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.

Stuffed Cheese Cannelloni with Mozzarella and Ricotta!

Homemade Cannelloni is a rich Italian pasta and cheese recipe that everyone in the family will look forward to! Cannelloni tubes are stuffed with a rich and flavorful ricotta filling, then covered in marinara and a generous topping of baked mozzarella!

Once I figured out how easy it is to fill cannelloni tubes using a zippered bag, I realized it is just as simple to make as stuffed shells or chicken lasagna. My family loves this dish, and there are so many versatile uses for it!

What Exactly is Cannelloni?

Cannelloni is basically an Americanized version of an Italian stuffed pasta dish (not to be confused with cannoli, which is a sweet dessert.)

If it’s hard to find cannelloni shells, you could use what manicotti shells, which are shorter tubes and have ridges. It won’t make a huge difference, but it is nice to use traditional cannelloni which is smooth and a bit longer.

Cannelloni vs. Manicotti

Cannelloni loosely translates from the Italian as “big tubes, or even “large reeds.” Traditionally cheese and vegetables or meat filling are rolled in pasta sheets before baking. Manicotti would more likely be called “crespelle” and is often made with crepes rather than pasta.

Whatever the name of the pasta you use, you basically fill it with lots of creamy and savory cheese and cover it with sauce and more cheese before baking. Yum!

All the ingredients for the cannelloni stuffings in a glass bowl.

How to Make Cannelloni

It might seem intimidating to make, but it’s actually quite simple!

  1. Mix the filling according to the recipe directions.
  2. Spoon filling into a piping bag or a zip lock bag with the corner cut off.
  3. Squeeze filling into oven-ready cannelloni tubes.

*Tip: If you can’t find oven-ready pasta, use regular, but make sure to cover with extra sauce so the noodles cook well. Test with a fork to make sure the pasta is cooked through.

Bake according to recipe directions or until cannelloni pasta is soft. Cover with remaining cheese and continue baking until piping hot and bubbly!

Left image - cannelloni stuffed with cheese. Right image - stuffed cheese cannelloni lined in a casserole dish.

Ways to Serve Cannelloni

Serving when having guests over for dinner, with a gorgeous spinach salad with warm bacon dressing is just one of the many ways to enjoy cheese cannelloni!

  • Make it for a friend who just had a baby, or for someone who can’t cook for themselves!
  • Make it ahead and freeze it for nights when you know you won’t be able to cook!
  • Portion it out into individual freezer containers and take it to work for lunches!
  • Try it for a meatless option, or alternatively, make it with homemade meat sauce like in Lasagna Roll ups!
  • Overview of cheese cannelloni baked in a casserole dish.

Leftovers?

Cannelloni is a great make-ahead dish, and it freezes well.

  • Freeze in a freezer and oven safe casserole dish, tightly covered. Be careful not to put it in the oven right from frozen, however, as the extreme temperature change can shatter even ovenproof glass.
  • Defrost in the refrigerator or on the counter, then bake according to the recipe directions below.

Cannelloni is a special dish that’s perfect for guests or a family Italian night. Try it this week!

Must-Try Cheesy Pasta Dishes

A serving of cheese cannelloni being scooped out of a casserole dish.

Cheese Cannelloni

Rich Italian pasta and cheese recipe that everyone in the family will look forward to

  • 12 dried cannelloni (oven ready)
  • 2 1/2 cups marinara sauce (divided)
  • 1 cup mozzarella cheese (shredded)

Filling

  • 2 cups ricotta cheese
  • 1 package frozen chopped spinach (defrosted and squeezed dry)
  • 2 eggs
  • 1/2 cup mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (shredded)
  • 1 teaspoon Italian seasoning
  1. Preheat oven to 350°F.
  2. Mix all filling ingredients in a small bowl. Place into a piping bag or large zippered bag and set aside.
  3. Place 1/2 cup sauce in the bottom of a 9×13 pan.
  4. Snip off the corner of the zipper bag if using and fill each cannelloni placing in the pan. Top with remaining marinara sauce.

  5. Cover and bake 35 minutes. Add cheese and bake covered an additional 15-20 minutes.

A casserole dish full of cheese cannelloni.

