Homemade Mushroom Sauce {Easy & Creamy}

Savory mushroom sauce is rich, creamy, and loaded with mushroom flavor!

This sauce is easy to make and ready in about 20 minutes! Spoon it over pork, chicken, or even pour it over pasta for a delicious meal!

Creamy Mushroom Sauce in a pan topped with parsley

Why We Love This Recipe

Mushroom sauce has amazing flavor and is ready in just 20 mins, it is the best last-minute addition to any meal!

Any kind of mushrooms work in this recipe, I love to use a combination!

This versatile sauce is delicious served with anything spooned over pork chops, chicken, pasta, meatballs, or even rice.

It is perfect to use as a gravy for garlic roasted smashed potatoes or a simple sauce for sautéed asparagus or roasted cauliflower!

Creamy mushroom sauce ingredients

Ingredients & Variations

The recipe here will produce a smooth and almost silk-like consistency.

BROTH Chicken broth is the perfect subtle flavor for this recipe but it can easily be replaced with vegetable broth for a similar flavor or beef broth for a richer flavor.

CREAM Heavy cream, half-and-half, light cream, or milk can all be used in this recipe. But keep in mind, the lighter the cream the thinner and less creamy the sauce will be!

WINE For a deeper flavor, sub out the white wine for red and if there’s no wine at all, feel free to use some extra broth.

MUSHROOMS Experiment with different mushrooms like diced portobello or sliced shiitake or oyster mushroom!

Wine then heavy cream being added to sautéed mushrooms.

How to Make Mushroom Sauce

Easy and creamy, this sauce comes together in 1, 2, 3!

  1. Saute onion, add mushrooms, salt, pepper, garlic, and thyme until tender.
  2. Deglaze* the pan with wine.
  3. Add broth and cream. Stir thoroughly and serve.

Deglazing the pan is the perfect way to release every flavorful bit of food from the bottom of the pan!

Tips & Tricks

For a smooth & creamy sauce be sure to combine all ingredients thoroughly at each step. This will prevent clumps from forming in your sauce.

The mushroom sauce can be thickened by simmering just a little longer.

What to Serve with Mushroom Sauce

For an easy weeknight meal, try serving over oven-baked chicken breasts or grilled pork chops or tenderloin with this amazing sauce!

Think outside of the can by adding homemade mushroom sauce to sirloin tip roast or over roasted vegetables.  Or even use it as a gravy for mashed potatoes!

How did you serve this creamy Mushroom Sauce? Be sure to leave a rating and a comment below!

Creamy Mushroom Sauce in a pan topped with parsley

Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything!
Course Sauce, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson

Ingredients

  • 1/2 small onion diced
  • 1 tablespoon butter
  • 12 ounces mushrooms brown or white, sliced
  • salt and ground pepper to taste
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch
  • 3 tablespoons fresh parsley

Instructions

  • Saute onion in butter until softened, about 3-5 minutes.
  • Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
  • Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
  • Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
  • To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
  • Let simmer 1 minute.
  • Season with parsley, salt and pepper to taste.

Our Favorite Sauce Recipes

Mushroom sauce in a pan with writing
Mushroom sauce with writing
Close up of mushroom sauce in a frying pan with writing
Close up of mushroom sauce in a frying pan with text
Top image - prepared mushroom sauce Bottom image - wine being added to sautéed mushrooms with writing
Wine being poured into a frying pan of mushrooms with text.

Best Beer Cheese Soup (easy to make)

Rich, creamy, and totally irresistible! Beer cheese soup has a long history in brewpubs and restaurants worldwide and it’s really easy to make at home too!

This soup is decadent and delicious, even better served with crispy garlic cheese toasts! Use a great quality cheddar and any kind of beer from an Irish lager to a German (stout) or even a non-alcoholic beer!

beer cheese soup with a cheese toast and bacon on top

I am so excited to have partnered with Cabot Cheese to share this yummy beer cheese soup!

Why We Love This Soup

CHEESE! Hands down my favorite addition to any dish, this soup is rich and cheesy. Cabot Seriously Sharp Cheddar adds heaps of rich cheesy flavor.

This recipe is so beloved because it’s a cinch to make, uses fresh and flavorful ingredients, and only takes one skillet!

All the savory flavors of bacon, broth, and Cabot Cheddar Cheese come together for a satisfying soup that really delivers.

ingredients for making beer cheese soup on the counter

Ingredients/Variations

Cheese: This is one of the main flavors of this dish so it’s important to choose a high-quality cheese with lots of bold cheesy flavor.

Cabot Seriously Sharp adds great flavor in this recipe. Cabot is a cooperative owned by over 800 farm families in New York and New England and produces cheeses that are rich, creamy, and packed with the flavor. They’re also naturally lactose-free, naturally aged, and naturally gluten-free!

Change the cheeses to change the flavor of the soup:

Beer:  Much like a beer cheese dip, anything goes in this recipe. A darker beer will have a stronger flavor and add a bit more bitterness to the soup while of course, a lighter beer means a lighter flavor. Non-alcoholic beer works in this recipe too.

Broth & Cream: Chicken broth and heavy cream provide the best creamy and rich base for this easy cheesy soup!

