Soup – Tessie's Table

Easy Slow Cooker Dinners (13 Crockpot Recipes for Busy Nights)

Therese Buchanan — Tue, 21 Jul 2026 20:30:26 +0000

If you’re after easy slow cooker dinners that basically cook themselves, you’re in the right place. I’ve pulled together my favorite crockpot recipes in one spot, from fall-apart beef to saucy meatballs to soups that simmer away all day. Load up the slow cooker in the morning, go live your life, and walk back into dinner already made. These are the meals I lean on when the week gets busy and I still want everyone fed and happy.

Slow Cooker Tips for the Best Results

Brown the meat first when you have time. Ten extra minutes in a hot pan adds a lot of flavor, especially to beef and pork.
Layer smart. Put potatoes and root vegetables on the bottom where the heat is strongest, then set the meat on top.
Go easy on the liquid. Slow cookers trap steam, so you need less than you think. The meat and vegetables release plenty on their own.
Add dairy and fresh herbs at the end. Stir in cream, cheese, or fresh herbs in the last 20 to 30 minutes so they stay smooth and bright.
Keep the lid on. Every peek adds 20 to 30 minutes of cook time. Trust the pot.
Know your settings. Low runs about 8 hours, high about 4. Most recipes work on either, so pick what fits your day.

Slow Cooker Beef Dinners

Slow Cooker Mississippi Pot Roast

Photo Credit: Tessie’s Table.

This is the one that turns doubters into slow cooker people. Chuck roast cooks low and slow with pepperoncini, butter, and a couple of seasoning packets until it shreds with a fork. Pile it over mashed potatoes or into rolls. It tastes like it took all day, and technically it did, but you did almost nothing.

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Slow Cooker Beef Stew

Photo Credit: Tessie’s Table

Tender beef, carrots, and potatoes cook down into a thick, savory stew with almost no effort. Add everything in the morning and it’s ready by dinner. Serve it with crusty bread for scooping up every last bit.

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Slow Cooker BBQ Beef

Shredded beef in a sticky homemade BBQ sauce, ready for sandwiches, bowls, or piling onto baked potatoes. It’s one of those recipes I make on repeat because the leftovers are just as good. It freezes beautifully too.

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Slow Cooker Shredded Beef

Photo Credit: Tessie’s Table.

Simple, versatile shredded beef you can take in any direction. Season it, let it cook down, then use it for tacos, burritos, nachos, or rice bowls all week. This is meal prep that actually tastes good.

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Slow Cooker BBQ Beef Tacos

Photo Credit: Tessie’s Table.

Start with the BBQ beef, load it into warm tortillas, and top with crunchy slaw. Sweet, smoky, and a little messy in the best way. A fun twist on taco night that the whole family goes for.

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Slow Cooker Shredded Beef Tacos

Photo Credit: Tessie’s Table.

Classic shredded beef tacos with all the fixings. The beef gets meltingly tender in the crockpot, then you set out the toppings and let everyone build their own. Easy dinner, happy table.

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Slow Cooker Chicken Dinners

Crockpot Honey Garlic Chicken

Photo Credit: Tessie’s Table.

Sticky, sweet, garlicky chicken with barely any prep. The sauce thickens into something you’ll want to spoon over rice. This one is a weeknight regular for good reason.

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Slow Cooker Coconut Chicken Curry

Photo Credit: Tessie’s Table.

Creamy coconut curry that simmers all day and fills the house with a warm, spiced smell. It’s mild enough for kids and easy to bump up with more heat if you like. Serve it over rice or with naan for scooping.

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Slow Cooker Meatballs

Slow Cooker Butter Chicken Meatballs

Photo Credit: Tessie’s Table.

All the flavor of butter chicken in easy meatball form. They cook in a creamy tomato sauce until tender, then go straight over rice. A little different, a lot of flavor.

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Slow Cooker Sweet and Sour Meatballs

Photo Credit: Tessie’s Table.

Three ingredients, one crockpot, zero stress. These sweet and tangy meatballs work as a quick dinner over rice or as the appetizer that disappears first at every party.

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Slow Cooker Cranberry Meatballs

Saucy meatballs in a sweet and tangy cranberry glaze. They’re a holiday party staple, but honestly good enough to make any time. Set the crockpot to warm and let people graze.

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Slow Cooker Soups

Slow Cooker Chicken Tortilla Soup

Everything goes in the crockpot and cooks down into a hearty, lightly spiced soup. Shred the chicken right in the pot, then load on your toppings: tortilla strips, avocado, cheese, and a squeeze of lime. It only gets better the next day.

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Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table.

Silky, savory pumpkin soup that practically makes itself. It comes out smooth and rich from just a handful of ingredients, and it’s perfect for chilly nights. Make it ahead and reheat when you need it.

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Slow Cooker Dinner FAQ

Can I use frozen meat in a slow cooker?
Thaw it first. Frozen meat sits too long in the temperature range where bacteria grow before the crockpot heats it through. Thaw overnight in the fridge and you’re set.
Can I leave the slow cooker on while I’m at work?
Yes, that’s the whole point. Slow cookers are built to run unattended for hours. Use the low setting for a full 8 hour day and set the pot on a heat-safe surface away from the wall.
Do I need to add water to every recipe?
No. Slow cookers trap steam, so most meats and vegetables make plenty of liquid on their own. Follow the recipe and resist adding extra, or you’ll end up watery.
Can I make these ahead or freeze them?
Most freeze really well. Cool completely, portion into containers, and freeze up to 3 months. The beef dishes and soups especially taste even better reheated.
My sauce is too thin. How do I thicken it?
Stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water in the last 30 minutes on high. Or take the lid off for the final half hour and let it reduce.

That’s my go-to list of easy slow cooker dinners, and I add to it all the time. For more hands-off meals, browse all my slow cooker recipes, and if you love a big pot of something warm, my soup recipes have you covered. Save this post to Pinterest so it’s ready the next time you need dinner sorted.

The post Easy Slow Cooker Dinners (13 Crockpot Recipes for Busy Nights) appeared first on Tessie's Table.

Creamy Homemade Vegetable Soup

Therese Buchanan — Fri, 17 Jul 2026 16:55:50 +0000

This Creamy Homemade Vegetable Soup is thick, velvety, and made in one pot with a hand blender. No roux, no cream, no chopping marathon. Just broccoli, cauliflower, carrots, celery, and corn simmered in seasoned stock until everything falls apart, then blended smooth.

Photo Credit: Tessie’s Table

This one reminds me of home. Back in Ireland, a blended vegetable soup like this is on the menu in every single pub and café, and a lot of people know it as funeral soup, because it is what you are always handed after a funeral. It makes 8 servings, freezes well, and reheats better than most soups since there are no noodles or potatoes to go mushy. Serve it the Irish way with a thick slice of my Irish Brown Bread.

Why you’ll love this Creamy Homemade Vegetable Soup

No sautéing step: Everything goes into the pot at once. You dice an onion, slice carrots and celery, break down broccoli and cauliflower, and pour the stock over the top. There is no browning, no oil, and no standing over the stove stirring.
Creamy with zero cream: The cauliflower does the work here. Once it simmers until soft and gets blended, it turns velvety on its own. Same trick I use in my Slow Cooker Pumpkin Soup.
Freezer friendly: Blended soups freeze better than chunky ones because there is nothing to turn watery or grainy. Make a double batch and you have lunches sorted for weeks.
A sneaky way to use up vegetables: Two crowns of broccoli and a full head of cauliflower disappear into this. Kids who pick around florets will eat it blended without a word.

EASY CREAMY HOMEMADE VEGETABLE SOUP FOR BUSY WEEKNIGHTS AND MEAL PREP

This is a Sunday soup. Twenty minutes of prep, 45 minutes of simmering while you do something else, then a quick blend and it is done. Portion it into containers and you have lunch for the week without cooking again.

It is also good on the nights when dinner needs to be easy. Serve it with grilled cheese, or a slice of my Irish Brown Bread with butter. A warm Skillet Cornbread works too if you want something on the sweeter side.

Ingredients Needed for Creamy Homemade Vegetable Soup

Onion: One medium onion, diced. It goes straight into the pot raw and softens as the soup simmers, so there is no need to cook it first.
Carrots: Four to five carrots, peeled and sliced. They add natural sweetness and give the finished soup its warm color.
Celery: Three stalks, sliced. Celery is the background flavor here. You will not taste it on its own, but the soup tastes flat without it.
Broccoli florets: Five to six cups, about two crowns. Use the stalks too if you like. Peel them and slice them thin and they blend down with everything else.
Cauliflower florets: Seven to eight cups, about one large head. This is what makes the soup thick and creamy after blending, so do not cut back on it.
Sweet corn: One can, drained. It adds little pops of sweetness that balance out the broccoli and cauliflower.
Chicken stock: Eight cups. Use a good one because it is the base of the whole soup. Swap in vegetable stock to make it vegetarian.
Chicken bouillon powder: One tablespoon. This is what takes the soup from fine to actually seasoned. It deepens the stock without extra work.
Salt and black pepper: Half a teaspoon each to start. You will taste and adjust at the end once the soup is blended.
Dried thyme and dried oregano: One teaspoon each. Both hold up well through a long simmer and give the soup a savory, herby base.
Garlic powder: Two teaspoons. Sounds like a lot. It is not. Garlic powder distributes evenly through a blended soup in a way fresh garlic does not.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot.

