1-2 minutes, carefully turning partway through using tongs, until crispy and golden brown on the outside.
  • Drain: Remove to a plate lined with paper towel while repeating with the remaining mozzarella sticks, then serve hot with marinara sauce for dipping.

An image of a stick of cheese being dipped in an egg wash bath.

Tips for Making Mozzarella Sticks

  • Use a block of the firm mozzarella cheese, as opposed to fresh mozzarella cheese, which is softer. The firm mozzarella is better for cutting and frying.
  • We tested this recipe with both Panko-style bread crumbs, and the smaller classic Italian-seasoned breadcrumbs. The finer breadcrumbs made for a better coating that held to the cheese and provided better coverage.
  • Don’t skip the second coating of breadcrumbs. It’s hard to get enough coating to create a shell to hold in the cheese while it fries with just one dip in egg wash and breadcrumbs.

An image of mozzarella cheese being dredged in Italian-seasoned breadcrumbs.

What type of dipping sauce is best for Mozzarella Sticks?

Our favorite choice is a classic marinara or pizza sauce for dipping these crispy-on-the-out-side, melty-on-the-inside sticks.

You can serve the marinara sauce cold for a contrast, or heat it up on the stove top or in the microwave if you prefer.

But I also love these with ranch dressing. Because everything goes with ranch, doesn’t it?

An image of breaded mozzarella sticks on a baking sheet for freezing.

Looking for More Party Appetizers? Try these:

An image of a hand dipping a mozzarella stick into marinara sauce.

Mozzarella Sticks

Mozzarella Sticks are an easy, classic appetizer that everybody loves! The warm melted cheese is surrounded by savory breading that keeps it from oozing out as it is fried to crispy, golden perfection.

  • 1 pound mozzarella
  • 3 eggs
  • 3 tablespoons milk
  • 1 1/2 cups Italian breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • Vegetable oil, for frying
  • Marinara sauce, for dipping
  1. Slice the brick of mozzarella cheese into 16 sticks that are each about 3 1/2" long.

  2. In a shallow bowl, whisk together the eggs and milk. In a separate shallow dish like a pie plate, stir together the breadcrumbs, Parmesan cheese, and salt.

  3. Working one at a time, dip each mozzarella stick into the egg wash, let the excess drip off, then roll in the breadcrumbs. Repeat the process for each mozzarella stick for a double coating of bread crumbs by dipping again in the egg wash and breadcrumbs before transferring to a sheet pan. Continue until all of the cheese is coated and the breadcrumbs have been used up.

  4. Transfer the mozzarella sticks to the freezer and freeze for at least 1 hour.

  5. Fill a large skillet at least 1"-2" deep with vegetable oil, or use a deep fryer if you have one. Heat the oil to between 350 and 365 degrees F over medium-high heat. The temperature will drop when the frozen mozzarella sticks are added, so use a thermometer to monitor the oil temp and keep it in range.

  6. Working in batches, fry 5-6 mozzarella sticks at a time for 1-2 minutes, carefully turning with tongs halfway through, until crispy and golden brown on the outside. Remove the fried mozzarella sticks to a plate lined with paper towel to soak up any excess oil.

  7. Continue to fry the remaining mozzarella sticks, then serve hot with marinara sauce for dipping.

The BEST Classic Lasagna Ever!

The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!

Lasagna is a favorite in our home! If you love lasagna as much as I do try these variations of lasagna like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or Lasagna Soup.

Lasagna on a plate with a gold fork.

The Best Classic Lasagna Ever!

You know it is going to be good when it is the BEST!

This classic lasagna has all the flavor and all the parts to it.

Layers and layers of cheese, meat and tomato sauce. You can’t go wrong with that!

Double the meat with both ground beef and Italian sausage.

This will give you that extra flavoring from the Italian sausage but also the classic taste from the ground beef. Oh. SO. Good!!

Tomato paste and tomato sauce are perfect combination for adding thickness, rich color and bringing in all the flavoring.

Thick, wide lasagna noodles separates each layer and adds that soft buttery taste to the lasagna recipe.