For a lighter version of this soup, try substituting heavy cream with light cream or milk. This will change the texture and thickness of the soup but is still delicious! You can also replace the chicken broth with a vegetable broth.

Cheese Toast: It is the perfect addition to this beer cheese soup but you can always replace it homemade croutons or a slice of sourdough baguette! The sourdough is a bright flavor that complements the depth of beer cheese soup perfectly!

steps for making beer cheese soup in a white pot

How to Make Beer Cheese Soup

Beer Cheese Soup is so easy to prepare!

  1. Cook bacon and then cook veggies in the leftover bacon drippings until tender.
  2. Stir in flour (per recipe below).
  3. Slowly whisk in the beer and broth into the soup base while bringing to a simmer.
  4. Add remaining ingredients (except cheese) and cook until bubbly. Remove from heat.
  5. Mix in cheese stirring until the soup is smooth.

Ladle soup into bowls (or bread bowls!), garnish with bacon crumbles, extra shredded cheese, and serve with cheesy toast.

adding shredded cheese to beer cheese soup and serving with a ladle

How to Make Cheese Toast

This easy cheesy toast is perfect for soaking up all of those amazing soup flavors!

  1. Butter baguette slices with garlic butter.
  2. Top with cheese and broil until bubbly & browned!

Prep the cheese toast in advance and pop in the oven just as the beer cheese soup is finishing to serve both while hot and bubbly!

a tray of cheese toast after broiling

Tips for Success

This soup is easy and versatile, it’s practically fool-proof! But to help you succeed every time here are some helpful tips and tricks!

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese to a sauce or soup, remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.

two bowls of beer cheese soup with a block of cheddar cheese

Creamy Cheesy Soups

Did you love this Beer Cheese Soup? Be sure to leave a rating and a comment below!

beer cheese soup with a cheese toast and bacon on top

Beer Cheese Soup

This easy beer cheese soup is the perfect starter or main course!
Course Bread, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 690
Author Holly Nilsson

Ingredients

  • 4 slices thick-cut bacon
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 clove garlic minced
  • 1/4 cup flour
  • 1 teaspoon dry mustard
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 6 ounces sharp cheddar cheese shredded, divided

Broiled Cheese Toasts

  • 12 slices baguette 1/2" thick
  • 2 tablespoons garlic butter
  • 2 ounces sharp cheddar cheese shredded

Instructions

  • Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
  • Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
  • Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
  • Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
  • Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
  • Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
  • Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
  • Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.

Notes

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.
Nutritional information is for 1 cup of soup and two slices of cheese toast.

Nutrition

Calories: 690 | Carbohydrates: 43g | Protein: 20g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 130mg | Sodium: 1054mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2973IU | Vitamin C: 5mg | Calcium: 365mg | Iron: 3mg
A bowl of beer cheese soup with writing
Beer cheese soup with a slice of cheese toast and writing
Beer cheese soup with writing
a bowl of beer cheese soup with cheese toast and writing
Top image - beer cheese soup. Bottom image - beer cheese soup ingredients

White Bean Soup {Versatile & Budget-Friendly}

White bean soup in a stock pot

Healthy, hearty, simple, and super easy to make, this savory White Bean Soup is ready in under 30 minutes! 

Veggies, beans, chicken broth, seasonings, pasta, and kale (or spinach if you prefer) are simmered until tender, then topped with a sprinkle of parmesan cheese!

Tuscan-style soup is a budget-friendly addition to any table!

White bean soup in a stock pot

Why We Love this Soup

This White Bean soup is so easy to make, and can be ready in less than 30 minutes!

I love this soup because you can add almost anything to it! Toss in any fresh or canned vegetables you have, or even leftover roasted vegetables.

This budget-friendly recipe is a great meatless meal, or add in ground sausage, sliced Italian sausage or ground beef to stretch this soup even further!

White bean soup ingredients

Ingredients/Variations

VEGGIES This soup is full of fresh veggies like onion, carrots, celery, and kale! Other veggies that go well in this soup include zucchini, mushrooms, and roasted eggplant to name a few.

No Kale? No problem, substitute spinach by adding it in the last 3 minutes of cooking.

BEANS Cannellini beans are also known as white kidney beans, but Great Northern or Navy will work well in this recipe too (as would red kidney beans if they’re what you have on hand.

If using dried beans, soak them first, rinse the soaking water and simmer them until tender before adding to the soup!

PASTA The addition of pasta really completes this soup! Use rotini, fusilli, penne or even elbow macaroni noodles.

BROTH Homemade broth or stock is best of course but store bought will work too.

SPICES Italian seasoning brings all the flavors of this soup together. Homemade Italian Seasoning is flavorful, colorful and will add just the right amount of spice to this soup!

MEAT This dish is meatless but you can add Italian sausage, meatballs, or ground chicken!

broth being poured into pot of white bean soup.

How to Make White Bean Soup

Three easy steps are all it takes to have this comforting soup on the table.

  1.  Saute onion in oil until tender.
  2.  Add remaining ingredients (per recipe below) except kale, pasta & Parmesan cheese. Bring to a boil.
  3.  Add kale & pasta, simmer until the pasta is tender.