Pour in the chicken stock, then add the bouillon, salt, pepper, thyme, oregano, and garlic powder and simmer until the vegetables are very soft.

Blend right in the pot with a hand blender until smooth and cream

Taste, adjust the seasoning, and serve with a swirl of cream and fresh parsley. (Optional)

Variations

Make it vegetarian: Swap the chicken stock for vegetable stock and use vegetable bouillon powder. Everything else stays exactly the same.
Add cheese: Stir a cup of shredded sharp cheddar into the hot soup after blending until it melts. It turns into something close to broccoli cheddar soup.
Leave it chunky: Scoop out a couple of cups of vegetables before you blend, then stir them back in. You get a creamy base with bite.
Stir in cream: A splash of heavy cream or half and half at the end makes it richer. The soup does not need it, but it is nice on a cold night.
Add potato: One peeled and diced russet added at the start makes the soup even thicker. Just be aware it will not freeze as smoothly.
Turn it into a meal: Stir in shredded rotisserie chicken or cooked sausage after blending. My Creamy Sausage Tortellini Soup has a similar idea if you want something heartier from the start.

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Serving Suggestions

Serve with crusty bread: A slice of my Rustic Bread is made for dipping into this soup. If you want something heartier, my Irish Brown Bread works just as well with butter.
Pair with grilled cheese: Cut it into strips for dunking. It is the combination everyone reaches for, and it turns a bowl of soup into a proper meal.
Add a topping for texture: Since the soup is completely smooth, a little crunch on top goes a long way. Try croutons, toasted seeds, or crispy bacon bits.
Finish with cheese or cream: A handful of shredded cheddar or a swirl of cream stirred in right before serving makes each bowl richer.
Serve it as a starter: Ladle small cups before something bigger like my Slow Cooker Mississippi Pot Roast.
Spoon it over a baked potato: Ladle the thick soup over a split baked potato for a filling lunch.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Homemade Vegetable Soup?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when you reheat it. Reheat gently on the stove over medium-low heat, stirring now and then, or microwave in 1 minute bursts.

Can I freeze Creamy Homemade Vegetable Soup?

Yes, and it freezes really well. Because there are no noodles, potatoes, or dairy in it, the texture holds up. Cool the soup completely, then freeze in portions for up to 3 months. Leave an inch of space at the top of the container so it can expand. Thaw overnight in the fridge and reheat on the stove. If it looks slightly separated, a quick whisk or another buzz with the hand blender brings it right back.

Can I make it ahead?

Yes. This is a good one to make on a Sunday for the week. You can also do the prep ahead and keep the chopped vegetables in the fridge for a day or two before cooking.

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Tips & Tricks

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.
Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.
Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.
Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.
Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.
Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Do I need to sauté the vegetables first?
No. This recipe is written as a dump and simmer soup. Everything goes into the pot raw. Sautéing the onion in a little butter first would build a bit more flavor, but the bouillon powder and the long simmer cover it.
What if I do not have a hand blender?
Use a regular blender, but work in batches and never fill it more than halfway. Hot soup expands fast. Remove the center cap from the lid, cover it with a folded towel, and start on low.
Can I use frozen broccoli and cauliflower?
Yes. Use the same volume and add them straight from frozen. They may soften a little faster, so start checking at 30 minutes.
Why is my vegetable soup not creamy?
Almost always because the vegetables were not soft enough before blending. Undercooked cauliflower and broccoli stems blend grainy. Simmer another 10 minutes and blend again.
Is creamy homemade vegetable soup healthy?
Yes, it is mostly vegetables and stock, with no cream, butter, or flour. The sodium is the thing to watch since it uses both stock and bouillon. Use low sodium stock and hold back on the added salt if that matters to you.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker, cook on low for 6 to 7 hours or high for 3 to 4, then blend right in the pot with a hand blender.
What other vegetables can I add?
Zucchini, leeks, parsnips, and green beans all work. Stay away from starchy or strongly colored vegetables like beets unless you want to change the color completely.
How many does this soup serve?
Eight generous servings. It is a big pot, which is exactly why it is worth making when you want leftovers.

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Homemade Vegetable Soup

Homemade Vegetable Soup is a thick and creamy blended soup made with broccoli, cauliflower, carrots, celery, and corn in a flavorful seasoned broth.

Course Soup

Cuisine American, Irish

Keyword Comfort Food, Creamy, Family Meals, Homemade, Meal Prep

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 133kcal

Equipment

Ingredients

1 medium onion diced
5 carrots peeled and sliced
4 celery stalks sliced
6 cups broccoli florets about 2 crowns
6 cups cauliflower florets about 1 large head
1 can sweet corn drained
8 cups chicken stock I make mine using Knorr bouillon powder
1 tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons garlic powder

Optional Topping

1 tbsp cream
1 tbsp fresh parsley

Instructions

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot or Dutch oven.
Pour over the chicken stock.
Add the chicken bouillon powder, salt, pepper, thyme, oregano, and garlic powder.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 35-45 minutes until the vegetables are very soft and tender.
Use a hand blender to carefully blend the soup until smooth and creamy.
Taste and adjust the seasoning if needed before serving.

Notes

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.

Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.

Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.

Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.

Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.

Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

Nutrition

The post Creamy Homemade Vegetable Soup appeared first on Tessie's Table.

Creamy Chicken Noodle Soup

Therese Buchanan — Thu, 11 Dec 2025 18:44:27 +0000

This Creamy Chicken Noodle Soup is warm, filling, and surprisingly high in protein thanks to blended cottage cheese instead of heavy cream. Each bowl delivers over 30 grams of protein, making it a great option when you want something hearty but still on the healthier side.

Photo Credit: Tessie’s Table

This is a great soup for busy nights or simple weekend meals when you want something that feels good to eat but doesn’t take all day. It reheats well, which makes it handy for lunch prep at the start of the week. If you’re planning a healthier January, this pairs nicely with my Chipotle Chicken Burrito Bowls, which are also full of protein and perfect for meal prep. It also tastes great with a slice of my Rustic Bread or Irish Brown Bread to round out the meal.

Why you’ll love this Creamy Chicken Noodle Soup

Make-ahead dessert: Easy and wholesome:
Everything cooks in one pot, and the cottage cheese blends in so smoothly that you’d never guess it’s adding extra protein. It makes the soup feel rich without making it heavy.
Naturally high protein:
The chicken plus blended cottage cheese gives each serving a solid boost. It’s a great option if you’re trying to stay fuller longer or keep lunches satisfying during the week.
Versatile for year-round:
You can swap noodles, change up the herbs, or use rotisserie chicken. It works just as well for cold nights in the fall as it does for easy January meal planning.

Easy High Protein Chicken Soup for Cold Days

On chilly Atlanta days, I love having a pot of soup simmering away, especially ones like this high-protein Creamy Chicken Noodle Soup or my Ham and Corn Chowder. It hits that comfort zone without feeling too heavy, and I love that it fits into weeks when I’m trying to eat a little healthier. It’s also a nice break from my usual go-to soups like Sausage Tortellini Soup, and the high protein boost makes a big difference when I’m busy during the day.

Ingredients Needed for Creamy Chicken Noodle Soup

Butter: Adds flavor and helps soften the vegetables right at the start.
Olive oil: Keeps the butter from browning too quickly and gives a good base for sautéing.
Onion: Builds sweetness as it softens and gives the broth more depth.
Carrots: Add color and balance with a light natural sweetness.
Celery: Brings freshness and rounds out the classic chicken noodle flavor.
Garlic: Adds warmth and boosts the overall flavor of the broth.
Chicken broth: Keeps the soup light but flavorful. A good broth makes a noticeable difference.
Shredded chicken: Rotisserie chicken works great and keeps prep easy.
Egg noodles: Cook quickly and hold the creamy broth nicely.
Salt and pepper: Simple seasoning that ties everything together.
Thyme: Adds a subtle earthy flavor that works especially well in creamy soups.
Parsley: Brightens the broth and gives the soup a fresh finish.
Milk or half and half: Helps blend the cottage cheese smoothly into the broth.
Cottage cheese: Blends into a silky texture and adds a big protein boost without changing the flavor. You can always use heavy cream or half and half instead.

How to make Creamy Chicken Noodle Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter with the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 7 minutes until softened.

Stir in the garlic and cook for 1 minute.

Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley, and bring the soup to a gentle simmer.

Add the egg noodles and cook for 8 to 10 minutes until tender.

Blend the cottage cheese with the milk until smooth.

Stir in the milk and blended cottage cheese.

Let the soup warm through for 2 to 3 minutes.Taste and adjust seasoning.

Variations

Extra high protein soup: Add more blended cottage cheese or stir in a spoonful of Greek yogurt at the end. It boosts the protein count and makes the broth even creamier without adding heaviness.
Veggie loaded chicken noodle: Add peas, corn, spinach, or zucchini during the last few minutes of cooking. It gives the soup more texture and makes it feel extra wholesome.
Herb chicken noodle: Stir in fresh parsley or thyme before serving. Fresh herbs lift the flavor without changing the simple base of the soup.
Lemon chicken noodle: Add a splash of fresh lemon juice at the very end. It brightens the broth and works especially well on days when you want something lighter.
Spicy chicken noodle: Add crushed red pepper or a bit of hot sauce. A little heat works nicely with the creamy broth and gives the soup more personality.