Top photo - A portion of Cheese Cannelloni being served. Bottom photo - A white pan filled with Cheese Cannelloni.
A white pan filled with Cheese Cannelloni.
A single portion of Cheese Cannelloni being served.

Thai Peanut Sesame Noodles

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce. 

Thai peanut sesame noodles in a bowl with peanuts and onions garnished over top.

Thai Peanut Sesame Noodles

I love anything chinese and thai food and that is apparent on my blog.  When people ask me what my favorite recipes are on the blog, it is definitely the better than take out chinese recipes.   These are recipes that I make over and over again.  And when you repeat recipes as a food blogger, you know that they are good.

This Thai peanut sesame noodle recipe is just it! It is light, fresh and so much flavor. I can’t get enough to it. I love the flavor combination with the sesame noodles and Thai peanut sauce. It is simple to make and only takes minutes to prepare and cook. This is perfect for a quick dinner in on a busy week night.

I couldn’t believe how amazing these noodles turned out.  I devoured them!  So simple and so flavorful!  The combination of the flavors in the sauce coated the noodles and gave this dish such an awesome taste.  My picky eater even gobbled them down and asked for seconds.  This is such a simple meal that our family will be making again and again.  We might try adding beef or chicken next time too!

Thai peanut sesame noodles in a bowl with peanut halves garnished with scallops and sesame seeds.

Thai Peanut Sesame Noodle Ingredients:

Thai peanut sesame noodles are a simple dish that has fantastic flavor and will become a family favorite!

  • Linguine Noodles: These are a wider noodle and best for thick, rich sauces that can hold the sauce on each noodle while also having a
  • Sesame Seeds: Great for garnish and added texture.
  • Green onions: This too is for a garnish as well as flavoring and

Cooked linguine in a glass bowl.

Peanut Sesame Noodle Sauce Ingredients:

  • Peanut Butter: Thick and creamy peanut butter is smooth and silky that helps bind the sauce and the noodles together.
  • Soy sauce: Add this asian favorite that brings out a salty and classic flavoring to the sauce.
  • Sesame Oil: A unique flavoring that is just the perfect touch to this peanut sesame noodle sauce.
  • Chicken Broth: Has an added flavoring of chicken and brings the sauce smooth and tasty!
  • Minced Garlic: Always a favorite to me!
  • Ginger: Fresh ginger is best and can be shredded easily.
  • Sriracha Chili Sauce: Add a little spice to your noodles.

Thai peanut sesame noodles cooked in a pan with tongs grabbing it out of the pan.

How to make Peanut Sesame Noodles:

  1. Cook noodles: Cook the noodles in a large pot according to package directions.
  2. Whisk together sauce ingredients: While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
  3. Drain and combine together: Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

How to Customize your Noodles:

  • Protein: Chicken, steak or shrimp is always a great choice to have
  • Vegetables: Add in all your favorite raw vegetables that you love. Slice vegetables evenly to cook quickly. Carrots, snow peas, celery or bell peppers are great vegetable to try.
  • Gluten Free: If you are gluten intolerant I have heard that Tamari is a great substitute for the soy sauce and linguine. You can also use zucchini spirals or cauliflower rice for more choices.
  • Peanut Free: This is a great way to add in your favorite nut butter. Stick with a creamy and smooth nut butter for best results and leaving this nut free for those allergic or prefer not to have the peanut taste.
  • Spicy: You can never go wrong with a little spice. Heat just enhances and turns up a recipe to the next level. Red pepper flakes, cayenne pepper or paprika are also great seasonings for a little extra spice.

Thai peanut sesame noodles in a bowl with scallops and sesame seeds as garnish.

Thai Peanut Sesame Noodles

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce. 

  • 3 Tablespoons Peanut Butter
  • 3 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger
  • 1 teaspoon Sriracha chili sauce
  • 8 oz linguine noodles
  • sesame seeds for garnish
  • green onions for garnish
  1. Cook the noodles in a large pot according to package directions.
  2. While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
  3. Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

Updated on February 3, 2020

Original Post Published on September 8, 2014

 

Three Cheese Stuffed Shells Recipe

Three Cheese Stuffed Shells are a delicious twist on lasagna using jumbo shells that are stuffed with the classic lasagna cheese blend with Italian seasoning all baked in spaghetti sauce for a classic Italian dish. A tried and true family favorite dinner!  
Shell pasta is always a favorite at our house. If you love Italian as much as I do try these shell dinners are sure to please your family: Chicken Broccoli Garlic Alfredo Shells, Cheesy Chicken, Asparagus, Bacon and Mushroom Shells or Three Cheese Mexican Shells.
Three cheese stuffed shells on a plate.

