Category: Italian Seasoning

Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi is a one-pot meal that’s full of flavor and comfort and is also a quick and easy weeknight dinner.

The post Creamy Chicken and Gnocchi appeared first on Budget Bytes.

This velvety Creamy Chicken and Gnocchi recipe is one of my favorite one-pot meals because it’s easy, you can make it in under thirty minutes, it’s filling, and it’s big-time delicious. Like I’m-not-going-to-stop-eating-this-until-it’s-all-done delicious. Pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach? Ummm, yeah. You’re going to love this one!

What Is Gnocchi?

Gnocchi are small two-inch dumplings made with mashed potatoes, flour, and eggs. They are served sauteed with butter, tomato, or cream-based sauce. In this dish, we pair gnocchi with diced chicken thighs in a buttery cream sauce. It’s basically an elevated meat and potatoes dish, with spinach thrown in because Beth says we need to cook more veggies.

What You’ll Need

You won’t need loads of time or pots and pans, that’s for sure. Everything in this dreamy, silky dish comes together in one skillet in under thirty minutes! Here’s what you’ll need to make Creamy Chicken And Gnocchi:

  • Gnocchi – you can find them frozen or fresh, but I prefer the dried ones as they are more economical, plus I have more room in my pantry than I do in my freezer. You’ll find them in the pasta section of your grocery store.
  • Chicken Thighs– You can also use chicken breast, but be careful not to overcook it, as you want juicy chicken, not dry, chicken-flavored cotton balls. In a pinch, sub the thighs with Italian sausage and skip the seasoning.
  • Heavy cream and Butter– this is a cream sauce, so it is dairy-heavy. You need the fat found in these ingredients to create the velvety sauce that brings everything together. You can substitute the heavy cream with full-fat coconut cream and the butter with vegan butter
  • Parmesan– does double duty, adding savory saltiness to the sauce while also thickening it. Asioago or feta make great substitutions. If you can’t do dairy, use a couple of tablespoons of nutritional yeast, but keep in mind that your sauce will be much looser.
  • Vegetable broth– is used to hydrate the dried gnocchi and helps create the base of our cream sauce. Substitute it with chicken broth or in a pinch, with a cup of water with a tablespoon of tomato sauce mixed in.
  • Onion and Garlic– these aromatics are fried in the chicken thigh fat and help flavor the gnocchi. You can substitute the onion with one tablespoon of onion powder and the garlic with 1/4 teaspoon of garlic powder.
  • Spinach- brings earthiness and a beautiful color to the dish. You can substitute spinach with kale, though it will take a little longer to soften.
  • Italian seasoning – creates an easy flavor base. If you don’t have Italian seasoning, substitute it with one teaspoon of dried oregano, one teaspoon of dried thyme, and one teaspoon of dried rosemary.
  • Smoked paprika – using this spice is optional, but I use it to add a dank, smoky note that helps round out the sharpness of the Italian seasoning. It also lends a golden hue to the sauce.

What To Serve With Creamy Chicken and Gnocchi

This dish is heavy, so pair it with a Simple Side Salad or Panzanella. You can also lean into the heaviness and make Garlic Bread to sop up all the creamy sauce. (It is AMAZING with garlic bread. And garlic counts as a vegetable!)

Storing and Reheating

Because you make this dish with a cream-based sauce, I don’t recommend freezing it, as the cream gets grainy when it thaws. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until steaming.