Top with parmesan cheese and serve with a fresh loaf of bread or a side salad for a complete meal!

pasta added to white bean soup pot

Tips for Perfect White Bean Soup

This easy soup is practically fool-proof but the following are some easy tips for the perfect soup every time!

  • If adding meat, cook first before adding to the soup.
  • If you don’t have pasta on hand, try adding rice, orzo or quinoa instead.
  • Pasta is best if this soup is eaten right after cooking. If you will be saving leftovers, cook the pasta separately and add to each bowl.
  • This recipe doubles well and freezes well for an easy dinner later!

And be sure to let it simmer for the full time listed to ensure the flavors time to blend together!

Two bowls of white bean soup

How to Store

Don’t let any of this yummy soup go to waste! Store in the fridge or freezer and reheat when ready to enjoy. Remember to cook the pasta separately if you will be saving leftovers.

To Refrigerate: Store it in an airtight container until ready to reheat. White bean soup tastes great the next day because all of the flavors have had time to blend together!

To Freeze: ladle it into zippered bags and write the date on the outside. Freeze the soup flat and then stack upright to save space in the freezer. Thaw out and reheat using the steps above.

To Reheat: heat up leftover soup on the stove or in the microwave and refresh with a dash of salt and pepper. Sprinkle on fresh Parmesan cheese before serving.

Delicious Soup Recipes

Did you love this White Bean Soup?  Be sure to leave a rating and a comment below!

A serving of white bean soup
Print

White Bean Soup

This versatile soup is fresh & full of flavor!
Course Lunch, Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 224
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 carrot sliced
  • 2 ribs celery sliced
  • 15 ounce can cannellini beans or navy beans, drained and rinsed
  • 4 cups chicken broth low sodium
  • 1 teaspoon Italian seasoning
  • 1 cup water or as needed
  • 1 cup medium pasta rotini, fusilli or penne
  • 2/3 cup packed kale roughly chopped

Optional Garnish

  • 1 tablespoon pesto optional
  • 2 tablespoons parmesan cheese

Instructions

  • Cook onion in olive oil until tender. Add carrot, celery, beans, seasoning, broth, and water.
  • Bring to a boil, reduce heat and simmer 10 minutes.
  • Add kale and pasta and simmer an additional 8-10 minutes or just until pasta is tender.
  • If using, stir in 1 tablespoon pesto. Ladle into serving bowls and top with parmesan cheese.

Notes

Ensure beans are canned or pre-cooked before adding to this recipe.
If adding meat, cook first before adding to the soup.
Pasta is best if this soup is eaten right after cooking.
If you will be saving leftovers, cook the pasta separately and add to each bowl.
This recipe doubles well and freezes well for an easy dinner later!
No Kale? No problem, substitute spinach by adding it in the last 3 minutes of cooking.

Nutrition

Serving: 1.25cups | Calories: 224 | Carbohydrates: 34g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1185mg | Potassium: 365mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3758IU | Vitamin C: 33mg | Calcium: 153mg | Iron: 3mg
Top image - white bean soup. Bottom image - white bean soup ingredients
A serving of white bean soup with text
a bowl of white bean soup with text
a bowl of white bean soup with writing

Cheese Tortellini {with tomato sauce}

Cheese Tortellini is tossed in a quick homemade tomato sauce for an easy weeknight meal!

The sauce is made from pantry staples plus a heavy dose of garlic and simmered with a cheese tortellini pasta. Serve with a fresh salad and crusty bread.

Cheese tortellini with tomato sauce in a white serving bowl with a fork.

 

 

Why We Love This Recipe

Everyone loves a good hearty pasta. It’s hard to believe that the simple ingredients in this cheese tortellini recipe create so much flavor.

  • It’s Quick Any meal that can be on the table in 30 minutes or less is a win in our books!
  • Serve as a Side or Main Dish This makes a nice side with grilled chicken or double the recipe to main a meatless main dish.
  • Fresh Flavor This uses canned tomatoes but has a delicious fresh tomato flavor. If you have fresh herbs, sprinkle them on just before serving.
  • Simple Ingredients The easy sauce is made with items I always have on hand meaning this is a go-to any day of the week!

Overview of ingredients for Garlic Tomato Tortellini in a frying pan.

Ingredients

TORTELLINI Cheese tortellini can be replaced with meat filled tortellini or any filled pasta. Fresh or frozen ravioli works well too.

CANNED TOMATOES Canned diced tomatoes make this recipe quick and easy. Whole tomatoes are a good replacement, get messy and squish them up with your hands before adding to the pan.

ONION & GARLIC If you’ve run out of onion or garlic, you can still go ahead with this recipe! Cook up a bit of celery (or carrot) to start and add in either garlic or onion powder or even dried onion flakes if you have some.

How To Make Cheese Tortellini

It’s as easy as 1, 2, 3 to make this amazing tasting pasta skillet!

  1. Cook the tortellini per package directions, drain and set aside.
  2. Meanwhile, saute onion and garlic with spices. Add remaining ingredients and bring to a boil.
  3. Let the sauce thicken then add tortellini.

Top with parmesan cheese and parsley and serve immediately.

 

Cheese tortellini on top of homemade tomato sauce in a pan

Other Delicious Additions

A tortellini pasta skillet screams for veggies, doesn’t it? This pasta is a great way to use up all kinds of leftovers!