Three Cheese Stuffed Shells Recipe

You really can’t go wrong with a good lasagna. Rich red sauce, creamy white sauce, and lots of cheese all layered between pasta noodles… It’s heavenly! But when I feel like something EXTRA cheesy, I make these stuffed shells! They have the same basic principle as lasagna, but with a triple dose of cheese and stuffed inside a cute pasta shell. I like my food cute… and cheesy.

What you need to make Stuffed Shells:

Before you bake the shells, add more red sauce on top and extra cheese. You can never have enough cheese! After about 40 minutes in the oven, you will have an incredible Italian dinner that is sure to be a big hit! I like to serve these with a nice salad and garlic bread, and they make a beautiful presentation for guests too!

  • Jumbo Pasta Shells
  • Ricotta Cheese
  • Mozzarella Cheese
  • Parmesan Cheese
  • Basil
  • Italian Seasoning
  • Egg
  • Salt
  • Black Pepper
  • Spaghetti Sauce 
The process of making three cheese stuffed shells.

How to make Cheese Stuffed Shells:

And this recipe really couldn’t be any simpler to make: Boil the pasta shells until just shy of al dente (I did 9 minutes). Mix together all the yummy cheeses along with some seasoning, fresh basil for color and extra flavor, and an egg to bind it all together. Then spread your favorite red sauce in the bottom of a baking dish, stuff your shells with the cheese mixture, and add them to the dish. I usually take a shortcut and use a good pasta sauce from the grocery store, but feel free to use your favorite homemade recipe too! I have a spaghetti sauce recipe with Italian sausage that is out of this world!

  1. Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
  2. In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13×9 inch baking dish.
  3. Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

Variations when making Cheese Stuffed Shells:

  • Veggies: Add any kind of veggies you’d like from steamed broccoli to chopped peppers or even sauteed mushrooms.
  • Meat: Hot or sweet Italian sausage, ground beef or soy crumbles can be added to the cheese mixture or to the sauce. If you do decide to use meat, be sure to pre-cook and cool before adding to the cheese.
  • Cheese: These stuffed shells are made with cottage cheese for more flavor. But if you like a milder and sweeter taste, then use ricotta instead. Either one works well in this recipe.

Tips for making Cheese Stuffed Shell Recipe:

Just look at all that cheesy goodness stuffed inside! This is one recipe you’ll want to make again and again!

  • Place the cheese mixture in a ziplock bag and cut the end, squeezing it like a pipe bag to fill each of the shells.
  • Boil shells only to al dente (or even a little less). If you overcook them, they will fall apart when you try to stuff them.
  • Use a piping bag or a large Ziploc bag with the tip cut off to fill your shells — this will get it done so quickly and with much less mess!
  • Choose ingredients you like. If you don’t like basil, don’t add basil in. If you don’t like Ricotta, try cream cheese or cottage cheese!
  • Select a bottle of marinara with great taste and simple ingredients or better yet, make homemade Marinara Sauce.
  • For a heartier meal, swap out marinara and make stuffed shells with meat sauce.
  • Double the recipe and make a second batch to freeze for later.
  • You can use ground turkey or chicken instead of beef if you prefer.
  • The sauce is a mixture of mild salsa and taco sauce. You can also use enchilada sauce or a spicy salsa for a different flavor take.
  • These shells can be assembled up to 8 hours before you plan to bake them. Simply cover the pan and store in the refrigerator until you’re ready to heat them up. You will have to increase the bake time accordingly.
  • You can use your favorite kind of cheese for these stuffed shells. I used a combination of cheddar and Monterey jack, but other great choices are pepper jack or colby jack.
Three cheese stuffed shells baked in a pan with a spoon.