Three cheese blend is just what you need to complete this lasagna layering.

When cutting into this lasagna just know that it is hot and cheesy in every bite.

This is the perfect family meal that is loved by all!

What you need to make classic lasagna

Don’t be alarmed when you see the ingredient list.

This is just all flavoring, extra meat, more thickness and rich Italian blended flavors layered together.

You will want every ingredient on this list! It is a MUST!

Each ingredient has its own flavor, richness and part in the layering on this lasagna.

This classic lasagna recipe is just what a cold winter day needs.

It will warm your family right up!

Classic lasagna comes together quickly and easily.

Everything is made under 20 minutes before baking it in the oven!

  • Olive oil: used for cooking the ground beef.
  • Onion: added flavoring with the ground beef.
  • Ground beef: sauté in a pan over medium heat until it is cooked through.
  • Italian sausage: sautéed with ground beef for more meat and flavoring.
  • Tomato sauce: has a sweetness and layers well with this tomato sauce.
  • Tomato paste: gives it more thickness and rich tomato taste.
  • Italian seasoning: brings the authenticity into the lasagna.
  • Sugar: adds some sweetness for the tomato sauce and paste.
  • Basil: flavorful seasoning
  • Lasagna noodles: long, wide noodles that look like sheets.
  • Ricotta cheese and Parmesan: mixed together making a spread over the noodles.
  • Egg: aids in making a creamy sauce with the mixed cheeses.
  • Mozzarella cheese: layered over top for extra melted cheese.

Step by step process of making lasagna

How do you make lasagna

So simple! This classic lasagna recipe comes together quickly and easily.

Simply sauté your meats together then add your tomato bases and seasonings.

During this time you can also cook lasagna noodles until tender in boiling water.

Once cooked set aside and combine ricotta cheese, parmesan and egg together.

This will make a paste like cheese mixture to spread over the noodles.

Spray your pan and start layering with meats, tomato sauce and cheeses.

Lastly, bake it all together and watch as the layers cook through and the cheese melts beautifully over top.

A little bubbly cheese is the best part of this lasagna!

You can’t go wrong with this favorite family recipe that we love SO much!

Make this a complete meal with a side salad, Christmas Fruit Salad, Garlic Butter String Beans and 20 Minutes Italian Bread Twists.

  • Sauté meat then simmer with bases and seasonings: In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
  • Cook lasagna noodles: In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
  • Mix cheeses together: In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
  • Prepare oven and pan: Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside.
  • Layering lasagna: To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
  • Cover and bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

Lasagna Variations

Customizing lasagna is fun and brings in more flavors and richness to this classic lasagna recipe.

There are many options to change or enhance this lasagna recipe.

Even making this into a Texas Lasagna is always a fun way to change up your lasagna.

Any way you make it, these lasagna variations are going to be delicious!

  • Meat: adding more meat or substituting meat is a great blend with diced chicken, turkey or different flavors of sausage.
  • Noodles: lasagna noodles are best and required for layering. There are different types of noodles though that you can get that work well for this recipe.
  • Vegetables: if you are a vegetable fan, add in some mushrooms, celery, zucchini, bell peppers or carrots for texture.
  • Seasonings: Oregano, thyme and even red pepper flakes for home added heat will bring out the Italian side too.
  • Cheese: substitute the cheeses with fontina, provolone or Colby Jack. Too much cheese will be a little too cheesy and won’t bake as well.
  • Vegetarian: skip the meat and add in spinach, kale or escarole to have a vegetarian lasagna.

Lasagna baked in a pan

Tips for making the BEST classic lasagna ever

These are great  Petite Lasagnas

  • Add an egg! Add an egg to your ricotta cheese and parmesan mixture. This will help it create a rich sauce that spreads evenly.
  • Noodles: No boil noodles work great for this lasagna recipe.
  • Cheese: For best results, freshly shredded cheese is best but a pre-shredded cheese will work as well. Pre-shredded cheeses usually have flour in them that makes it hard to melt together evenly.
  • Whole milk cheese: Whole milk ricotta and mozzarella cheese is best for flavor and richness. If you need to make this low-fat try using skim versions of these cheeses.
  • Tomato paste substitute: If you do not have the mixture of tomato paste and sauce try using Mariana sauce.
  • Slow cooker: This lasagna recipe can be made into a slow cooker if you would like. Simply follow the recipe until layering in the pan. Layer in the slow cooker instead. Cook on low for 6 to 8 hours with the lid. Remove lid at the end and spread more cheese over top to melt on.