Serving Suggestions

Serve with Irish Brown Bread: The hearty texture is perfect with creamy soups. If you prefer a softer loaf, my Rustic Bread is a great match too.
Add fresh herbs on top: Green onions or parsley give a bit of color and freshness right before serving.
Pair with a high protein main: If you’re planning a bigger meal, my Garlic Butter Steak Bites or Lemon Garlic Chicken are great options that keep the protein high.
Simple salad on the side: A crunchy green salad balances the warm, creamy soup nicely. I love my Grilled Peach Salad.
Use it for meal prep: Portion it into containers for quick lunches. It reheats well and keeps you full longer.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Chicken Noodle Soup?

Store leftovers in the fridge for up to three days. The noodles may soften over time, so you can store them separately if you want them firmer when reheating.

Can I freeze Creamy Chicken Noodle Soup?

Yes, but freeze it without the noodles since they get too soft. Add fresh noodles when reheating and the soup comes back perfectly.

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Tips & Tricks

Blend the cottage cheese well: A quick blend with the milk makes it smooth and creamy so it melts right into the soup without any texture issues.
Taste as you go: Seasonings change as the soup simmers, so give it a taste before adjusting anything at the end.
Use rotisserie chicken: It saves time and has great flavor. Shred it into small pieces so every spoonful has some chicken.
Let the noodles cook in the broth: They absorb the flavor nicely, but watch the timing so they don’t get too soft.
Add dairy at the end: This keeps the soup from separating and helps the broth stay silky.

More Easy Comforting Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I swap the cottage cheese for something else?
Yes. Heavy cream or half and half work, but you’ll lose the protein boost that makes this soup stand out.
Can I use chicken thighs instead of shredded chicken?
Absolutely. Thighs stay tender and juicy in soup. Shred them and add them the same way.
Can I use another type of noodle?
Yes. Any quick cooking pasta works. Just adjust the cook time so it doesn’t get mushy.
Can I make this ahead?
Yes. Make the soup without the noodles, store the broth in the fridge, and add fresh noodles when reheating.
How do I stop the noodles from getting too soft?
Cook them right before serving or store them separately. They hold their texture much better this way.
My soup is too thin. How do I fix it?
Let it simmer uncovered to reduce slightly or add a bit more blended cottage cheese.
My soup is too thick. What should I do?
Add more broth or a splash of milk until you reach the texture you like.
What veggies can I add?
Peas, spinach, corn, and diced zucchini all work well. Add them near the end so they stay bright.
How can I boost the protein even more?
Add extra chicken, more cottage cheese, or serve the soup with a high protein side like Tuscan Salmon.

Creamy Chicken Noodle Soup

Creamy chicken noodle soup with tender chicken, veggies, and soft noodles. Simple, hearty, and great for weeknights.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-Minutes Or Less, Comfort Food, Family Meals, Healthy, Weeknight Dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 448kcal

Equipment

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion diced
3 carrots peeled and sliced
3 celery stalks sliced
3 garlic cloves minced
8 cups chicken broth
2 cups cooked shredded chicken
3 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup milk or half and half
1 cup cottage cheese (blended till smooth) You can use heavy cream if you'd prefer

Instructions

Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes or until the vegetables soften.
Stir in the garlic and cook for 1 minute.
Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley.
Bring the soup to a gentle simmer.
Add the egg noodles and cook for 8 to 10 minutes or until they are tender.
Blend the cottage cheese until completely smooth if using it.
Stir in the milk and the blended cottage cheese (or heavy cream) and let the soup warm through for 2 to 3 minutes.
Taste and adjust seasoning as needed.

Nutrition

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Pumpkin Recipes That Aren’t Dessert

Therese Buchanan — Sat, 04 Oct 2025 22:50:49 +0000

If you’re searching for Pumpkin Recipes That Aren’t Dessert, you’re in the right place. This collection has everything from hearty chili and warming soups to savory bites and pantry staples. These easy pumpkin recipes are perfect for fall dinners, game day snacks, or anytime you want to use pumpkin in a creative, savory way.

Looking for more seasonal ideas? Be sure to check out my Sweet Pumpkin Recipes to Try This Fall. It’s packed with pies, rolls, and no-bake treats that balance perfectly with these savory dishes.

Looking for more festive fall ideas? Be sure to check out my 10 Easy Halloween Treats to Make This October . It’s packed with fun no-bake snacks, cute Halloween desserts, and party food everyone will love.

Pumpkin Chili

Phot credit: Tessie’s Table.

This hearty chili combines ground beef, smoky bacon, pumpkin purée, and vegetables for a rich and flavorful fall dinner. The pumpkin adds a subtle sweetness that balances the spice beautifully.

→ Warm up your next dinner with this Easy Pumpkin Chili Recipe

Mini Pumpkin Cheese Balls

Photo Credit: Tessie’s Table.

These mini cheese balls are shaped like tiny pumpkins and coated in crushed cheese crackers for extra crunch. Finished with pretzel stems and parsley “leaves,” they make the cutest fall appetizer for parties or holiday gatherings.

→ Make these Mini Pumpkin Cheese Balls for your next fall get-together

Pumpkin Coconut Soup

Photo Credit: Tessie’s Table.

Smooth, creamy, and full of flavor, this Pumpkin Coconut Soup blends pumpkin purée with coconut milk and spices for a cozy bowl that’s perfect for lunch or a light dinner. Serve it with crusty bread for dipping.

→ Try this easy and flavorful Pumpkin Coconut Soup

Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table

This slow cooker version of pumpkin soup is as simple as it gets. Just toss in the ingredients, set it, and let your kitchen fill with fall aromas. It’s creamy, satisfying, and perfect for meal prep.

→ Make dinner simple with this Slow Cooker Pumpkin Soup

PPumpkin Butter

Photo credit: Tessie’s Table.

This smooth pumpkin butter is spiced with cinnamon, nutmeg, and cloves, making it a delicious spread for toast, pancakes, or biscuits. It also makes a great homemade fall gift in small jars.

→ Whip up a batch of Pumpkin Butter to enjoy all season

Pumpkin Granola

Photo Credit: Food Exit Recipes.

Crunchy oats, pumpkin purée, maple syrup, and warm spices come together in this fall-inspired granola. It’s perfect for breakfast with yogurt, sprinkled over smoothies, or enjoyed by the handful as a snack.

→ Bake a batch of Pumpkin Granola for the perfect fall breakfast

Pumpkin Ricotta Pasta Bake

Photo Credit: Lemon And Zest.

This rich and creamy Pumpkin Ricotta Pasta Bake is a comforting fall dish made with pumpkin, ricotta, spinach, and oregano. It’s quick to prepare, can be made ahead, and makes a wonderful family dinner on chilly nights.

→ Try this creamy Pumpkin Ricotta Pasta Bake

Pumpkin Cauliflower Gratin

Photo Credit: Well And Full.

This Pumpkin Cauliflower Gratin is the perfect addition to your fall table. The blend of pumpkin and cauliflower baked under a cheesy topping makes it hearty enough for a main course or a beautiful holiday side.

→ Add this Pumpkin Cauliflower Gratin to your holiday menu

Pumpkin Tomato Soup

Photo Credit: Salad Soup And Sweets.

This creamy Pumpkin Tomato Soup combines pumpkin purée and tomatoes into a velvety bowl of comfort. It’s the perfect blend of tangy and savory flavors for cool autumn days.

→ Enjoy a warm bowl of Pumpkin Tomato Soup

How to Cook Pumpkin

Photo Credit: The Forked Spoon

Learn How to Cook Pumpkin with this easy step-by-step guide. From choosing the right pumpkin to roasting and puréeing it, this guide walks you through every step so you can make your own fresh pumpkin for baking, soups, and more.

→ Learn How to Cook Pumpkin like a pro

Looking for something sweet after all that savory?
Check out my Sweet Pumpkin Recipes to Try This Fall. It’s filled with desserts like pumpkin pie, cheesecake bars, and cinnamon rolls that make the perfect finish to your fall meals.

→ Explore my favorite sweet pumpkin recipes here

The post Pumpkin Recipes That Aren’t Dessert appeared first on Tessie's Table.

Slow Cooker Pumpkin Soup

Therese Buchanan — Fri, 26 Sep 2025 18:59:46 +0000

This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made with canned pumpkin, Parmesan cheese, a splash of cream, and crispy bacon on top, it’s a set-it-and-forget-it recipe that makes dinner easy. Let the slow cooker do the work while you enjoy the smells filling the kitchen. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

This is one of those recipes you can throw in the slow cooker earlier in the day and come back to something warm and ready to go. It’s perfect for chilly evenings, casual dinners, or even meal prep for the week. I love serving it with Rustic Bread or Homemade Irish Brown Bread, and if you’re building a fall-themed menu, try adding Mini Pumpkin Cheese Balls or a side of Pumpkin Butter to snack on while it simmers.

Why you’ll love this Slow Cooker Pumpkin Soup

Effortless prep:
It takes just a few minutes to chop and stir everything together. Then you let the slow cooker handle the rest.
Creamy and comforting flavor:
Pumpkin purée and Parmesan melt into a silky soup with warm spices, a touch of cream, and just the right amount of saltiness from the bacon.
Perfect for busy days:
Whether you’re making it ahead for the week or want something warm after a long day, it’s ready when you are.