What to Serve with Stuffed Shell Recipe:

  • Stuffed shells taste great with bread warm from the oven. Serve them with buttery garlic bread or parmesan breadsticks. A crisp green salad with a zesty homemade vinaigrette is always welcome with any cheesy Italian dish like this.

How to Store Three Cheese Stuffed Shells:

The best part about this recipe is you can prep them ahead of time! Stuffing the shells does take a bit of time, so I get that out of the way when I have company coming over or I need quick weeknight freezer meals. Make the recipe as directed (but don’t bake them yet) and store in the refrigerator overnight. Then take them out about a half hour before baking, and you have an easy meal ready to go! If you’re looking to prep some freezer meals, do the same thing but put them in disposable foil pans so you can easily store the shells in the freezer until you need them.

  • Can you freeze stuffed shell recipe? if you’re cooking for a smaller crowd, place half the batch in a freezer safe container before you cook them and store in freezer. When ready to eat, pull them out to thaw before cooking. You may need to cook an additional 20 minutes as well
  • To freeze for a later meal, cool and carefully transfer each shell into a foil pan. Pour the sauce on top, cover and freeze. Stuffed shells will keep for up to four months in the freezer or four days in the refrigerator.

More Delicious and Comforting Pasta Meals:

Three cheese stuffed shells baked in a pan.

Three Cheese Stuffed Shells Recipe

Three Cheese Stuffed Shells are a delicious twist on lasagna using jumbo shells that are stuffed with the classic lasagna cheese blend with Italian seasoning all baked in spaghetti sauce for a classic Italian dish. A tried and true family favorite dinner!  

  • 20 uncooked jumbo pasta shells
  • 15 ounce container ricotta cheese
  • 8 ounces 2 cups grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 Tablespoons chopped basil
  • 1 teaspoon Italian Seasoning
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 – 26 ounce jar spaghetti sauce
  1. Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.

  2. In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13×9 inch baking dish.
  3. Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

Updated on January 24, 2020

Original Post on August 21, 2013

Cheesy Penne Pasta (with Meatballs!)

Baked Penne Casserole comes together in mere minutes for a quick family meal. Meatballs are combined with penne noodles, pasta sauce and cheese for the perfect weeknight casserole recipe!

Serve this with a side salad and some crusty bread.

A servings of cheesy baked penne with meatballs in a white bowl.

Penne is the perfect shaped pasta for this saucy bake! Round, tubular shapes that hold the sauce and the cheese inside as well as on the outside.

How to Make a Penne Pasta Bake

  1. Bake meatballs in a 9×13 pan according to package instructions (or according to your favorite meatball recipe).
  2. In a pan, saute onion and garlic until fragrant and stir in reamaining sauce ingredients.
  3. Add sauce along with cooked penne to the meatballs (in the same pan… less dishes!) and top with cheese. Bake until heated through.

Garnish with a little parsley and serve with a slice of homemade garlic bread for the perfect meal!

Ingredients for a baked penne topped with parsley in a casserole dish

Variations

PENNE

    • Any medium pasta will work in this recipe. Shells, rotini or even ziti.

MEATBALLS

    • Use store bought or homemade meatballs.
    • Swap out the meatballs for leftover pieces of meatloaf or leftover hamburger patties.
    • Instead of meatballs, create a meat sauce with ground beef or turkey.
    • Swap out beef meatballs for turkey meatballs.

SAUCE

    • Use store bought sauce or homemade marinara.
    • Use leftover spaghetti sauce.
    • Add shredded or chopped veggies to the sauce to stretch the meal (and for added nutrition).

A pan of baked penne with meatballs ready to serve

Got Leftovers?

Cheesy baked penne pasta makes for perfect leftovers! Simply store leftovers in a container that can be sealed and place in the fridge. Better yet, store leftovers in small freezer containers or plastic bags and grab-and-go for a quick lunch at the desk or a quick bite after school!

To reheat, just put in the microwave. Give it a stir and refresh the flavors with sprinkle of cheese!

 

More Baked Pasta Faves

Cheesy Baked Penne

Penne pasta and meatballs in a tomato sauce, topped with mozza cheese and baked until bubbly!