Here are some great add-ins that make this hearty dish even heartier!

Cheese tortellini with tomato sauce in a pan

What to Serve with Tomato Tortellini Pasta

Serve cheese tortellini like any hearty pasta skillet, it goes well with salad and bread.

Salad Ceasar salad or tossed salad with a simple vinaigrette.

Bread Fresh bread is the perfect way to sop up the juicy sauce in this recipe! Try french bread, dinner rolls or homemade garlic bread.

Overview of Garlic Tomato Tortellini in a white serving bowl with a fork.

Leftover Tortellini?

Leftover tortellini pasta reheats well in the fridge. Keep it in an airtight container in the refrigerator for up to 5 days.

Tasty Pasta Skillets

Print

Garlic Tomato Tortellini

This easy pasta skillet is an easy side or even main dish!
Course Main Course, Pasta
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 side dish servings
Calories 273
Author Holly Nilsson

Ingredients

  • 9 oz cheese tortellini
  • 2 tablespoons olive oil divided
  • 1/2 cup onion diced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/3 cup water
  • 14 oz canned diced tomatoes
  • 1 teaspoon sugar
  • 1/4 cup chicken broth
  • parmesan cheese, basil and parsley for garnish optional

Instructions

  • Cook onion in 1 tablespoon olive oil until tender. Add garlic, basil, and oregano and stir until fragrant.
  • Add tomatoes with juices, water, and sugar and use a spoon to slightly smash the tomatoes.
  • Bring to a boil, reduce heat to simmer. Allow sauce to simmer and thicken while cooking the tortellini, about 10 minutes. Stir in remaining olive oil.
  • Cook tortellini al dente according to package directions. Drain but do not rinse.
  • Gently mix cooked tortellini with prepared tomato sauce. Top with parmesan cheese and fresh parsley or basil and serve.

Notes

SERVING SIZE This recipe makes four 1 cup servings. If serving as a main dish, I would suggest doubling the recipe for 4 people.
Any filled pasta will work well in this recipe (meat filled tortellini or ravioli).
Cooked ground beef or sausage can be added to the sauce as it simmers.
If you have fresh herbs such as basil or parsley, sprinkle them on just before serving.

Nutrition

Calories: 273 | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 444mg | Potassium: 240mg | Fiber: 4g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 13mg | Calcium: 128mg | Iron: 3mg
A serving of garlic tomato tortellini
A serving of tortellini pasta topped with a homemade garlic tomato sauce.
Top image - a serving of tomato tortellini. Bottom image - tortellini being stirred into the homemade tomato sauce.

Easy Mushroom Rice {Ready in minutes}

This one-pot creamy Mushroom Rice recipe is a perfect complement to beef, chicken, pork and even fish! Made with pantry staples, this side dish is always at your fingertips.

Just one can of cream of mushroom soup as the base, some instant rice and some broth or water and you’ve got a side dish that will be on your menu rotation all year long!

A serving dish fill of mushroom rice topped with parmesan cheese.

How to Make Mushroom Rice

This creamy mushroom rice dish is ready in just 2 simple steps.

  1. Combine ingredients (except rice) in a stockpot and bring to a boil.
  2. Stir in the rice and bring back up to a boil. Once boiling, cover, and remove from heat.

Let stand for 5 to 6 minutes and then fluff with a fork. Top with parmesan cheese and serve.

Mushroom rice ingredients in a stock pot with rice on the side.

What to Serve with Mushroom Rice

Since mushroom rice is such an amazingly versatile side dish, try pairing it with these main dishes for a delicious and satisfying meal any day!

Overview of mushroom rice prepared in a stock pot.

How to Store Leftover Rice

Mushroom rice can be easily stored for another night by putting it in the refrigerator in an airtight container.

To freeze it, place the rice in a zippered bag and label it with the date. Store it flat and then once it is frozen, store it upright (like books in a bookshelf) to save freezer space.

To thaw it easily in the fridge or microwave and reheat on the stove or in the microwave. Refresh the flavors by adding a dash of salt and pepper and serve!

Easy Rice Side Dishes

Print

Easy Mushroom Rice

With 4 simple ingredients and parmesan cheese you’ve got a side dish that will be on your menu rotation all year long!
Course Side Dish
Cuisine American
Keyword mushroom rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 170
Author Holly Nilsson

Ingredients

  • 2 cups uncooked instant rice or Minute Rice
  • 10.5 oz cream of mushroom soup
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups water or chicken broth
  • 1 tablespoon parmesan cheese for garnish

Instructions

  • Bring cream of mushroom soup, water/broth and garlic powder to a boil.
  • Stir in rice and once boiling, cover and remove from heat.
  • Let stand for 5-6 minutes.
  • Garnish with parmesan cheese and serve.

Notes

Add a bit of thyme or fresh herbs to the water while cooking for extra flavor.
Garnish with parsley if desired.

Nutrition

Calories: 170 | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 572mg | Potassium: 539mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg
Mushroom Rice prepared in a stock pot.
Mushroom rice in a serving dish, topped with parmesan, parsley, and pepper.
Mushroom rice prepared in a stockpot.