Easy Crockpot Pumpkin Soup with Bacon

I started making this slow cooker pumpkin soup a few years ago as an easy weeknight dinner when the weather started to turn cooler. With our busy fall schedule in Atlanta, I love recipes that don’t require much hands-on time but still feel hearty and homemade. The bacon on top makes it a bit more indulgent, and the Parmesan adds so much depth. It’s definitely one of those soups that tastes even better the next day.

Ingredients Needed for Slow Cooker Pumpkin Soup

Pumpkin purée: Canned pumpkin keeps this recipe simple and gives the soup its base and color.
Onion and garlic: Adds depth and builds flavor as it slowly cooks.
Chicken broth: Thins out the pumpkin and adds a savory layer.
Heavy cream: Adds richness and smooth texture.
Parmesan cheese: Melts into the soup for salty, nutty flavor that pairs so well with pumpkin.
Thyme and smoked paprika: These herbs and spices add warmth and a slightly earthy, smoky taste.
Salt and pepper: Just enough to balance the sweetness of the pumpkin and the saltiness of the cheese and bacon.
Bacon: Cooked separately until crispy and sprinkled on top just before serving.

How to make Slow Cooker Pumpkin Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.

Cover and cook on low for 6 hours or on high for 3 hours. When done, blend the soup until smooth.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes and crumble once cooled.

Top with a drizzle of cream and crispy bacon crumbles.

Variations

Make it vegetarian: Skip the bacon and swap chicken broth for vegetable broth. Add an extra pinch of smoked paprika for depth.
Add spice: Stir in a little cayenne or chili flakes if you like heat.
Use a different cheese: Try pecorino, white cheddar, or even goat cheese for a fun twist.
Top with roasted pumpkin seeds: For a crunchy, nutty topping instead of bacon.
Add more veggies: Stir in a handful of spinach or kale at the end, or toss in some carrots when cooking for added nutrition.

Serving Suggestions

Pair with bread: Serve with Rustic Bread or Homemade Irish Brown Bread to soak up every last bit.
Serve as a starter: Start your fall dinner with this soup, followed by something like Slow Cooker Beef Stew or Pumpkin Chili.
Add a savory Appetizer: A plate of Mini Pumpkin Cheese Balls makes it a festive fall combo.
Round out a fall meal: Follow the soup with Pumpkin Pie Cheesecake Cups or Pumpkin Roll for dessert.
Top it off: Finish with a swirl of cream, extra Parmesan, or a pinch of paprika for a pretty garnish.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Pumpkin Soup?

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Can I freeze Slow Cooker Pumpkin Soup?

Yes, it freezes really well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

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Tips & Tricks

Blend carefully: Use an immersion blender for ease, or a standard blender in batches. Let the soup cool slightly first if you’re using a regular blender.
Cook bacon separately: Don’t try to slow cook the bacon in the soup. It’s best cooked until crispy and added right before serving.
Don’t skip the Parmesan: It adds tons of flavor and makes the soup feel more complete. Grate it fresh if you can.
Adjust cream to taste: You can add more or less depending on how rich you want it. Add a splash just before serving for extra creaminess.
Double the batch: If your slow cooker is big enough, make a double batch and freeze half for later.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, but it takes more time. Roast and purée your pumpkin until smooth, then measure it out to use in place of the canned version.
Can I make this ahead?
Definitely. It reheats beautifully and actually tastes even better the next day.
Can I make this without cream?
You can! It’ll still be creamy from the pumpkin and Parmesan. You could also use a non-dairy alternative like coconut cream or oat milk.
What should I serve with it?
Bread, salad, or a savory side like Mini Pumpkin Cheese Balls work great. Try it alongside Pumpkin Coconut Curry Soup for a pumpkin soup sampler.
Can I freeze it with the cream in it?
Yes, the small amount of cream holds up well when frozen. Just stir well when reheating.
What’s the best way to reheat it?
Warm it gently on the stovetop, stirring occasionally. You can also microwave it in short bursts, stirring in between.
Can I leave out the bacon?
Absolutely. It’s delicious without it, or you can use crispy chickpeas or pumpkin seeds instead.
Is it spicy?
No, it’s mild as written. Feel free to add a little heat with smoked paprika or chili flakes if you want.
Can I add protein to it?
Yes. Shredded chicken, sausage, or even white beans would work well stirred in after blending.

Slow Cooker Pumpkin Soup

A rich and creamy slow cooker pumpkin soup made with Parmesan cheese and crispy bacon. A set-and-forget fall recipe the whole family will enjoy.

Course Lunch, Main Course, Soup

Cuisine American

Keyword Comfort Food, Fall, Family Meals, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 250kcal

Equipment

Ingredients

2 15 oz cans pumpkin purée
1 yellow onion chopped
3 garlic cloves minced
4 cups chicken broth
½ cup heavy cream plus more for garnish
1 cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
6 slices bacon cooked until crispy and crumbled

Instructions

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours.
When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
Taste and adjust seasoning if needed.
Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.

Nutrition

The post Slow Cooker Pumpkin Soup appeared first on Tessie's Table.

Pumpkin Coconut Curry Soup

Therese Buchanan — Tue, 23 Sep 2025 01:37:56 +0000

This Pumpkin Coconut Curry Soup has cozy Thai-inspired flavors with a creamy base of coconut milk, a little heat from red curry paste, and a pop of lime at the end. It’s creamy, just a little spicy, and perfect for a quick fall dinner. I love how easy it is to make with pantry staples, and it always smells amazing while it’s bubbling away on the stove.

Photo Credit: Tessie’s Table.

This soup is perfect for a chilly evening or a quick meatless meal. It works great as a weeknight dinner with some Rustic Bread or Homemade Irish Brown Bread on the side. You can keep it smooth or leave it a little chunky for extra texture. I also love pairing it with my Mini Pumpkin Cheese Balls as a starter for a fall get-together.

Why you’ll love this Pumpkin Coconut Curry Soup

Quick and easy:
It’s all made in one pot and ready in 30 minutes. You don’t even need to peel or roast anything.
Rich and creamy:
The pumpkin and coconut milk create a silky, comforting texture that feels very indulgent without being heavy.
Packed with flavor:
Between the curry paste, garlic, ginger, and lime, this soup has layers of warm, bright, slightly spicy flavor that make it way more exciting than your average fall soup.

Easy Pumpkin Curry Soup with Coconut Milk

I first made this on a whim when I had leftover pumpkin purée and a can of coconut milk in the pantry. I’m always looking for ways to use canned pumpkin beyond baking, and I love all the Thai flavors this soup has. This turned out so good that it quickly became part of our fall dinner rotation alongside my Slow Cooker Pumpkin Soup on hectic days. It’s especially handy when I want something warming but don’t want to spend all evening cooking.

Ingredients Needed for Pumpkin Coconut Curry Soup

Olive oil: Used to sauté the aromatics and carry the flavor.
Onion, garlic, and ginger: The flavor base of the soup. These add depth, warmth, and just the right kick.
Red curry paste: Adds bold, spicy flavor and a little color. Use more or less depending on your heat preference.
Curry powder: Adds warmth and complexity.
Pumpkin purée: Canned pumpkin works perfectly here and gives the soup its body and beautiful orange color.
Coconut milk: Full-fat coconut milk makes the soup creamy without needing dairy.
Broth: Vegetable broth keeps it vegetarian, or you can use chicken broth for added richness.
Soy sauce: Adds salt and umami. You could use fish sauce instead if you want deeper savory flavor.
Salt and pepper: Season to taste.
Lime juice: Brightens everything up at the end.
Optional garnishes: Chopped cilantro, a drizzle of cream or coconut milk, or chili oil for a little heat.

How to make Pumpkin Coconut Curry Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Heat olive oil in a large pot, add onion and cook until softened, about 3-5 minutes.

Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.

Add pumpkin purée, coconut milk, and broth. Stir to combine.

Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.

Stir in lime juice just before serving and garnish with fresh cream, cilantro, and chili oil if desired.

Variations

Make it spicier: Add more red curry paste or a pinch of red pepper flakes for extra heat.
Add protein: Stir in shredded rotisserie chicken, shrimp, or cubed tofu for a heartier version. Even dumplings work in this soup!
Make it creamier: Add a splash of heavy cream or a spoonful of peanut butter for extra richness.
Use different broth: Chicken broth adds more flavor, or go with veggie broth to keep it vegetarian.
Top with crunchy chickpeas: They add texture and a little protein, and they’re so easy to make or buy pre-made here.

Serving Suggestions

Pair with bread: This soup is perfect with Rustic Bread or Homemade Irish Brown Bread to dip and scoop.
Serve with cheese balls: Start with a batch of Mini Pumpkin Cheese Balls for a full-on pumpkin dinner night.
Add to a fall dinner menu: Serve this with a side salad and finish with Pumpkin Pie or Pumpkin Pie Cheesecake Cups for dessert.
Turn it into a meal prep lunch: Portion it into jars or containers with cooked rice or noodles at the bottom.
Add toppings for texture: A swirl of coconut milk, a sprinkle of chili oil, or even some crispy onions on top gives it a little extra flair when serving.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Coconut Curry Soup?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally.