  • 12 oz penne pasta* (cooked al dente)
  • 1 lb prepared meatballs (or recipe below)
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 24 oz marinara sauce (or pasta sauce)
  • 14 oz diced fire roasted tomatoes (with juice)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1 cup mozzarella cheese (shredded)
  1. Preheat oven to 375°F.
  2. Place meatballs in a 9×13 pan and bake 20 minutes (or according to recipe or package directions).
  3. Meanwhile, heat oil over medium heat. Add onion and garlic and cook 4-5 minutes or until softened.

  4. Remove the meatballs from the oven. Drain fat if there is a lot in the bottom, if there is a little bit you can leave it for flavor.

  5. Add cooked penne, and remaining ingredients to the 9×13 pan with the meatballs. Stir to combine.

  6. Top with cheese and bake an additional 20 minutes or until heated through. Garnish with parsley if desired.

To Make Homemade Meatballs combine the ingredients below. Roll into 24 meatballs and bake at 375°F for 20 to 22 minutes or until cooked through. 

1 lb ground beef
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg yolk
2 tablespoons parsley

A scoop being taken out of a cheesy baked penne casserole.
A servings of cheesy baked penne with meatballs in a white bowl.
Top photo - A scoop being taken out of a cheesy baked penne casserole. Bottom photo - cheesy baked penne ingredients in a white casserole dish.

Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all slow cooked in a flavorful chicken broth. Dinner the whole family will love!

Adding in tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, Creamy Tuscan Garlic Tortellini Soup or Creamy Sausage Tortellini Soup.

Slow cooker chicken tortellini soup in a slow cooker with ladle

Slow Cooker Chicken Tortellini Soup

I am sharing with you my Slow Cooker Chicken Tortellini Soup!

This soup is loaded with veggies, shredded chicken and cheese tortellini.

It’s a fun and easy twist on the classic chicken noodle soup.

Best of all this soup is made in a slow cooker.

That means little to no prep time and lots of flavor.

This soup simmers low and slow for 6 hours!

What you need to make Slow Cooker Chicken Tortellini Soup:

This Chicken Tortellini Soup is comforting at its best!

You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul.

It is quick and easy to make with all the simple ingredients.

Full of delicious flavors and has all the ingredients straight out of your pantry and refrigerator.

This Chicken Tortellini Soup will become a family favorite!

  • Chicken: boneless chicken breast
  • Carrots: medium, peeled and diced
  • Celery: stalks and diced
  • Onion: medium, diced
  • Garlic: cloves that are minced
  • Chicken broth: low sodium
  • Water: part of the broth.
  • Bay leaves: adds in flavoring and is taken out before serving. 
  • Italian seasoning: flavorful seasoning over the chicken. 
  • Cheese tortellini: pasta for thickness and rich flavorings added with the cheese stuffed inside. 
  • Parsley: optional
  • Salt and pepper: to taste

How to make Slow Cooker Chicken Tortellini Soup:

This Slow Cooker Chicken Tortellini Soup is super easy to make.

Simply add all of the ingredients to the slow cooker except for the tortellini.

I like to add them in about 15 minutes before serving so they don’t get mushy.

Serve this soup with some crusty bread and a nice salad and enjoy!

  • Cook in a slow cooker: Add all of the ingredients to a slow cooker except for the tortellini. Cook on low for 6 hours.
  • Cut up chicken: Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  • Add in tortellini and cook: Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  • Add toppings and serve: Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Slow cooker chicken tortellini soup in a slow cooker with a ladle

Tips for making Slow Cooker Chicken Tortellini Soup:

This chicken tortellini soup is one of my favorites!

It is definitely made often during the winter months.

So simple to add it all into the slow cooker and cook on low all day.

Letting it simmer and smell the soup cook makes my mouth water while waiting for it to finish cooking.

Chicken Tortellini Soup is SO GOOD and can’t be topped with these cheesy tortellini pasta.

Here are more tips on how to make this the BEST Slow Cooker Chicken Tortellini Soup recipe.

  • Cut vegetables: It is best to cut the vegetables into larger chunks and all about the same width. This will ensure the vegetables cook throughout during the same time. The larger chunks won’t become mushy if this soup is reheated or frozen.
  • Fresh is better: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, add a little more time to cook them longer in the slow cooker.
  • Substitute the tortellini: There are a few other types of stuffed tortellini.
  • Pasta or broth: Add in more tortellini to the soup or more water if you prefer more broth.
  • Creamier broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.
  • Leafy greens: looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.