Baked lasagna in a pan

 

 

Baked lasagna

More delicious Italian recipes:

Baked lasagna on a plate

The BEST Classic Lasagna Ever!

The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!

  • 1 Tablespoon olive oil
  • 1 small onion (diced)
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 28 Ounce can crushed tomatoes
  • 2 6.5 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 2 Tablespoons Italian Seasoning
  • 1/4 cup sugar
  • salt and pepper to taste
  • 1 tablespoon fresh basil (chopped)
  • 12 lasagna noodles
  • 16 ounce ricotta cheese
  • 1/2 parmesan (finely grated)
  • 1 egg
  • 2 cups mozzarella cheese (shredded)
  1. In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
  2. In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
  3. In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
  4. Preheat oven to 375 degrees and spray a 9×13 inch pan with non stick spray and set aside.
  5. To make the lasagna start by spreading 1 cup of the meat sauce on the bottom. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
  6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

 

 

 

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, added to a scrambled egg mixture then baked in less that 30 minutes. This breakfast bake is perfect for the holidays! 

Breakfast for the holidays is one of my favorite traditions! If you love breakfast casseroles as much as I do, try The Best Breakfast Casserole, Tator Tot Breakfast Casserole or Slow Cooker Breakfast Casserole.

Sausage Mushroom Breakfast bake in a pan

Sausage Mushroom Breakfast Bake

Eckrich Smoked Sausage is naturally hardwood smoked and crafted with just the right blend of spices for a truly rich, savory taste.

Their bun-length smoked sausage links are the perfect addition to any tailgate, cookout or family meal.

Between hosting out-of-town guests and whipping up snacks for unexpected visitors, it may feel like the holiday season calls for non-stop entertaining and time spent in the kitchen, but that doesn’t mean it can’t be fun or done without help.

Eckrich is here to not only equip you with inspiration, but also great quality products that are delicious and simple to cook with.

Holidays are meant for spending time with loved ones and creating memories that last a lifetime, and is there really a better way to connect than over food?

Not just eating it, but making it too!

Take the stress out of holiday cooking by incorporating Eckrich’s versatile and fool-proof products in traditional family recipes you have on-hand.

Mix this year up by getting all generations.

From your tiny chefs, to the ones that inspired you.

In the kitchen and rediscovering and revamping traditional dishes with a fun new twist.

From their naturally hardwood smoked sausage crafted with just the right blend of spices to top quality deli meats that are 100% gluten-free, Eckrich products are versatile, easy to cook with, and guaranteed crowd-pleasers.

They’re the perfect solution to take the burden off of the chef’s shoulders this holiday season.

Plus, they come in delicious flavors and varieties like Original Skinless Smoked Sausage Rope, Jalapeno & Cheddar Smoked Sausage Links, Ham Off The Bone, and Hard Salami.

For recipe inspiration, product information, and where to buy, visit www.Eckrich.com.

Who is Eckrich?

Peter Eckrich arrived in America at the age of 17, eager to seek his fortune. In 1894, he opened a small meat market in Fort Wayne, Indiana.

There he created many of the sausages he enjoyed growing up in Germany.

Peter took great pride in his craft. His dedication paid off.

The business grew and before long, Peter had opened up a second shop as well as a plant to supply his growing wholesale business.

By 1932, Eckrich meats were nationally recognized for their great taste and supreme quality.

Through it all, these things have never changed.

The craftsmanship. The care. The pride. It’s as strong in our company today as it was in Peter Eckrich’s little Indiana shop, 120 years ago.

Eckrich jalapeno & Cheddar smoked sausage packet

What you need for Sausage Mushroom Breakfast Bake

I love the simplicity of this delicious and flavorful Sausage Mushroom Breakfast Bake recipe.