Chicken Cordon Bleu Soup {Stove-Top or Crockpot!}

Try this creamy, chicken cordon bleu soup when you want something cheesy and oh-so-easy! Chicken cordon bleu soup is fancy enough for a potluck but simple enough to cook from scratch in the slow cooker. Just set it and forget it!

This soup takes all the flavors of a classic chicken cordon bleu and combined them into a hearty and rich soup! For a lower carb version, feel free to substitute the potato with cauliflower.

Close up of Chicken Cordon Bleu Soup in a bowl with cheese bread.

What Is Chicken Cordon Bleu?

Cordon bleu is typically a dish made from meat that is wrapped around cheese and baked, deep-fried, or even grilled. Also called a ‘schnitzel (meat thinly sliced and fried), chicken cordon bleu is a favorite at nicer restaurants everywhere.

This version, a hearty soup, can be made in two different ways depending on your time and preferences.

Overhead image of Ingredients to make Chicken Cordon Bleu Soup in a pot.

How To Make Chicken Cordon Bleu Soup

Make this rich & creamy soup on the stovetop or in the slow cooker!

  1. Add all ingredients to a large pot and cook until the potatoes are soft.
  2. Remove two-thirds of the potato and carrot mixture (avoiding the other ingredients) and mash.
  3. Return the mash mixture to the pot and add cream. Stir well and cook another 5 minutes.

Stir in shredded mozzarella until fully melted and serve hot with a slice of cheese toast.

To cook in a slow cooker, follow the stove to directions but cook on low 7 hours or on high 3 hours.

Overhead image of Chicken Cordon Bleu Soup in a pot.

What To Serve With Chicken Cordon Bleu Soup

This hearty soup is perfect on its own but is great paired with a salad or side of bread for dipping!

Chicken Cordon Bleu Soup in bowls with cheese bread and spoons.

Can You Freeze Chicken Cordon Bleu Soup?

Chicken cordon bleu soup freezes beautifully! Just make sure it is fully cooled before freezing. Ladle soup in zippered bags or place in airtight containers for individual portions and freeze up to two months. Be sure to label the containers with the date.

To reheat, pour thawed soup into a pot and heat on medium heat on the stove or reheat in the microwave.

Creamy & Hearty Soups

Chicken Cordon Bleu Soup! This rich & creamy soup can be made on the stove top or in the slow cooker!
Print

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup is a rich and cheesy soup that warms you from the inside out. The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow cooker while you’re at work!
Course Dinner, Soup
Cuisine American
Keyword chicken cordon bleu soup
Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Servings 6 servings
Calories 507
Author Holly Nilsson

Ingredients

  • 7 cups potatoes diced
  • 1 medium onion diced
  • 1 large carrot chopped
  • 2 cups ham diced
  • 2 cups chicken cooked & diced
  • 2 teaspoons parsley
  • 1/2 teaspoon thyme leaves
  • 2 teaspoons dijon mustard
  • 5 cups chicken broth
  • 1 cup cream
  • 2 cups mozzarella cheese shredded
  • pepper to taste

Instructions

Stove Top

  • Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot.
  • Bring to a boil and simmer 20 minutes or until potatoes are soft.
  • Remove 2-3 cups of the potatoes/carrots and mash (try to avoid the ham/chicken if possible), then return the mashed mixture to the pot.
  • Add cream, stir and cook an additional 5 minutes. Stir in shredded cheese until melted. Serve hot.

Slow Cooker Directions

  • Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a crock pot.
  • Cook on low 7 hours, or high 3 hours.
  • Remove 2-3 cups of the potatoes/carrots (try to avoid ham/chicken) and mash, then return the mashed mixture to the crock pot.
  • Add cream, stir and cook an additional 15 minutes. Stir in cheese and pepper to taste. Makes twelve 1-cup servings.

Nutrition

Calories: 507 | Carbohydrates: 37g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 1629mg | Potassium: 1465mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2504IU | Vitamin C: 45mg | Calcium: 486mg | Iron: 9mg

 

Instant Pot Chicken & Vegetables

Instant Pot Chicken and Vegetables is a quick way to get a hearty, healthy dinner on the table fast! Juicy herb-seasoned chicken thighs are cooked in broth with nourishing, fresh veggies.

I guarantee this one-pot wonder will satisfy the most demanding appetites! Serve with a tossed salad and a side of garlic bread for a hearty and delicious meal.

Instant Pot chicken and vegetables on a serving tray.

Can You Cook Chicken From Frozen In An Instant Pot

One of the best reasons to keep an Instant Pot in your kitchen arsenal is that pressure cooking is both a convenient and safe way to take meat and poultry straight from the freezer to the table in well under an hour.

There are a couple of ways to prepare chicken from frozen. You can skip the searing step and add a couple of minutes to the cooking time. Or, pre-thaw like this:

  • At the bottom of the Instant Pot, place chicken thighs on a trivet and add a cup of water.
  • Set to high for one minute.
  • Quick-release, discard the water and proceed with the recipe immediately.

Left image - instant pot vegetables in a glass bowl with seasoning. Right image - instant pot chicken and vegetables in the instant pot.

How To Cook Instant Pot Chicken

Home-cooked comfort doesn’t get much easier than this! This recipe is as easy as 1, 2, 3!