Can I freeze Pumpkin Coconut Curry Soup?

Yes! This soup freezes beautifully. Let it cool, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

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Tips & Tricks

Use full-fat coconut milk: It gives the soup a creamy, velvety texture that feels satisfying without any dairy.
Don’t skip the lime juice: It adds a fresh pop of brightness at the end that balances all the spices.
Sauté the spices: Cooking the curry paste and curry powder with the garlic and onion wakes up the flavor and makes the soup taste deeper and more developed.
Blend it or leave it chunky: I like to blend half and leave the other half chunky if I want a bit more texture.
Adjust seasoning to taste: Depending on your broth and soy sauce, you may want a little more salt or a splash of lime at the end.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
You can, but it’ll take more prep. Roast and purée your pumpkin until smooth before using in the soup.
Can I make this ahead of time?
Definitely, the flavors actually deepen after a day in the fridge, making it even better the next day.
How can I make it thicker?
Let it simmer uncovered for a little longer to reduce, or add less broth. You can also stir in a spoonful of nut butter to thicken.
What should I serve with it?
Bread, rice, noodles, or a light salad all go great. It’s also delicious on its own.
Can I use light coconut milk?
You can, but the soup won’t be as rich. It’ll still be good though!
Can I freeze this soup?
Yes, it freezes really well. Just make sure to leave room in the container for expansion.
How spicy is it?
It’s mildly spicy as written. Add more curry paste or chili flakes if you like heat.
Can I use curry powder only?
You can, but it won’t have the same depth. Red Curry paste adds more complexity and spice.

Pumpkin Coconut Curry Soup

Creamy pumpkin coconut curry soup made with canned pumpkin, coconut milk, and warm spices for an easy, flavorful meal.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-minute meal, Comfort Food, Fall, Family Friendly, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 358kcal

Equipment

Wooden spoon
Measuring Cups and Spoons
Knife
Cutting board
Blender or immersion blender (optional, for extra smooth texture)

Ingredients

1 tablespoon olive oil
1 onion diced
6 garlic cloves minced
2 teaspoon fresh ginger grated
4 tablespoons red curry paste
2 tablespoon curry powder
2 can 15 oz pumpkin purée
2 can 14 oz coconut milk (full fat for creamier soup)
2 cups vegetable broth or chicken broth
2 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime

Optional Garnish

Fresh cilantro chopped
Cream
Chili oil

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.
Add pumpkin purée, coconut milk, and broth. Stir to combine.
Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
Blend with an immersion blender if you want a super smooth texture, or leave it chunky for more body.
Stir in lime juice just before serving.
Garnish with fresh cream, cilantro and chili oil if desired.

Nutrition

The post Pumpkin Coconut Curry Soup appeared first on Tessie's Table.

Pumpkin Chili Recipe

Therese Buchanan — Wed, 27 Aug 2025 21:00:00 +0000

Pumpkin chili recipe is hearty, smoky, and loaded with flavor. Between the ground beef, crispy bacon, and all the fall veggies, this pot doesn’t last long in my house. The pumpkin purée makes it thick and rich, while the chili spices keep every bite bold and satisfying. It’s easy enough for a weeknight and tasty enough to show off at game day parties.

Photo Credit : Tessie’s Table.

This Pumpkin Chili recipe is a true one-pot meal, meaning less mess and more flavor, and it’s easy to swap ingredients depending on what’s in your kitchen. The pumpkin adds more than just color to chili. It makes the base thick and hearty, while sneaking in extra nutrients like vitamin A and fiber. Root vegetables like carrots, parsnips, and sweet potatoes bring natural sweetness that balances the smoky bacon and bold chili spices. If you are looking for a healthy and hearty meal, I’ve got you!

Why you’ll love this Pumpkin Chili Recipe

Extra flavor from bacon and spices:
Crispy bacon and smoky paprika give this pumpkin chili a bold kick you don’t get in regular beef chili.
Loaded with veggies:
Carrots, parsnips, turnips, and sweet potatoes make it hearty, colorful, and packed with nutrients.
One-pot and freezer-friendly:
Everything cooks in a single pot, and the leftovers freeze beautifully for quick dinners later.

Why I Love Making Pumpkin Chili for Dinner

This recipe started out as a way to use up leftover root veggies, but now it’s one of my favorite dinners to make when I want something filling but easy. I usually have a can of pumpkin in the pantry and ground beef in the freezer, so it comes together without much planning. And for me, the crispy bacon on top is a must every single time.

Ingredients Needed for This Pumpkin Chili Recipe

Olive oil – Helps cook the bacon and veggies without sticking.
Bacon – Adds a smoky flavor that makes this chili stand out. I like to keep it crispy and add it on top right before serving.
Onion and garlic – The base of almost every great chili. They build flavor right from the start.
Ground beef – Hearty and protein-packed. You can swap for turkey or chicken if you like.
Pumpkin purée – Thickens the chili and gives it a rich, velvety texture. It also adds nutrients without changing the flavor too much.
Fire-roasted tomatoes – Bring a little smoky, tangy kick that balances the sweetness of the root veggies.
Kidney beans and ranch style beans – Make the chili extra hearty and add great texture.
Parsnips, carrots, turnips, and sweet potatoes – A mix of root veggies that bring sweetness, spice, and a little bite. Feel free to swap them around depending on what you have.
Fresh thyme and chili spices – The mix of thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika gives the chili depth and a little heat.
Beef broth – Ties it all together and lets the flavors simmer into something rich and delicious.

How to make This Pumpkin Chili Recipe

this Pumpkin Chili Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Cook bacon in a large pot until crispy, then set aside.

Cook onion and garlic in the bacon grease.

Add ground beef, season, and cook until browned.

Stir in pumpkin, tomatoes, beans, veggies, spices.

Add the broth and bring to a boil.

Reduce to a simmer and cook for 30-40 minutes.

Variations

Turkey Pumpkin Chili: Swap the ground beef for ground turkey. It lightens things up while still keeping the chili hearty and flavorful.
Spicy Pumpkin Chili: Add diced jalapeños or a few chipotle peppers in adobo sauce to the pot. This gives the chili a smoky heat that pairs perfectly with the pumpkin and sweet root veggies.
Vegetarian Pumpkin Chili: Leave out the beef and bacon and add an extra can of beans, such as black beans or pinto beans. Using vegetable broth instead of beef broth makes it completely meat-free but still filling.
Pumpkin Chicken Chili: Use ground chicken or even shredded rotisserie chicken. The pumpkin broth gives it a creamy texture, and the chicken soaks up all the spices beautifully.
Chunky Pumpkin Chili with Stew Meat: Instead of ground beef, use cubed beef stew meat. Let it simmer low and slow until the meat is tender. It makes the chili extra hearty and gives it more of a stew-like feel.

Serving Suggestions

Classic toppings: A dollop of sour cream, shredded cheddar, and fresh green onions are always a win. The creaminess balances the smoky chili spices and makes each bite pop.
Guacamole on top: Instead of plain avocado, add a spoonful of my homemade guacamole as a topping. It’s creamy, zesty, and takes this chili to the next level.
Cornbread on the side: Pumpkin chili pairs perfectly with cornbread. The sweet, crumbly texture is ideal for soaking up the chili broth, and my cornbread recipe is the perfect match.
Over baked potatoes: Spoon the chili over a fluffy baked potato for a filling twist. My baked potato recipe gives you all the tips for crispy skin and a soft center.
Chili bar style: Set out bowls of toppings like shredded cheese, sour cream, jalapeños, tortilla chips, and guacamole so everyone can build their own. It’s a fun way to serve chili for game day or family dinners.

Photo Credit : Tessie’s Table.

Storage and Freezing

How should I store this Pumpkin Chili Recipe?

Let the chili cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. It actually gets better the next day as the flavors soak in.

Can I freeze this Pumpkin Chili Recipe?

Yes! Once cooled, portion the chili into freezer-safe containers or Souper Cubes. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until hot.

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Tips & Tricks

Use a big pot: This makes a hearty batch, so grab your biggest pot to avoid spills while stirring.
Chop evenly: Cut the veggies into similar-sized pieces so they cook at the same rate and keep a good texture.
Don’t skip the pumpkin: It thickens the broth, adds nutrients, and makes the chili feel extra rich without changing the flavor.
Keep the bacon crisp: Cook it first, then add it just before serving so it stays crunchy and doesn’t get soggy in the pot.
Make it stretch: Serve over baked potatoes or black beans and rice to turn one pot of chili into two nights of dinner.

More Fall Favorites

Photo Credit : Tessie’s Table.

FAQ

Can I make this ahead of time?
Yes! It tastes even better the next day. Store it in the fridge and reheat on the stove or in the microwave.
Can I use ground turkey or chicken instead of beef?
You can! It’ll still be flavorful, especially with the bacon and spices.
Do I have to use all the vegetables listed?
Nope. Use what you have. Turnips can be swapped for potatoes, and parsnips can be replaced with extra carrots or sweet potatoes.
Will the chili taste like pumpkin?
Not at all. The pumpkin just thickens the broth and adds a rich texture.
How spicy is it?
It’s mild with a little warmth. Add jalapeños or cayenne if you want more heat.
Can I freeze leftovers?
Yes! Let it cool completely, then freeze in portions. It reheats really well.
Can I leave out the bacon?
Sure, but it adds a smoky flavor and crunch that takes the chili up a notch.
What should I serve with this?
Cornbread, baked potatoes, tortilla chips, or a big spoonful of guacamole on top are all great options.
Can I cook this in a slow cooker?
Yes — just brown the meat and onions first, then transfer everything to the slow cooker and let it go.
How long does it take to cook?
About 45–50 minutes total, depending on how big you chop your vegetables.