Side shot of Creamy Chicken and Gnocchi in a silver skillet with a wooden spoon in it.
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Creamy Chicken and Gnocchi

This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!
Course Dinner, Lunch
Cuisine American, Italian
Total Cost $8.41 recipe / $2.10 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 756kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1.25 lbs chicken thighs (4 to 5 thighs) $4.23
  • 1 Tbsp Italian Seasoning $0.30
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 medium yellow onion, diced $0.32
  • 2 garlic cloves $0.11
  • 1 lb potato gnocchi (dry) $1.13
  • 2 cups fresh spinach $0.60
  • 1 cup vegetable broth $0.08
  • 1/2 cup heavy cream $0.71
  • 2 Tbsp salted butter $0.30
  • 1/4 cup Parmesan $0.44

Instructions

  • Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
  • Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
  • Add the onion and garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes
  • Add the gnocchi and butter to the skillet and brown for 2 minutes.
  • Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
  • Add the heavy cream and salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
  • Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
  • Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 756kcal | Carbohydrates: 47g | Protein: 32g | Fat: 50g | Sodium: 1186mg | Fiber: 4g

How to Make Creamy Chicken And Gnocchi – Step by Step Photos

Dice 1.25 pounds of chicken thighs (about 4 to 5 thighs) in 2-inch pieces. Add the chicken to a bowl and top it with 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until combined.

Set a large deep skillet over medium heat and add 2 tablespoons of cooking oil. When the oil is shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 minutes more. Remove the chicken from the pan when it’s cooked through and has reached an internal temperature of 160°F. Leave the rendered fat in the pan.

Add 1 diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes.

Add 1 pound of dry potato gnocchi and 2 tablespoons of salted butter to the skillet. Brown the gnocchi for 2 minutes.

Add 2 cups of spinach and 1 cup of vegetable broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.

Add 1/2 cup of heavy cream and 2 tablespoons of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot, but not boiling. You’re about to add cheese to the sauce, and cheese curdles at high temperatures, so make sure it isn’t boiling.

Take the pan off the heat. Add 1/4 cup of parmesan to the pan and stir until it melts, creating a velvety sauce.

Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley. Serve this dish piping hot, then sit back and enjoy what took you less than a half hour to make!

More Easy One Pot Meals

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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

The post Cabbage Rolls appeared first on Budget Bytes.

My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!

Cabbage rolls in a large stock pot covered with tomato sauce and garnished with fresh dill.

What Are Cabbage Rolls?

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.

Can You Use Different Meat In Cabbage Rolls?

To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.

If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.

Can You Make Them Ahead Of Time?

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.

To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Side view of cabbage rolls served on a black plate with sour cream and fresh dill on top and a fork on the side.

How To Reheat Cabbage Rolls

Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through

What To Serve With Cabbage Rolls

Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.

Tips for Best Results

  1. Buy a large head of cabbage, so you have larger leaves to work with and extra ones, just in case.
  2. When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
  3. As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
  4. Large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
  5. When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
  6. Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
  7. Keep rolled cabbage rolls on a side. If you end up with leftover stuffing mixture, unroll larger size cabbage rolls, add more stuffing to them, and roll them back.
  8. If you don’t have a Dutch oven, a large deep baking sheet tightly covered with a double layer of aluminum foil will work. Your cabbage rolls will need a bit more cook time though.
  9. If you do not love boiling cabbage, consider buying savoy cabbage. Its leaves are soft and require no pre-cooking before rolling.
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Course Dinner
Cuisine Ukrainian
Total Cost $15.49 recipe / $1.94 serving
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 8 2 cabbage rolls each
Calories 355kcal
Author Olena Osipov

Equipment

Ingredients

  • 1 large head cabbage $2.23
  • 1 Tbsp olive oil $0.16
  • 2 large onions, finely chopped $0.76
  • 4 cloves garlic, minced $0.34
  • 1 Tbsp Italian seasoning $0.30
  • 2 tsp salt $0.10
  • 2 tsp Freshly cracked black pepper, divided $0.10
  • 1 lb. ground beef extra lean $6.49
  • 1 lb. ground pork $2.27
  • 1 cup white rice, uncooked, rinsed & drained $0.37
  • 1 28oz can tomato sauce $1.79
  • 4 cups chicken broth, low sodium $0.68

Instructions

  • Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
  • Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
  • To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
  • Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the cabbage rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
  • In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
  • Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Sodium: 1179mg | Fiber: 5g

How to Make Cabbage Rolls – Step by Step Photos

Overhead shot of cabbage in a dutch oven boiling in water.

Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.

Overhead view of softened outer leaves being removed from the cabbage with a pairing knife.

Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Overhead view of sauteed onions, garlic and Italian seasoning in a large skillet.

Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

Overhead view of large glass bowl with ground pork, ground beef, uncooked white rice, sautéed onion, garlic and seasoning.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.

Overhead view of parboiled cabbage leaves with middle stem being removed with a pairing knife.

Remove the thick stem on the cabbage leaves.

Overhead view of flat cabbage leaf stuffed with filling

Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.

Overhead view of stuffed cabbage leaf with sides tucked and leaf rolled over stuffing.

Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

Overhead view of stuffed and rolled cabbage leaves placed side by side in a dutch oven.

Place the cabbage rolls with the seam side down in a large Dutch oven.

Overhead view of tomato sauce mixture being poured over cabbage leaves inside dutch oven.
In a large bowl combine one 28oz. can of tomato sauce, four cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
Overhead view of cooked cabbage rolls with tomato sauce in a dutch oven.

Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

Overhead view of cooked cabbage rolls with tomato sauce on a black serving plate topped with sour cream and fresh dill.

More Delicious Cabbage Recipes

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Chicken Caesar Wrap

Homemade Chicken Caesar Wraps are a breeze to make, are big on flavor, and make a deliciously light and refreshing lunch.

The post Chicken Caesar Wrap appeared first on Budget Bytes.

The weather is getting warmer, the sun is shining, and I’m starting to crave light, crisp, and fresh foods! These Chicken Caesar Wraps are light and refreshing, but still big on flavor and filling. These tasty wraps are pretty easy to make, even when you make them all from scratch like we did, but we’ve got some shortcuts you can take too, for when you’re low on time or energy!

Front view of a chicken Caesar wrap cut in half and stacked on a cutting board.

What’s in a Chicken Caesar Wrap?

A chicken Caesar wrap has all the fixin’s of a classic chicken Caesar salad (Romaine lettuce, Caesar dressing, chicken, Parmesan, and tomatoes) all wrapped up into a soft flour tortilla. Chicken Caesar salads typically contain croutons as well, but croutons can be large and sharp to bite into in a wrap, so we substituted them with some buttery seasoned breadcrumbs so our wraps would have crunch without the cuts. The combo is absolutely divine!

Low on Time? Use These Shortcuts

I get it, life gets hectic sometimes, so when you’re short on time or energy, use these shortcuts to make these homemade chicken Caesar wraps in less time:

  • Instead of using homemade Caesar dressing, use your favorite bottled dressing (I like Ken’s Steakhouse brand or Girard’s).
  • Use pre-cooked chicken instead of cooking your own. You can use chopped rotisserie chicken (toss with a little Italian dressing for more flavor), or you can chop some baked breaded chicken breasts.
  • If cooking your own chicken, try marinating in more of the Caesar dressing instead of measuring all of the spices below.
  • If you have pre-made croutons on hand, crush them slightly and use in place of the buttered breadcrumbs below.

How to Make Chicken Caesar Wraps Ahead

Premade Chicken Caesar Wraps will stay good for about 4-6 hours before they begin to get a bit soft, so if you plan to pack your Chicken Caesar Wraps for lunch, take the following steps to ensure they don’t get soggy along the way:

  1. Store the chicken, lettuce, tomatoes, and breadcrumbs in separate containers until the day of serving.
  2. The morning of, combine the ingredients and toss with the Caesar dressing, then wrap in the tortilla. Wrap the entire sandwich in plastic wrap or waxed paper, and keep refrigerated until ready to eat.
Chicken Caesar wraps cut and stacked together on a wooden cutting board.
Side view of a chicken Caesar wrap cut in half and stacked on a cutting board.
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Chicken Caesar Wraps