  1. Sear chicken in the Instant Pot.
  2. Add trivet and layer veggies on the bottom, top with chicken.
  3. Cover and cook for the allotted time.

To Get Crispy Skin

This chicken is browned before cooking which adds flavor. Once it pressure cooks, the skin isn’t crispy so I place it on a foil lined pan and broil it to get it nice and crispy. (While it’s broiling, this is a great time to make a gravy out of the juices if you’d like).

A plate of chicken and vegetables cooked in the Instant Pot and ready to serve

Variations

  • Meat: Chicken thighs and drumsticks provide the most flavor, but you can substitute breasts if you prefer. White or dark meat turkey is another option. Chicken breasts are leaner and can dry out (they also vary in size) so be sure not to overcook them.
  • Seasonings: Swap out seasonings for your favorites or what you have on hand. Or, spice things up with fajita seasoning.

What to Serve with Instant Pot Chicken?

This is a full meal in one pot. Serve with a side cheesy biscuits or pull-apart bread drizzled with garlic butter.

For a touch of green on the side, consider making a peppery arugula salad drizzled with balsamic vinaigrette.

Leftovers?

Leftovers will keep in the fridge, tightly covered for four days, or in the freezer for up to four months. Use your Instant Pot or microwave to reheat frozen or refrigerated leftovers.

Thanks to Instant Pot chicken, it’s easy to make low-fat and healthy fast food at home!

Delicious Instant Pot Recipes

Print

Instant Pot Chicken and Vegetables

Juicy herb-seasoned chicken thighs are cooked in broth with nourishing, fresh veggies.
Course Chicken, Dinner, Main Course
Cuisine American
Keyword instant pot chicken
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 6 servings
Calories 480
Author Holly Nilsson

Ingredients

  • 2 lbs meaty chicken pieces with bone thighs, drumsticks, breasts
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 1/2 lbs baby potatoes
  • 1/2 red onion cut into pieces
  • 2 carrots cut into large pieces
  • 8 mushrooms halved
  • 2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder

Instructions

  • Turn a 6QT Instant Pot to saute. Season chicken skin with salt & pepper.
  • Add olive oil to the Instant Pot and brown chicken on both sides, about 5 minutes per side or until browned. This may need to be done in a few batches.
  • Pour broth into the bottom of the Instant Pot and scrape up any brown bits in the bottom to avoid the burn notice. Add the trivet to the bottom.
  • Toss vegetables with 2 teaspoons olive oil, Italian seasoning and garlic powder. Place in the bottom of the Instant Pot.
  • Place chicken on top of the vegetables.
  • Set instant pot to high pressure and cook for 13 minutes. Natural release 5 minutes and quick release pressure any remaining pressure.
  • Sprinkle with parmesan cheese and serve immediately.

Notes

Optional: After releasing pressure, broil the chicken for 2-3 minutes to crisp skin.

Nutrition

Calories: 480 | Carbohydrates: 24g | Protein: 28g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 211mg | Potassium: 966mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3515IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2mg
Instant Pot Chicken & Vegetables
Instant Pot Chicken and vegetables on a serving platter.
Instant pot chicken and vegetables.

Easy Wonton Soup {with Homemade Dumplings!}

Delicious homemade Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house. Tender wontons filled with seasoned pork swim in a clear broth flavored with ginger, soy, sesame, and garlic.

Big batches of wontons can be made ahead of time and frozen for a quick and yummy meal in minutes.

Wonton soup being ladled out of the pot.

A steaming bowl of wonton soup is the perfect prelude or accompaniment to an entree of chicken lo mein, Asian noodles or sweet and sour chicken and rice.

What is Wonton Soup?

Wonton soup is a standard of Chinese cuisine and made from seasoned chicken broth with filled wontons. Wontons are an Asian equivalent of ravioli or tortellini when they are folded around a spiced meat mixture.

This recipe calls for ground pork as the foundation for the filling because it has great flavor and a meaty texture. Other meats or proteins could be substituted, such as shrimp, ground chicken or turkey, or even ground beef.

Wontons prepped on a baking sheet.

Wonton Wrappers

You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer as most stores do carry them.

Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded or cut into various shapes for different uses.

In wonton soup they’re filled and boiled but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.

How to Make Wontons

There are many many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them.

  1. Spoon a teaspoon of filling into the center. Do not overfill.
  2. Moisten the edges with a few drops of water.
  3. Fold into triangles, pressing the edges into a tight seal.
  4. Squeeze the two edges of the triangle together and seal with a bit of water.

Wontons being prepared on a wood counter.

How to Make Wonton Soup

Once the wontons are prepped the rest is a breeze!

  1. Place broth and seasoning in a pot and bring to a boil.
  2. Remove the ginger and garlic and reduce heat.
  3. Gently simmer the wontons in the broth until done.

Serve in bowls or cups garnished with chopped green onions or chives. Remember to treat the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that too!

A serving of wonton soup in a bowl.

How to Store

Leftovers can keep in the fridge for up to four days (the noodles may soften a bit but should still be great). For make-ahead convenience, assemble the wontons for the freezer.

  • Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
  • Place uncovered in the freezer. When frozen, transfer to freezer bags.