Pumpkin Chili

Hearty pumpkin chili with beef, root vegetables, and smoky bacon. A cozy, flavor-packed one-pot meal perfect for game day or weeknights.

Course Lunch, Main Course

Cuisine American, Tex Mex

Keyword Comfort Food, Fall, Family Meals, One Pot

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 476kcal

Equipment

Ingredients

1 tablespoon olive oil
6 pieces thick-cut bacon cut into bite-sized pieces
1 small onion diced
2 cloves garlic roughly chopped
2 pounds ground beef
1 can 15 oz pumpkin purée
1 can 14.5 oz fire-roasted tomatoes
1 can 15.5 oz dark red kidney beans, drained and rinsed
1 can 15 oz ranch style beans
1 cup parsnips peeled and chopped
1 cup carrots peeled and chopped
1 cup turnips peeled and chopped
1 cup sweet potatoes peeled and chopped
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
4 cups beef broth

Optional Toppings:

Sour cream shredded cheddar, green onions, tortilla chips, avocado, sliced jalapeños, cilantro

Instructions

Heat olive oil in a large pot over medium heat. Add bacon pieces and cook until crispy. Remove and set aside for topping.
Cook onion in the bacon grease until softened, about 5 minutes. Add garlic and cook 1 minute.
Add ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned.
Add pumpkin purée, tomatoes, beans, parsnips, carrots, turnips, sweet potatoes, thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Pour in beef broth and stir to combine.
Bring to a boil over medium-high heat, stirring occasionally, and cook for 10 minutes. Reduce heat to low, cover, and simmer 30–40 minutes, or until vegetables are tender.
Taste and adjust seasonings as needed. Serve hot, topped with bacon and any of your favorite garnishes.

Nutrition

The post Pumpkin Chili Recipe appeared first on Tessie's Table.

Ham and Corn Chowder

Therese Buchanan — Mon, 14 Oct 2024 12:00:00 +0000

This Ham and Corn Chowder is everything you need for a quick, cozy meal. It’s got tender potatoes, sweet corn, and savory ham, all in a creamy broth that’s sure to hit the spot. Whether you’re using up leftover ham or just want something hearty, this chowder comes together fast and tastes like you spent way more time on it than you did!

Photo Credit: Tessie’s Table.

This chowder is perfect for busy nights when you need dinner on the table without a fuss. It’s super flexible too—use whatever veggies you have on hand, and you can swap out ham for turkey or chicken if that’s what you’ve got. It’s a warm, comforting dish but light enough to enjoy year-round.

Why you’ll love this Ham and Corn Chowder

Easy to throw together:
You don’t need to spend hours in the kitchen. Everything cooks up in about 40 minutes!
Flavorful and filling:
Ham, corn, potatoes, and a little kick from the paprika make this chowder rich and satisfying.
Customizable:
Use up leftover ham or add in other veggies you’ve got. It’s really flexible.

Bacon and Cheese Toppings:

This chowder has quickly become one of our go-to’s because it’s so easy, and everyone loves it. The combo of ham and corn is always a hit, and I like to top mine with crispy bacon bits for that extra crunch. The rest of the family loves it with some shredded cheese on top, and it’s the kind of meal that gets everyone excited when they see it on the table.

Ingredients Needed for Ham and Corn Chowder

Chicken broth: The backbone of the chowder, adding a savory, rich flavor that brings everything together.
Potatoes: These give the chowder a thick, hearty texture and make each spoonful super satisfying.
Canned diced carrots: For a bit of sweetness and color, these carrots add a subtle flavor that pairs perfectly with the rest of the veggies. I used these to save time.
Canned corn: Sweet, tender corn adds a nice contrast to the savory ham and spices, plus a bit of crunch.
Ham: The star of the show! This gives the chowder that salty, savory bite. It’s perfect for using up leftover ham or even store-bought diced ham.
Onion: Adds a bit of sweetness and depth to the broth, making sure every bite is flavorful.
Butter: Helps sauté the onions and gives the chowder a nice richness.
Flour: This helps thicken the soup into a creamy, satisfying chowder.
Garlic powder & smoked paprika: The dynamic duo! Garlic powder brings warmth, while smoked paprika adds a slight smokiness that elevates the whole dish.
Salt and black pepper: Essential for balancing flavors and seasoning the chowder just right.
Milk and heavy cream: These make the soup creamy and luxurious. You can use half-and-half for a lighter texture, but the cream is what makes this chowder extra indulgent.

How to make Ham and Corn Chowder

**For more detailed instructions, please refer to the printable recipe card below.**

Combine your chicken broth, diced potatoes, corn, ham, and seasonings in a large pot. Bring it to a boil, then let it simmer.

In a separate pan, cook your onions in butter until soft, then stir in the flour to make a roux.

Slowly whisk in the milk to make a creamy base, and pour it into the pot with the veggies and ham.

Add the cream and let everything simmer until it thickens up to your liking.

Variations

Swap the ham: Use cooked chicken, turkey, or even sausage instead of ham.
Add more veggies: Throw in some diced bell peppers or celery for more texture and flavor.
Spice it up: Add a pinch of cayenne or red pepper flakes for a little heat.
Make it cheesy: Stir in shredded cheddar cheese for an extra creamy and cheesy chowder.
Use sweet potatoes: Swap regular potatoes for sweet potatoes if you want a slightly sweeter and more nutritious twist.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful soup. Give this recipe for Rustic Bread a go.
With garlic bread: Toasted garlic bread is perfect for soaking up all that creamy goodness while adding a nice garlicky kick.
Serve with a side of roasted vegetables: Roasted veggies like these Brussels sprouts or Sweet Potatoes add a lovely crunch and balance out the richness of the chowder.
With a baked potato: Double up on the comfort factor by serving your chowder with a simple baked potato on the side—load it up with sour cream and chives for extra flavor.
Add a drizzle of hot sauce: For a little heat, drizzle your favorite hot sauce over the top for a spicy twist.
Crackers or croutons: Add some crunch with your favorite crackers or homemade croutons sprinkled over the top.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Ham and Corn Chowder?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Can I freeze Ham and Corn Chowder?

This chowder freezes well! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and reheat.

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Tips & Tricks

Don’t skip the roux: This helps thicken your chowder and makes it extra creamy.
Cut potatoes evenly: Make sure your potato pieces are roughly the same size so they cook evenly.
Simmer, don’t boil: Once everything is in the pot, keep the heat low to avoid curdling the milk or cream.
Add extra seasoning at the end: Taste your chowder before serving and adjust the salt and pepper if needed.
Use a potato masher: If you like a thicker chowder, lightly mash some of the potatoes in the pot to thicken it up.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh corn instead of canned?
Yes! Fresh corn would be delicious in this recipe—just cut the kernels off the cob and add them in when you would normally add the canned corn.
Can I make this chowder ahead of time?
Yes! It reheats really well. Just store it in the fridge and warm it up on the stove when you’re ready to serve.
What’s the best way to thicken my chowder?
You can either mash some of the potatoes or add a little extra flour to your roux if you like a thicker soup.
Can I add cheese directly to the chowder?
Yes! Stir in some shredded cheddar or gouda for a cheesy twist on this classic.
What other veggies can I add?
Diced celery, bell peppers, or even peas would be great additions to this chowder.
Can I use frozen vegetables?
Yep, frozen corn or mixed veggies would work just fine. Just toss them in with the potatoes.
Can I use leftover mashed potatoes instead of diced potatoes?
Sure! If you have leftover mashed potatoes, stir them in at the end to add thickness and extra creaminess.
Can I use fresh carrots instead of canned ones?
Yes, you can definitely use fresh carrots instead of canned ones! Just make sure to dice them into small, even pieces so they cook through evenly. Since fresh carrots are a bit firmer than canned, you’ll want to add them to the pot earlier—right when you add the potatoes—so they have enough time to soften while everything simmers. Fresh carrots will add a nice texture and a slightly more robust flavor to the chowder!
What’s the best way to reheat chowder?
Warm it up on the stove over low heat, stirring occasionally. If it’s too thick, you can add a little extra broth or milk to loosen it up.

Ham and Corn Chowder

Ham and Corn Chowder is the perfect quick and cozy meal, packed with tender potatoes, sweet corn, and savory ham in a creamy broth. Ready in just 40 minutes!

Course Soup

Cuisine American

Keyword Comfort Food, Easy, Hearty Soup, Leftovers, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 373kcal

Equipment

Ingredients

3 cups chicken broth
2 large potatoes peeled and diced
1 cup canned diced carrots
2 cups canned corn
2 cups diced cooked ham
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt adjust to taste
½ teaspoon black pepper
2 tablespoons butter
1 medium onion diced
2 tablespoons all-purpose flour
2 cups milk or half-and-half for a creamier texture
½ cup heavy cream

Optional Toppings

cooked bacon bits, sliced green onions, shredded cheddar cheese.