Homemade Chicken Caesar Wraps are a breeze to make, big on flavor, and make a deliciously light and refreshing lunch.
Course Lunch
Cuisine American
Total Cost $8.17 recipe / $2.04 each
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 1 wrap each
Calories 450kcal
Author Beth – Budget Bytes

Ingredients

Parmesan Chicken

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $2.66
  • 2 Tbsps olive oil, divided $0.32
  • 1 Tbsp grated Parmesan $0.10
  • 1/4 tsp Italian seasoning $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp black pepper $0.02

Buttered Breadcrumbs

  • 1 Tbsp butter $0.13
  • 1/4 cup Panko breadcrumbs $0.13
  • 1/4 tsp Italian seasoning $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp black pepper $0.02

Wraps

  • 2 cups chopped Romaine lettuce $1.50
  • 1/2 cup grape tomatoes $0.50
  • 1/2 cup Parmesan (grated or shredded) $0.80
  • 1/3 cup Caesar dressing $0.90
  • 4 large flour tortillas $2.15

Instructions

  • Cut the chicken breast into small ½-inch pieces. Place the chicken in a bowl and add 1 Tbsp olive oil, the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until the chicken is evenly coated in oil and seasoning.
  • Heat a large skillet over medium. Once hot, add an additional 1 Tbsp olive oil and swirl to coat. Add the seasoned chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple tablespoons of water to the skillet to loosen the chicken before flipping. Set the chicken aside to cool.
  • Next, prepare the buttered breadcrumbs. Add the butter, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a small skillet. Cook over medium until everything is evenly mixed and the breadcrumbs are golden brown (about 3 minutes). Set the breadcrumbs aside to cool.
  • Wash, drain, and chop the Romaine lettuce. Slice the grape tomatoes in half. Add the lettuce, tomatoes, Parmesan cheese, cooled chicken, breadcrumbs, and Caesar dressing to a bowl. Toss until everything is evenly mixed.
  • Divide the salad mixture between 4 large flour tortillas. Fold and roll the tortillas up like a burrito (bottom first, fold in the sides, then continue to roll to the top). Use a toothpick to hold them closed, slice in half, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 450kcal | Carbohydrates: 21g | Protein: 25g | Fat: 29g | Sodium: 1112mg | Fiber: 2g
Close up of a hand holding a chicken Caesar wrap cut in half.

How to Make Chicken Caesar Wraps – Step by Step Photos

Raw seasoned chicken breast in a bowl.

Cut one chicken breast (about ⅔ lb.) into ½-inch pieces. Toss with 1 Tbsp olive oil, then add 1 Tbsp grated Parmesan, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Toss until the chicken is evenly coated in cheese and spices.

Cooked chicken in a skillet.

Heat a large skillet over medium. Once hot, add another tablespoon of olive oil and swirl to coat the surface. Add the chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple of tablespoons of water to loosen the chicken before flipping it to brown on the second side. The water will quickly evaporate, allowing the chicken to brown again.

Wrap filling ingredients in a bowl.

Allow the chicken to cool while you prepare the remaining ingredients. Wash, drain, and chop 2 cups of Romaine lettuce. Slice ½ cup cherry tomatoes in half. Combine the lettuce, tomatoes, ½ cup Parmesan cheese, the cooled chicken, and ⅓ cup Caesar dressing in a bowl. Toss until everything is evenly combined.

Buttered Breadcrumbs being added to the salad bowl.

Add 1 Tbsp butter, ¼ cup panko breadcrumbs, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a small skillet. Heat over medium while stirring until the butter has melted and the breadcrumbs have toasted slightly. Add the buttered breadcrumbs to the bowl with the other ingredients.

Finished Caesar wrap filling in a bowl.

Toss the filling once again until everything is evenly mixed.

Chicken caesar wraps filled but not rolled on a wooden cutting board.