Storing Chicken Tortellini Soup:

Great for busy nights and making ahead or using as a freezer meal.

You can’t go wrong with this comforting Chicken Tortellini Soup recipe.

It is easy to make and tastes so good.

Warm up your family with this delicious Chicken Tortellini Soup recipe!

  • Prepare vegetables ahead of time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all in the slow cooker to cook.
  • Can you make Chicken Tortellini Soup ahead of time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add in the tortellini pasta once the soup is warmed through.
  • Can you freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to thaw, simply place in the refrigerator over night until it is thawed.
  • How to warm up Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through. 

Looking for more Soup Recipes? Here are my favorites:

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Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup is loaded with chopped vegetables, shredded cooked chicken, cheesy tortellini all cooked in a flavorful chicken broth. Dinner the whole family will love!

  • 1 1/2 pounds boneless chicken breast
  • 3 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning (or more to taste)
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving (if desired)
  • salt and pepper to taste
  1. Add all of the ingredients to a slow cooker except for the tortellini.
  2. Cook on low for 6 hours.
  3. Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  4. Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  5. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Updated on January 5, 2020

Original Recipe Posted on November 20, 2015 by Kelley back from Chef Savvy

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.

 

 

 

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.

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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.

 

Creamy Peanut Thai Noodles

Creamy peanut Thai noodles is a quick and delicious dinner that’s perfect for busy weeknights. Noodles are tossed in a quick peanut sauce along with our favorite veggies; carrots, peppers and cabbage. 

If your family is like mine, finding a dish everyone loves can be a challenge but everyone always agrees on homemade takeout from Mongolian beef to Bang Bang Shrimp and this super quick noodle dish!

A bowl of thai peanut noodles with fresh limes.

What’s In Thai Noodles?

  • Sauce: An easy Thai-flavored peanut butter cream sauce with a hint of heat and lots of flavor. You can make it as spicy (or mild) as you like.
  • Noodles: Linguine or spaghetti work well in this recipe (whole wheat noodles work too). You can also use rice noodles if you prefer.
  • Veggies: Julienned or shredded veggies are great in this dish. Use whatever you have on hand.
  • Toppings: My favorite part! Lime juice, peanuts, cilantro and green onions all add a big punch of flavor!

Ingredients for thai peanut noodles arranged on a working surface.

Tips For Making Peanut Thai Noodles

  • Once you start cooking this recipe comes togehter FAST! Prep all ingredients before getting started.
  • Add leftover oven baked chicken breasts or shrimp to this recipe.
  • If the sauce is too thick, just add a little pasta water or chicken broth to thin it out.
  • The sauce does thicken up a bit when it sits on the pasta, so it’s best to serve this dish right after tossing the pasta and sauce together.
  • The amount of salt you’ll ultimately need in this dish will be greatly affected by the soy sauce you use. I use a low sodium soy sauce.

2 process shots of thai peanut noodles being made in a saucepan.

My Favorite Thai Peanut Noodle Toppings

If you’re looking for some quick and easy toppings for these Thai peanut noodles, try some of these:

  • meat: chicken, shrimp, beef, or pork
  • peanuts
  • cilantro
  • lime juice
  • green onions

A pot of creamy thai peanut noodles ready to be served.

 

Looking for a few more Asian inspiration?

How about some crazy delicious, teriyaki chicken. Serve these over rice and you’ve got another dinner your whole family will love. Sesame Ginger Snap Peas or Sesame Bok Choy make great sides with this meal.

This dish is a great alternative to our fave Chicken Pad Thai.

Creamy Peanut Thai Noodles

This thai noodles recipe is a quick and delicious dish.

  • 8 ounces dry pasta (linguine or spaghetti)
  • 1 tablespoon vegetable oil
  • 1 teaspoon ginger (grated)
  • 2 cloves garlic (minced)
  • 1/2 cup carrots (julienned)
  • 1 1/2 cups cabbage (thinly sliced)
  • 1/4 cup bean sprouts (optional)
  • green onions, peanuts, and cilantro for garnish

Sauce:

  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon sriracha (or to taste)
  • 1 1/2 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  1. Combine sauce ingredients in a small bowl. Set aside.