Instructions

In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk to the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
Taste and adjust seasoning if needed.
You can add additional toppings like crispy bacon bits, sliced green onions, and shredded cheddar cheese.

Nutrition

The post Ham and Corn Chowder appeared first on Tessie's Table.

Kale and White Bean Soup

Therese Buchanan — Fri, 11 Oct 2024 12:00:00 +0000

Looking for a comforting meal that’s both delicious and nourishing? This Kale and White Bean Soup is just the thing. Filled with hearty cannellini beans, fresh kale, and a creamy broth, it’s perfect for a family dinner or a cozy night at home.

Photo Credit: Tessie’s Table.

What’s great about this soup is how versatile it is. You can enjoy it as a light lunch or pair it with some crusty bread for a hearty dinner. It’s also easy to adapt with whatever veggies you have on hand.

Why you’ll love this Kale and White Bean Soup

Simple and Quick:
This soup comes together in just 30 minutes, making it perfect for busy weeknights when you want something homemade without spending hours in the kitchen.
Full of Flavor:
With a mix of fresh vegetables, herbs, and a touch of cream, every spoonful is rich and satisfying. The Parmesan cheese adds that extra something special.
Easily Adaptable:
You can switch up the ingredients based on what you have. Swap the kale for spinach, or add in some sausage for extra protein. It’s a flexible recipe that suits your taste.

Packed with Veggies.

There’s something about this soup that just works for everyone at the table. It’s rich, creamy, and loaded with all the good stuff—kale, beans, and just enough Parmesan to give it that extra depth of flavor. Even my picky eaters love it, and I feel good knowing that it’s packed with veggies. It’s one of those go-to recipes that I know will be a hit when I need something comforting but not overly heavy. Perfect for a cozy dinner or a quick lunch when time’s tight but you still want something homemade.

Ingredients Needed for Kale and White Bean Soup

Olive oil: Adds richness and helps cook the veggies without overpowering the flavors.
Onion: Gives the soup a nice savory base and adds sweetness when softened.
Garlic cloves: Infuses the soup with a deep, fragrant aroma. Don’t skimp here!
Dried thyme and oregano: These herbs add that warm, comforting flavor that makes the soup taste like it’s been simmering all day.
Sliced carrots: A hint of sweetness and color that balances the flavors and adds texture.
Tomato paste: Adds a slight tang and depth of flavor, thickening the broth just a bit.
Red pepper flakes (optional): Gives the soup a slight kick if you want a bit of heat.
Cannellini beans: Creamy and tender, these beans make the soup more filling and satisfying.
Vegetable broth (or chicken broth): The base of the soup—use whichever you prefer, but veggie broth keeps it vegetarian.
Heavy cream: Gives the soup that luxurious, creamy texture without overpowering the other flavors.
Chopped kale: Adds a fresh, slightly bitter contrast to the richness of the broth and beans.
Grated Parmesan cheese: Gives a salty, savory finish that rounds out the flavors nicely.
Salt and pepper: Essential for bringing all the flavors together—adjust to your taste.

How to make Kale and White Bean Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Heat olive oil in a large pot and cook diced onion until softened, stirring occasionally.

Stir in the garlic, thyme, oregano, and red pepper flakes (if using), cooking until fragrant.

Add tomato paste and stir for about a minute.

Pour in the cannellini beans and vegetable broth. Bring to a simmer.

Stir in the heavy cream, carrots, and chopped kale.Let the soup simmer for another 5 minutes until the kale wilts.

Stir in the grated Parmesan and season with salt and pepper to taste.

Variations

Add Chicken for Protein: Shredded chicken will bulk up the soup and make it heartier. It’s a simple addition that brings more substance to the dish without overpowering the other flavors.
Vegan-Friendly Option: To make this soup vegan, use a non-dairy cream like coconut or cashew cream, and skip the Parmesan. Nutritional yeast can add a cheesy flavor while keeping the dish dairy-free.
Swap the Greens: If kale isn’t your favorite, spinach is a great alternative. It wilts quickly and has a softer texture, perfect for a milder flavor.
Try Different Beans: Switch things up with navy beans, chickpeas, or even lentils. Each will give the soup a different texture and flavor, making it feel new every time.
Spice it Up: For a little extra heat, increase the red pepper flakes or add a splash of hot sauce when serving. It’s a great way to give the soup a spicy kick!

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the creamy broth. Give this recipe for Rustic Bread a go.
Buttery Biscuits: These Cheddar Biscuits are always a hit, you can never go wrong with more cheese right?
Add a Side Salad: Pair this soup with a nice salad to balance out the meal. You could try this Warm Brussels Sprout Salad.
Topped with Bacon Crumbles: For a smoky, savory flavor, sprinkle crispy bacon crumbles on top just before serving.
Garnished with Parmesan: For a simple but flavorful finish, sprinkle some extra grated Parmesan over the soup right before serving.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Kale and White Bean Soup?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, do it gently over medium heat on the stove. You may need to add a bit of broth or water to loosen the soup if it thickens.

Can I freeze Kale and White Bean Soup?

This soup freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove. Keep in mind that the texture of the cream and kale might change slightly after freezing.

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Tips & Tricks

Use Fresh Parmesan: For the best flavor, always use freshly grated Parmesan. Pre-grated options often lack the strong, nutty flavor that fresh Parmesan provides.
Remove the Kale Stems: Make sure to remove the tough stems from the kale. The leaves will wilt down and become tender, while the stems can remain too chewy.
Don’t Overcook the Kale: Add the kale towards the end of the cooking process to keep its vibrant color and texture intact.
Adding the Cream: Make sure you don’t boil the soup after adding the cream because it can curdle or separate.
Season Gradually: Taste as you go and adjust the salt and pepper to your liking. Adding a little at a time is always better than over-seasoning the soup.

More One Pot Favorites

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh beans instead of canned? Yes, if you have the time, fresh-cooked beans are great. Just make sure to soak them overnight and cook them until tender before adding them to the soup.
Can I make this soup without heavy cream? You can omit the cream entirely or use a lighter substitute like half-and-half or a plant-based cream if you prefer. The soup will still be creamy, but the texture will be lighter.
How long does this soup last in the fridge? Stored properly in an airtight container, it should last for up to 4 days in the refrigerator. Just reheat gently on the stove when you’re ready to enjoy it again.
Can I add more vegetables to the soup? Definitely! This soup is very versatile. You could add zucchini, bell peppers, or even potatoes for a heartier version.
How can I thicken the soup if it’s too thin? You can, simmer it for longer until the beans start to break down or if you are short on time you can mash some of the beans to thicken the soup naturally.
Can I make this soup in a slow cooker? Yes, just add all the ingredients except the cream and Parmesan and cook on low for 6-8 hours or high for 3-4. Stir in the cream and Parmesan at the end for the best texture.
Will the soup freeze well? The soup freezes well for up to 3 months, though the texture of the kale may change slightly. Just thaw it overnight in the fridge before reheating, and stir gently to combine.
How can I add more protein to the soup? You can add cooked chicken, turkey, or even sausage to make it a heartier meal. Any protein works well with the flavors in this soup.
Can I use baby kale instead of regular kale? Yes, baby kale works great in this soup and cooks faster, so it’s an excellent substitute if you prefer a more tender green.

Kale and White Bean Soup

Cozy up with this Kale and White Bean Soup, filled with veggies and hearty beans. It's a perfect quick and creamy lunch or dinner option.

Course Soup

Cuisine American

Keyword Creamy, Healthy, Hearty, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 316kcal

Equipment

Large pot
Can opener
Cutting board and knife
Measuring Spoons

Ingredients

1 small onion diced
3 garlic cloves minced
½ teaspoon dried thyme
½ teaspoon dried oregano
1 can sliced carrots 15 oz, drained
1 tablespoon tomato paste
½ teaspoon red pepper flakes optional
2 cans cannellini beans 15 oz, drained.
4 cups vegetable broth or chicken broth
½ cup heavy cream
2 cups chopped kale stems removed
¼ cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add garlic, thyme, oregano, and red pepper flakes (if using), stirring for about 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to let the flavor develop.
Add cannellini beans, and vegetable broth, bringing the mixture to a simmer. Let it cook for about 10-12 minutes.
Stir in the heavy cream, carrots and chopped kale. Simmer for an additional 5 minutes until the kale wilts and the soup thickens slightly.
Add grated Parmesan and season with salt and pepper to taste. Stir well.
Serve hot, garnished with extra Parmesan or a drizzle of olive oil if you like.

Nutrition

The post Kale and White Bean Soup appeared first on Tessie's Table.

Creamy Sausage Tortellini Soup

Therese Buchanan — Thu, 05 Sep 2024 13:00:00 +0000

This creamy sausage tortellini soup is rich, filling, and surprisingly easy to make on a busy night. Italian sausage brings bold flavor, cheese tortellini makes it hearty, and the creamy broth ties everything together without feeling heavy. It’s a solid option when you want something more satisfying than a basic soup but still simple enough for a weeknight dinner.

This recipe fits right in with other soups I make on repeat, like my Ham and Corn Chowder when I want something a little sweet and savory, or kale and white bean soup when I’m leaning toward something lighter but still filling. The sausage, tortellini, and spinach combo makes this soup a full meal on its own, and the fact that it’s all done in one pot is always a bonus.