No need to thaw in advance. Just prepare the soup broth and pop in the wontons. Begin timing the cooking from when the broth returns to simmer.

Better Than Take Out

Print

Homemade Wonton Soup

Meat filled wontons swim in a clear, but intensely flavored broth enhanced with ginger, soy, sesame, and garlic.
Course Soup
Cuisine Chinese
Keyword wonton soup
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 372
Author Holly Nilsson

Ingredients

  • 30 wonton wrappers

Wonton Filling

  • 8 oz ground pork
  • 2 green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1 1/2 teaspoons cornstarch

Broth

  • 8 cups chicken broth
  • 2 cloves garlic whole
  • 2 slices ginger approx. 1/4"
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions sliced

Instructions

Wontons

  • In a large bowl combine all filling ingredients.
  • Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
  • Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.

Soup

  • Bring all broth ingredients to a boil. Simmer 10 mintues.
  • Remove garlic and ginger and discard.
  • Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

Nutrition

Calories: 372 | Carbohydrates: 38g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 2830mg | Potassium: 647mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 36mg | Calcium: 74mg | Iron: 4mg
Wonton soup being ladled out of a pot.
Top image - a bowl of wonton soup. Bottom image - Wontons prepared on a parchment-lined baked tray.
Close up of wonton soup being ladled.

Try this traditional Shepherd’s Pie!

Shepherd’s Pie is a traditional Irish dish made with a saucy ground lamb (or beef) base, peas, and carrots and topped with a mashed potato crust. Easy and tasty, all year round!

Shepherd's Pie served on white plates and topped with cheese

What is Shepherd’s Pie?

Shepherd’s Pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with carrots, sweet green peas and corn in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes.

This casserole traditionally made with ground lamb.  Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat for a vegetarian lentil version).Either way, this crustless meat pie is topped creamy mashed potatoes and baked until bubbly.

Do you put cheese on top of Shepherd’s Pie? Traditionally, a Shepherd’s Pie is not topped with cheese, but as you all know, cheese is my love language. You can add a sprinkle of cheddar cheese on top of the mashed potatoes or just brush them with a little bit of butter before baking.

Ingredients for shepherds pie like mashed potatoes, meat sauce, and veggies.

Ingredients

Shepherd’s Pie can be prepared fresh but it’s also a great way to use up any leftover meat, veggies, gravy or mashed potatoes.

    • MEAT Lamb is traditional but you can use any ground meat in this recipe (I most often use ground beef). Leftover roast works too!
    • VEGGIES Frozen mixed vegetables make prep quick and easy but leftover roasted veggies work perfectly too. If using fresh, steam them until tender before adding.
    • SAUCE Shepherd’s Pie is so versatile, I’ve given a couple of shortcut sauces in the recipe below but you can use leftover gravy (or gravy mix), tomato sauce… the sky is the limit here.
    • POTATOES Traditional mashed are what I most often use but garlic mashed potatoes add great flavor to this dish! If you are in a hurry, you can use store-bought mashed potatoes

A pot of meat sauce with veggies next to mashed potatoes and cheese.

Prep Ahead and Tips for Shepherd’s Pie

You will love how easy and convenient this dish is.  It can be made a day in advance, which makes dinner prep easier.

  • Layering After prepping the meat mixture, let it cool and then chill it in the fridge for 20 minutes.  This will help keep the mashed potato layer separated.
  • Prep Ahead Prep and assemble up to one day in advance and refrigerate. Let it come to room temperature 30 minutes before baking it.
  • Quick Clean Up If your baking dish is very full, place it on a parchment lined baking sheet to avoid any juices spilling in your oven.
  • To Freeze Before Baking
    • Cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
    • Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered

Shepherd's Pie topped with cheese in a casserole dish served with parsley

 

Serve this With…

And finish the meal with a belly warming Irish Coffee!

A serving of shepherd's pie on a plate topped with cheese

More St. Patrick’s Day Favorites

Print

Easy Shepherd's Pie Recipe

Shepherd’s Pie is a traditional Irish dish made with ground lamb cooked with peas and carrots and topped with a mashed potato crust.
Course Dinner
Cuisine Irish
Keyword Shepherd's Pie
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 648
Author Holly Nilsson

Ingredients

  • 1 pound ground lamb or beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups mixed vegetables defrosted
  • 10 oz can tomato soup or mushroom soup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon basil
  • 1/8 teaspoon black pepper
  • 3 cups prepared mashed potatoes
  • 1 cup cheddar cheese shredded

Instructions

  • Preheat oven to 400°F.
  • Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat.
  • Stir in soup, mixed vegetables, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish.
  • Spoon mashed potatoes overtop and top with cheese.
  • Baked 25-30 minutes or until bubbly.

Video

Notes

Note:  This recipe has been updated 10/8/2018.  Original recipe inspiration from Alton Brown, Food Network.

Nutrition

Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

Shepherd's Pie with peas, carrots, mashed potatoes and cheese on a wood ladle

Why is it called Shepherd’s Pie?

Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland and England as well!   In the late 1800’s the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if  made with beef it was called Cottage Pie.

Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make ahead meal to serve all year long!