It is ready in less than 30 minutes and the preparation is simple with the help of family members in the kitchen and the holidays are all about spending time together.

Older ones can easily help cut and prepare the vegetables while little ones set the table.

It makes for a great morning making memories together in the kitchen.

This Sausage Mushroom Breakfast Bake is simple, easy and full of flavor!

  • Eckrich Jalapeno & Cheddar Smoked Sausage: cut into chunks
  • Olive oil: best for sautéing the vegetables
  • Onion: small in size and diced
  • Red pepper: diced
  • Mushroom: sliced 
  • Garlic cloves: minced
  • Spinach: chopped
  • Eggs: beaten and scrambled 
  • Salt and pepper: to taste.

Eckrich jalapeno & cheddar smoked sausage package and cut up sausage next to it.

How to make Sausage Mushroom Breakfast Bake

This dish comes together quickly and easily in just minutes.

Preparing the fresh vegetables, Smoked Sausage and adding in eggs with the breakfast bake makes for a complete meal.

Eckrich Jalapeno & Cheddar Smoked Sausage are made with the perfect blend of spices and high quality ingredients that cooks up so well in this recipe.

This tried and true Sausage Mushroom Breakfast Bake is a true breakfast dish that will please your whole family!

Full of flavor, this recipe is just what your morning needs this holiday season.

Share this Sausage Mushroom Breakfast Bake recipe with those you love gathered around the table on Christmas morning.

  • Prepare pan: Preheat oven to 350 F and spray a 9×13 inch pan with non stick spray.
  • Sauté vegetables: In a medium sized skillet, over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and smoked sausage and cook until heated through.
  • Layer vegetables in the pan: Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Variations when making sausage mushroom breakfast bake

There are so many fun ways to add in vegetables or substitute them for others when making this sausage mushroom breakfast bake recipe.

Hosting family and friends during the holidays is easier with Eckrich, knowing there are options for everyone with their wide array of products.  

Help make your breakfast bake loved by all this holiday season by using any of their flavors or varieties and add in or substitute just the right ingredients to make this even more flavorful.

Here are some variations to help with this Ssausage Mmushroom Bbreakfast Bbake:. 

  • Vegetables: different coloreds bell peppers, kale, tomatoes (fresh or canned), broccoli, or water chestnuts  are great add ins.
  • Cream: to make this richer in flavor, add in 1/4 cup of half & half with your eggs. 
  • Cheese: Swiss cheese, Colby jack, or mozzarella would work well and melt perfectly in this breakfast bake.
  • Spicy: need a little heat of flavor. Try adding 1/4 teaspoon of red pepper flakes, green chilies, or green onions.
  • Potatoes: make this a heartier meal with shredded, diced, or frozen potatoes. Sausage mushroom breakfast bake process photos of making it.

Tips for making Sausage Mushroom Breakfast Bake

This Sausage Mushroom Breakfast Bake is one- of- a-kind with help from Eckrich. .

Their Eckrich Jalapeño & Cheddar Smoked Sausage Links have amazing flavor and adds to this breakfast bake perfectly. 

The smoked sausage is tender and juicy, and leaves this breakfast bake thick and flavorful.

With the help of these few tips, your Sausage Mushroom Breakfast Bake recipe will be amazing, and your family will be raving about it all through the holiday week! 

  • Fresh or frozen vegetables: It is easier to make this with raw, fresh vegetables. They will cook more evenly when being sautéed and then baked in the oven.
  • Whisk eggs: Thoroughly whisk your eggs into a separate bowl before adding them to the pan. 
  • Covering the breakfast bake: Make sure to cover the pan when baking to ensure this cooks evenly. 
  • How to know when it is done: Once the outside edges become golden brown and the egg mixture in the middle is firm ( check by rocking the pan), Use a toothpick or knife to check if it is completely cooked through. You can also use a thermometer to check to see if it has reached 165 F.  

Sausage mushroom breakfast bake baked in a casserole pan.

Storing sausage mushroom breakfast bake

Great for make ahead days during the holiday season. 