To soften the tortillas slightly and make them more pliable, stack them and heat in the microwave for about 15 seconds. Divide the salad mix between two large tortillas.

Chicken Caesar wraps being folded and wrapped.

To fold the chicken Caesar wraps, start by folding the bottom side up and over the filling. Fold in each side to close up the ends, then continue to roll up over the folded sides until you have a burrito-shaped wrap.

Stacked chicken Caesar wraps on a cutting board with chips in the background.

Place a toothpick in the wrap to keep it closed, or wrap it tightly in plastic wrap or waxed paper. Enjoy within a few hours for the most crunch!

More Sandwich Recipes

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Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.

The post Skillet Lasagna appeared first on Budget Bytes.

I love ALL versions of lasagna, but some nights I don’t have the time or energy to make the fully layered real deal. On those nights, I make this super quick one-pot skillet lasagna that gives me all that cozy cheesy goodness in just about 30 minutes. Skillet lasagna has been a staple in my house for almost ten years, so I hope it becomes one of your regular go-to recipes, too!

Overhead view of skillet lasagna with a spoon digging into the skillet.

Lasagna for Lazy Nights

This super simple skillet lasagna follows the same formula as my other one pot pasta recipes. The pasta, in this case, lasagna noodles, are cooked right in the sauce so you only need to use one pan and every drop of flavor soaks right into the pasta. I made this recipe as simple as possible, using all the shortcuts, so it’s the easiest to make when you’re the shortest on time.

What You’ll need

Here are the ingredients you’ll need to make this easy skillet lasagna:

  • Italian sausage: sausage is packed with herbs and spices which give flavor to the entire skillet without you having to add ten different herbs and spices.
  • Fresh garlic: because every recipe needs to start with fresh garlic. ;)
  • Pasta sauce: I used a store-bought sauce here just to make the recipe super quick and easy, but you could always make your own from scratch using our weeknight pasta sauce recipe (sub Italian sausage for the beef).
  • Italian seasoning: an extra dose of herbs and spices just for good measure! Using a pre-made blend cuts down on the number of ingredients you have to measure.
  • Lasagna noodles: because this is “lasagna,” right?? We break the noodles into smaller pieces so they cook quickly and can be easily stirred into the sauce. You can use other pasta shapes if you prefer, but the cooking time may be slightly different.
  • Cheese: We used three cheeses in this recipe to make it extra cozy. A mixture of ricotta and Parmesan are added in dollops onto the pasta, then everything is covered in a blanket of melty mozzarella!

What Else Can I Add?

Another reason skillet lasagna is so great is that it’s actually quite versatile! You can add or substitute many of the ingredients to make it your own. Here are some ideas for add-ins or substitutions for the ingredients in skillet lasagna:

  • Sautéed vegetables: finely chop then sauté just about any vegetable in the skillet after the beef has been browned. Try zucchini, mushrooms, bell peppers, eggplant, or more. Make sure to cook out most of the water to avoid a soupy lasagna.
  • Meat: Add more meat or swap out the Italian sausage for ground beef, pork, or even diced chicken. Just make sure to add additional seasoning to the sauce to make up for what is lost in the Italian sausage.
  • Sauce: Experiment with different flavors of store-bought sauces. Make your sauce spicy by adding a pinch or two of crushed red pepper.
  • Cheese: try topping your lasagna with some crumbled feta for an extra kick!

What to Serve with Skillet Lasagna

I always love serving heavier dishes like lasagna with a light and simple side salad to brighten up the meal, but you also can’t forget the garlic bread for sopping up every last drop of that sauce!