A serving of shepherd's pie on a plate topped with cheese.
Shepherd's Pie topped with cheese in a casserole dish served with parsley.
Top photo - A serving of shepherd's pie on a plate topped with cheese. Bottom photo - Ingredients assembled to make Shepherd's Pie.
A serving of shepherd's pie on a plate topped with cheese.

Pasta Fagioli Soup

This Pasta Fagioli recipe is a hearty classic Italian soup that’s comforting, and takes less than an hour! It’s filled with veggies and spicy sausage meat cooked in a hearty and rich tomato broth.

There is nothing more comforting and soul-warming than Pasta e Fagioli!

A bowl of pasta fagioli soup next to the pot and a spoon.

In this easy homemade soup recipe, two types of beans have been added for extra protein and creaminess. Lots of dried herbs make the broth for this easy Pasta Fagioli recipe irresistibly flavorful.

What is Pasta Fagioli?

Pasta e Fagioli means “pasta and beans.” A traditional Italian pasta fagioli recipe is a classic dish, made with easy to find, affordable ingredients.

Minestrone Soup vs. Pasta e Fagioli Soup

The main difference between minestrone and pasta e fagioli is the varation of vegetables in minestrone. Fagioli is mainly pasta and beans in a broth (I add a few veggies like celery & onion for extra flavor).

Ingredients like beans and carrots being added to fagioli soup.

How To Make Pasta Fagioli

I make a lot of amazing soup recipes and this flavorful one, tops our list! it’s easy, delicious and hearty (and we think it’s even better than the Olive Garden Fagioli recipe)!

  1. Brown sausage and onions.
  2. Add in Remaining ingredients except pasta and simmer for 10-15 minutes.
  3. While the soup simmers, cook pasta until al dente.
  4. Stir pasta into the soup, and serve with your favorite toppings.

Serve pasta fagioli soup next to some warm garlic bread and a caesar salad for the perfect meal!

CrockPot Conversion

This recipe converts to slow cooker super easily! Just follow these steps:

  1. Brown sausage and add to a slow cooker along with the rest of the ingredients, except for the pasta.
  2. Cook on low for 7-8 hours or high for 3-4 hours.
  3. 20 minutes before the time is up, stir in cooked pasta.

Pasta being stirred into fagioli soup with a ladle.

You can make a vegetarian Pasta Fagioli soup recipe by skipping the sausage, and you can also use whole wheat pasta for an extra nutritious kick!

Can You Freeze Pasta Fagioli Soup?

If you intend to freeze this soup, make sure the veggies are still crunchy, otherwise, they will retain their crunchiness after defrosting/reheating the soup.

  • Cool soup completely before packaging it for freezing.
  • Add soup to a gallon or quart-size zip-top plastic freezer bags.
  • Lay bags flat in a single layer in the freezer, when frozen, stack bags to save space.
  • Freeze for up to 3 months.

A pot full of pasta fagioli soup ready to be served.

More Satisfying Soups

Pasta Fagioli Soup

Pasta Fagioli Soup, also known as Pasta e Fagioli Soup, recipe is a classic Italian soup. Hearty, comforting and delicious, ready in less than one hour.

  • 1 cup ditalini pasta
  • 2 tablespoons olive oil
  • 1 pound ground spicy Italian sausage
  • 1 small yellow onion (diced)
  • 1 tablespoon garlic (minced)
  • 3 carrots (peeled and diced)
  • 1 stalk celery (diced)
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 15 ounce can tomato sauce (no salt added)
  • 8 cups low sodium chicken broth
  • 1 15 ounce can red kidney beans (drained and rinsed)
  • 1 15 ounce can Great Northern beans (drained and rinsed)
  • Kosher salt and freshly ground black pepper (to taste)

Garnish:

  • Chopped fresh parsley
  1. Place a large soup pot or Dutch oven over medium heat and add olive oil. Once the oil is hot, add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned about 3-5 minutes. If needed, drain excess fat.

  2. Push cooked sausage to one side of the pot, so it covers only half of the bottom of the pot or Dutch oven. Add onion and garlic to the other half and cook for 1-2 minutes, stirring occasionally, until the onion is tender.
  3. Stir to combine the browned sausage with the onion and garlic.
  4. Add chopped carrots, celery, diced tomatoes and tomato paste. Stir and cook until tender, for about 4-5 minutes, stirring occasionally.
  5. Add dried basil, dried Italian seasoning, dried thyme, and dried rosemary. Stir to combine.

  6. Add tomato sauce, chicken broth and drained and rinsed beans. Season with salt and pepper, to taste.

  7. Bring to a boil, reduce heat to low and simmer, covered for about 10-15 minutes or until vegetables are tender. If needed, add more water, one cup at a time.

  8. In the meantime, add water a large pot over medium-high heat, season with salt. Bring to a boil and cook pasta according to package instructions. Drain well, toss with a bit of olive oil and set aside.
  9. Once vegetables are tender, stir in pasta until heated through.

  10. Garnish with parsley if desired, and serve immediately.

More Cozy Soups

Close up of a serving of Pasta Fagioli soup.
Top image - Pasta Fagioli ingredients in a pot. Bottom image - close up of pasta fagioli soup.
A serving of pasta fagioli soup in a bowl.