Why you’ll love this Creamy Sausage Tortellini Soup

Simple Yet Flavorful:
With just a few ingredients, you can whip up a soup that’s bursting with flavor. The Italian sausage adds a savory depth, while the cheese tortellini and cream make it rich and satisfying.
Quick to Prepare:
You can have this soup on the table in under an hour, making it a great option for busy weeknights. It’s the kind of recipe that feels special without requiring too much effort.
Versatile and Customizable:
Whether you want to add more veggies, swap out the tortellini for another pasta, or lighten it up with milk instead of cream, this recipe can easily be adapted to suit your tastes.

Why Is Creamy Sausage Tortellini Soup So Popular?

This is the kind of soup people ask for again and again once they’ve tried it. The sausage adds depth, the tortellini keeps it filling, and the creamy base makes it feel like more than just soup. If you love recipes like my Creamy Chicken Noodle Soup, this one hits that same comforting, dinner-worthy note but with a slightly richer twist.

Ingredients Needed for Creamy Sausage Tortellini Soup

Italian Sausage: The star of the show! Italian sausage adds a robust, savory flavor to the soup. You can use mild or spicy, depending on your preference. If you want to cut down on fat, opt for turkey sausage.
Onion and Garlic: These two are a must for building flavor. The onion adds sweetness, while the garlic gives the soup a nice depth. Don’t skip them!
Carrots and Celery: These veggies add a subtle sweetness and a bit of texture. They’re classic soup ingredients that help to round out the flavors.
Chicken Broth: The base of the soup, chicken broth adds a savory richness. If you want a deeper flavor, use a homemade broth or a low-sodium variety to control the salt content.
Diced Tomatoes: A can of diced tomatoes adds acidity and a touch of sweetness. Don’t drain them—those juices add extra flavor to the soup.
Cheese Tortellini: These little pasta pockets are what make the soup hearty and filling. You can find them in the refrigerated section of your grocery store.
Italian Seasoning, Salt, and Pepper: These seasonings are key to bringing all the flavors together. Adjust the salt and pepper to your taste, especially if your broth is low-sodium.
Fresh Spinach: Adding spinach not only gives a pop of color but also a boost of nutrients. You can substitute with kale or Swiss chard if you prefer.
Heavy Cream: The heavy cream adds a rich, velvety texture to the soup. For a lighter version, you could use half-and-half or even whole milk.

How to make Creamy Sausage Tortellini Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Brown the sausage in a large pot over medium heat.

Add the chopped onion, minced garlic, sliced carrots, and celery to the pot. Sauté until the vegetables are tender.

Pour in the chicken broth and diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper, then bring the mixture to a boil.

Reduce the heat and add the tortellini. Let it simmer until the tortellini is tender.

Stir in the chopped spinach and heavy cream.

Serve warm and enjoy.

Variations

Swap the Sausage: If you’re not a fan of Italian sausage or just want to switch things up, try using ground turkey, chicken sausage, or even a plant-based sausage for a lighter or vegetarian version.
Add More Veggies: Bulk up the soup by adding extra vegetables like zucchini, bell peppers, or mushrooms. This is a great way to get more veggies into your meal while adding different textures.
Make It Spicy: If you love a little heat, use spicy Italian sausage or add a pinch of red pepper flakes when you’re sautéing the veggies.
Try a Different Pasta: While tortellini is delicious, you could also use mini ravioli, gnocchi, or even regular pasta like penne or rotini.
Lighten It Up: For a lighter version, use half-and-half or whole milk instead of heavy cream. You’ll still get a creamy texture but with fewer calories.

Serving Suggestions

With Crusty Bread: Serve this soup with a warm, crusty loaf of bread on the side. The bread is perfect for soaking up all that creamy broth.
Top with Parmesan: A sprinkle of freshly grated Parmesan cheese adds a savory finish and a bit of extra richness to each bowl.
With Garlic Knots: You could try these Homemade Garlic Knots for a twist on the original garlic bread.
Serve in Bread Bowls: For a fun presentation, serve the soup in hollowed-out bread bowls. It makes the meal feel a bit more special, and you can eat the bowl when you’re done!
Pair with a Salad: A simple green salad is a great way to add some freshness to your meal and balance out the richness of the soup. Try my Grilled Peach Salad.
Garnish with Fresh Herbs: A sprinkle of fresh basil or parsley on top adds a bright, fresh flavor that complements the creamy soup beautifully.

Storage and Freezing

How should I store Creamy Sausage Tortellini Soup?

If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to 3 days. Just reheat it gently on the stove over low heat, stirring occasionally until warmed through.

Can I freeze Creamy Sausage Tortellini Soup?

This soup freezes well, but you’ll want to do it before adding the tortellini and cream. Freeze the soup base in an airtight container for up to 3 months. When ready to serve, thaw it in the refrigerator overnight, reheat, and then add the tortellini and cream just before serving.

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Tips & Tricks

Don’t Overcook the Tortellini: Tortellini cooks quickly, so keep an eye on it. Overcooking can make it mushy, so add it towards the end and cook just until tender.
Use Fresh Spinach: Fresh spinach wilts quickly and blends nicely into the soup. If using frozen spinach, be sure to thaw and drain it well to avoid adding excess water to the soup.
Brown the Sausage Well: Browning the sausage properly adds a lot of flavor to the soup. Don’t rush this step—let the sausage cook until it’s nicely browned.
Adjust the Seasonings: Taste the soup before serving and adjust the salt and pepper as needed. Depending on the saltiness of your broth and sausage, you may need to add more or less.
Serve Immediately After Adding Cream: Once you add the cream, serve the soup right away for the best texture. The cream can separate if the soup is reheated too many times, so it’s best enjoyed fresh.

More Easy Comfort Meals

FAQ

Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini in this recipe. Just add a few extra minutes to the cooking time when simmering the tortellini in the soup.
Can I substitute the heavy cream with something lighter?
Absolutely! You can use half-and-half or whole milk instead of heavy cream. The soup will still be creamy, just a bit lighter.
How can I make this soup vegetarian?
To make a vegetarian version, simply replace the Italian sausage with a plant-based sausage or omit it altogether. Use vegetable broth instead of chicken broth.
What can I use instead of spinach?
If you don’t have spinach, you can substitute it with kale or Swiss chard. Just be sure to chop it finely so it blends well with the soup.
Can I add more vegetables to this soup?
Yes, feel free to add extra vegetables like zucchini, bell peppers, or mushrooms. Just sauté them with the onions, carrots, and celery.
How do I prevent the cream from curdling?
To prevent curdling, make sure the soup isn’t boiling when you add the cream. Lower the heat and stir in the cream slowly.
What should I do if the soup is too thick?
If the soup thickens up too much, you can thin it out by adding a bit more broth or water until you reach the desired consistency.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the sausage first, then add all ingredients except the tortellini, spinach, and cream. Cook on low for 6-7 hours, add the tortellini, and cook for another 30 minutes. Stir in the spinach and cream just before serving.

Creamy Sausage Tortellini Soup

Cozy up with this Creamy Sausage Tortellini Soup, a hearty dish featuring Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth.

Course Main Course, Soup

Cuisine American, Italian

Keyword Comfort Food, Easy, Fall, Homemade Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 735kcal

Equipment

Ingredients

1 pound Italian sausage
1 onion chopped
3 cloves garlic minced
2 carrots peeled and sliced
1 stalk celery sliced
4 cups chicken broth
1 can diced tomatoes 14oz
1 package refrigerated cheese tortellini 9-oz
1 tablespoon Italian seasoning
1 teaspoon Salt
½ teaspoon pepper
3 cups fresh spinach roughly chopped
1 cup heavy cream

Instructions

Heat a large pot over medium heat and add the sausage. Cook, breaking it into small pieces with a spoon, until fully browned, about 5 minutes. If there’s excess fat, drain it off.
Add the chopped onion, minced garlic, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
Pour in the chicken broth and undrained diced tomatoes. Sprinkle in the Italian seasoning, salt, and pepper. Stir well and bring the mixture to a boil.
Once boiling, lower the heat and add the tortellini. Let it simmer for about 5 minutes, or until the tortellini is tender.
Stir in the chopped spinach and heavy cream. Cook for another minute, just until the spinach wilts.
Serve warm and enjoy.

Notes

Don’t Overcook the Tortellini: Tortellini cooks quickly, so keep an eye on it. Overcooking can make it mushy, so add it towards the end and cook just until tender.

Use Fresh Spinach: Fresh spinach wilts quickly and blends nicely into the soup. If using frozen spinach, be sure to thaw and drain it well to avoid adding excess water to the soup.

Brown the Sausage Well: Browning the sausage properly adds a lot of flavor to the soup. Don’t rush this step, let the sausage cook until it’s nicely browned.

Adjust the Seasonings: Taste the soup before serving and adjust the salt and pepper as needed. Depending on the saltiness of your broth and sausage, you may need to add more or less.

Serve Immediately After Adding Cream: Once you add the cream, serve the soup right away for the best texture. The cream can separate if the soup is reheated too many times, so it’s best enjoyed fresh.

Nutrition

The post Creamy Sausage Tortellini Soup appeared first on Tessie's Table.

Soup – Tessie's Table

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Homemade Vegetable Soup

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Optional Topping

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