Even making two or three pans to be sure there is enough for everyone is a great idea. 

This dishIt stores well in the refrigerator, as well as the freezer if needed. 

  • Making ahead of time: Simply follow the instructions until you are ready to bake. Cover with aluminum foil or lid and place in your refrigerator. When you are ready to bake, simply take it out of the refrigerator and bake it according to the instructions. This can sit in the refrigerator for up to 2 days.
  • Can you freeze this recipe? Yes, this is perfect for freezing. After the bake has completely cooled down, place in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. When ready to warm up, place on baking sheet frozen and bake until warmed through, about 20 to 25 minutes.
  • Warming up leftovers: To reheat, add it to the microwave or bake covered in the oven. Checking it occasionally until it has been warmed through.

Sausage mushroom breakfast bake sliced into pieces and ready to serve.

More delicious breakfast recipes

Sausage mushroom breakfast bake served on a plate.

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, that isadded to a scrambled egg mixture, then baked in less than 30 minutes.

  • 7 ounces Eckrich Jalapeño & Cheddar Smoked Sausage Links (diced)
  • 2 Tablespoons Olive Oil
  • 1 small onion (diced)
  • 1 red pepper (diced)
  • 8 ounce mushrooms sliced
  • 3 garlic cloves (minced)
  • 2 Cups spinach (chopped)
  • 12 eggs (beaten)
  • salt and pepper
  1. Preheat oven to 350 degrees and spray a 9×13 inch pan with non stick spray. In a medium sized skillet over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and sausage and cook until heated through.
  2. Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Eckrich Jalapeno & cheddar smoked sausage package laying next to the sausage mushroom breakfast bake on a plate.

 

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It’s the perfect side dish if you’re looking to for something low in carbohydrates and calories. You won’t even miss potatoes with this flavorful mash. 

Whether you’re in need of a low carb side or just want a delicious creamy dish, this Mashed Cauliflower is for you! They’re just as yummy as mashed potatoes. Pair them with Garlic Butter Herb Prime Rib, Beef Tenderloin, or Lemon Garlic Butter Flank Steak with Mushrooms.

Mashed cauliflower in a bowl

Mashed Cauliflower

Mashed Cauliflower is so flavorful and even easier to whip up than mashed potatoes. No peeling! If you’re making these to follow a diet or just to enjoy cauliflower, you won’t miss potatoes one bit.

mashed cauliflower in a pot

How to make Mashed Cauliflower?

  • Fill a 4-quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  • Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  • Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  • Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Cauliflower and Cauliflower shredded

What can I add to mashed Cauliflower?

  • Garlic– This gives it a punch of flavor that pairs perfectly with the cauliflower.
  • Parmesan Cheese– This adds a strong nutty cheese flavor which tastes delicious in classic mashed potatoes and this mashed cauliflower.
  • Butter– This allows you to cook the garlic to allow it to release its flavor. It also adds rich and creaminess to the mash. Salted or unsalted can be used.

Does Mashed Cauliflower taste the same as Mashed Potatoes?

Exactly the same? No. But pretty close. The texture is smooth and creamy but a little bit lighter. Yes, it tastes like cauliflower but the addition of garlic and Parmesan help it taste similar to your favorite mashed potatoes.

Cauliflower being mashed up in a pot

How to make Mashed Cauliflower creamy?

Let the cauliflower steam off. After cooking the cauliflower, drain it in a colander in the sink while melting the butter and cooking the garlic. Allowing the cauliflower to sit and let the steam escape will prevent your mash from being watery.

For extra creamy mash, add in a little cream cheese or sour cream.

Looking for more healthy side dish recipes? Enjoy these:

Mashed cauliflower in a bowl with butter on top

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It's the perfect side dish if you're looking to for something low in carbohydrates and calories. You won't even miss potatoes with this flavorful mash. 

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons butter
  • 4 cloves garlic (crushed)
  • 1/3 cup Parmesan cheese (grated)
  • salt & pepper (to taste)
  1. Fill a 4 quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  2. Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  3. Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  4. Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

Winter soup is my favorite and this soup has all the flavors!  If you love tortellini as much as I do try this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Slow Cooker Chicken Tortellini Soup.