  2. Cook pasta according to package directions. Drain well, do not rinse.

  3. Meanwhile, cook ginger and garlic in vegetable oil until fragrant.

  4. Add carrots and cabbage and cook 2-3 minutes or until slightly tender. Add sauce while stirring over medium heat and simmer until thickened, about 2-3 minutes.

  5. Stir in noodles and bean sprouts. Garnish with crushed peanuts, cilantro and green onions (add lime wedges).

More Noodle Dishes We Love

Creamy Peanut Thai Noodles is one dish our whole family agrees on! This easy pasta dish is smothered in a Thai-flavored peanut butter cream sauce and loaded with chicken, red peppers, carrots & green onions for a great family meal.
A pot of creamy thai peanut noodles garnished with limes and peanuts.
A pot of creamy thai peanut noodles garnished with limes and peanuts.
Top photo - A bowl of thai peanut noodles with fresh limes. Bottom photo - Ingredients for thai peanut noodles arranged on a working surface.

Turkey Cranberry Pasta Salad

Turkey Cranberry Pasta Salad is loaded with my holiday favorite flavors.  Juicy turkey, sweet tart cranberries, toasted almonds and crunchy celery are mixed with pasta tossed in an easy poppy seed dressing.

Making an easy pasta salad recipe is the perfect way to enjoy leftover turkey.

How to Make Pasta Salad

Pasta salad recipes are my go to for quick and easy meals and potluck dishes! Everyone loves them and you can add anything to them from ham and pineapple (in our Hawaiian pasta salad) or this Dill Pickle Pasta Salad!

  • Pasta Choose a short shape with bumps or ridges to hold in some of the sauce. I’ve used bowties in this recipe.
  • Protein Any type of leftovers will work, this recipe uses leftover roast turkey but you can use chicken or ham.
  • Crunch Pecans and celery add a bit of crunch and texture to this salad. So good! Any nuts from almonds to walnuts will work well.
  • Flavor Cranberries add sweetness, toasted pecans add flavor as do green onions (or red onions).

The first step, toasting the pecans adds a lot of flavor in this recipe.  You can toast a just the amount called for in this recipe on the stovetop but I often toast up a larger batch in the oven. They’re perfect in this salad but also great to sprinkle on other salad recipes too.

How to Toast Nuts:  To toast nuts, preheat the oven to 350 degrees and place them on a pan.  Bake 3-5 minutes stirring occasionally.  They don’t take long and can go from perfectly toasted to burnt in a matter of a minutes. Cool and enjoy!

Pasta Salad Dressing

I love a creamy poppy seed dressing for this recipe but any sort of creamy sweet dressing will work. Honey mustard dressing is great too.

Shortcut Dressing: Creamy coleslaw dressing makes a great dressing for this pasta salad (store bought our homemade). Add in a sprinkle of poppy seeds.

More Great Ways to Enjoy Leftover Turkey

Turkey Cranberry Pasta Salad

Turkey Cranberry Pasta Salad is loaded with my holiday favorite flavors. Juicy turkey, sweet tart cranberries, toasted pecans and crunchy celery.

Follow Spend With Pennies on Pinterest for more great recipes!

  • 12 oz bow-tie pasta ((or other short pasta))
  • 2 cups diced cooked turkey
  • 1/2 cup celery (chopped)
  • 2/3 cup dried cranberries
  • 1/3 cup sliced pecans (or almonds, toasted)
  • 1/4 cup green onions (sliced)
  • 2/3 cup poppy seed dressing ((store bought or homemade))
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar ((optional))
  1. Place almonds in a small non-stick pan and cook over medium heat until lightly browned.
  2. Cook pasta al dente according to package directions.
  3. Combine poppy seed dressing, mayonnaise and cider vinegar (and sugar if using) in a small bowl and mix well.
  4. Toss all ingredients in a larger bowl and chill at least 1 hour before serving.

Creamy coleslaw dressing also goes well with this recipe.

Replace leftover turkey with chicken or ham if desired.