Creamy sausage tortellini soup in a pot

Creamy Sausage Tortellini Soup

Thick, rich and smooth soup will warm you up this winter season.

The ground pork sausage is cooked ahead of time with the carrots

What you need to make Creamy Sausage Tortellini Soup

  • Ground pork sausage: cook ahead of time.
  • Carrots: chopped up and cooked with the pork sausage.
  • Onion: small and chopped
  • Garlic: minced
  • Italian seasoning: seasoning for all the flavoring.
  • Flour: this will thicken up your soup base.
  • Chicken broth: added flavoring and
  • Tomato paste: a flavorful thickener. 
  • Heavy cream: rich and creamy base.
  • Three cheese tortellini: pasta with a cheesy blend inside each bite.
  • Kale: chopped and adds a buttery smooth texture.
  • Salt and pepper: to taste!

How to make Creamy Sausage Tortellini Soup

  • Cook meat and sauté vegetables: In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  • Add in flour and remaining ingredients: Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

Cooking sauste tortellini soup step by step

Variations of Creamy Sausage Tortellini Soup

  • Meat: change up your meat if you prefer turkey sausage, cubed chicken or ground beef if you do not have sausage.
  • Cream: heavy cream is best but if you are looking for a lighter side try half and half.
  • Vegetables: add in chunks of potatoes, mushrooms, zucchini or even bell peppers.
  • Tortellini: there are a few other flavors of tortellini or even ravioli will work great too.
  • Chicken broth: for other flavoring try beef broth or vegetable broth.
  • Tomato paste: a can of tomato sauce will also work to thicken and add that rich flavoring.
  • Seasoning: if you don’t have Italian seasoning blend together rosemary, oregano, thyme and basil.
  • Dairy-free: trade the cheese tortellini for a regular pasta like bowtie or penne and use greek yogurt or almond milk for a thickener. It will not be the same thickness and the taste will change but this will lead to a dairy-free tortellini soup.
  • Gluten-free: omit tortellini pasta and substitute it with any gluten free pasta.

Tips for making Creamy Sausage Tortellini Soup

  • For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (1/4 teaspoon to start out with) to the soup.
  • Fresh or frozen tortellini will work in the soup. Fresh soup is best and will cook quicker. Add a little extra time simmering with frozen tortellini.
  • Make this soup ahead of time by preparing and cutting up the carrots and onions and cooking the sausage.
  • Use a slow cooker to cook and keep warm. Simply cook and sauté the ground sausage and vegetables. Add them all to the slow cooker leaving out the three cheese tortellini. When ready to serve, add in your tortellini until it is soft and tender, then serve.

in

Storing Creamy Sausage Tortellini Soup

  • Making Creamy Sausage Tortellini Soup ahead of time: Prepare and make the creamy sausage tortellini soup ahead of time leaving out the tortellini pasta. Leave the stove top on low stirring occasionally until ready to serve, then add in the tortellini pasta to cook until tender.
  • Storing in the refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.
  • Can you freeze Creamy Sausage Tortellini Soup? This soup does great frozen. It is best to leave out the tortellini pasta if you know you are freezing it ahead of time. Tortellini can be frozen into the soup just know tortellini pasta will become softer. Completely cool the sausage tortellini soup and place in a ziplock bag. Lay it flat in the freezer for up to 1 month.
  • Warming up Creamy Sausage Tortellini Soup: You can either thaw your sausage tortellini soup in the refrigerator over night or simply add your ziplock bag to a bowl of water letting it thaw that way. Once thawed or taken from the refrigerator simply add the soup to the stove top or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.

More delicious soup recipes

Creamy sausage tortellini soup in a bowl

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, crunchy carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!

  • 1 pound ground pork sausage
  • 1 cup carrots (chopped)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 Tablespoon Italian seasoning
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 6 ounce can tomato paste
  • 1 cup heavy cream
  • 1 9 ounce package three cheese tortellini
  • 3 cups kale (chopped)
  • salt and pepper to taste
  1. In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
  2. Add in the flour to the vegetables and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.