Overhead view of freshly baked skillet lasagna.
Close up of skillet lasagna being scooped out of the skillet.
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Skillet Lasagna

Skillet Lasagna is a quick and easy weeknight dinner that will give you all the cozy vibes of a classic lasagna in half the time.
Course Dinner, Main Course
Cuisine American
Total Cost $9.01 recipe / $2.25 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 722kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Add the Italian sausage and olive oil to a large deep skillet. Cook over medium heat until the sausage is cooked through.
  • Mince the garlic, add it to the skillet with the sausage, and continue to sauté over medium for one more minute.
  • Add the pasta sauce, Italian seasoning, and water to the skillet then stir to combine.
  • Break the lasagna noodles into one to two-inch pieces, then stir them into the sauce in the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the sauce to come up to a boil.
  • Once boiling, give the skillet a brief stir, replace the lid, then turn the heat down to medium-low. Let the noodles simmer in the sauce, stirring occasionally, until tender (about 15 minutes). If the sauce becomes too dry before the noodles are tender, add more water and continue to simmer.
  • While the noodles are simmering, stir together the ricotta, Parmesan, salt, and pepper in a separate bowl.
  • Once the noodles have cooked, add the ricotta mixture on top of the noodles in small dollops. Sprinkle the shredded mozzarella over top.
  • Place the skillet under your oven's broiler for a few minutes or just until the cheese is melted and slightly browned (make sure to use an oven-safe skillet, no lid). Or, place the lid on the skillet and continue to cook over medium-low heat until the cheese is melted. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 722kcal | Carbohydrates: 60g | Protein: 33g | Fat: 39g | Sodium: 1710mg | Fiber: 5g

How to Make Skillet Lasagna – Step by Step Photos

Browned Italian sausage in the skillet with minced garlic.

Brown ½ lb. Italian sausage in a deep skillet with 1 Tbsp olive oil over medium heat. Once browned, add two cloves of minced garlic and continue to sauté for one minute more.

Sauce, herbs, and water added to the skillet.

Add one 24oz. jar of your favorite pasta sauce, ½ tsp Italian seasoning blend, and 1 cup water to the skillet. Stir to combine.

Broken lasagna noodles in a bowl.

Break nine lasagna noodles (½ lb.) into one to two-inch pieces.

Noodles added to the sauce in the skillet.

Stir the broken lasagna noodles into the sauce in the skillet. Place a lid on top, turn the heat up to medium-high, and bring the sauce up to a boil. Once boiling, give the skillet a good stir, replace the lid, then turn the heat down to medium-low.

Cooked lasagna noodles in the sauce.

Allow the noodles to simmer in the sauce, stirring occasionally, until they are tender (about 15 minutes). If the sauce gets too thick before the noodles are tender, simply add a little more water and allow them to continue to simmer.

Ricotta, Parmesan, salt, and pepper in a bowl.

In a medium bowl, combine 1 cup ricotta cheese, ¼ cup grated Parmesan, ¼ tsp salt, and ¼ tsp pepper. Stir until evenly combined.

Cheese being added to the skillet lasagna.

Add the ricotta mixture to the skillet in dollops across the top, then sprinkle 1 cup shredded mozzarella over top.

Melted cheese on top of the skillet lasagna.

To get the cheese nice and melty and browned, place the skillet lasagna under your oven’s broiler for a few minutes (no lid and make sure you’re using an oven safe skillet and watch it closely!). Alternatively, you can place a lid on the skillet and let it cook over medium-low for a few minutes more until the cheese has melted.

Overhead view of skillet lasagna garnished with parsley.

Serve hot with some crusty garlic bread for dipping! 🤤 (garnished with parsley, not needed for flavor)

More Lasagna Inspired Recipes

The post Skillet Lasagna appeared first on Budget Bytes.

Sheet Pan Sausage and Peppers

If you are looking for a quick and easy weeknight meal, you have come to the right place. This Sheet Pan Sausage and Peppers recipe only takes 25 minutes to make and is always a dinner winner. Sheet pan meals are the BEST! I love that dinner is made on…

If you are looking for a quick and easy weeknight meal, you have come to the right place. This Sheet Pan Sausage and Peppers recipe only takes 25 minutes to make and is always a dinner winner. Sheet pan meals are the BEST! I love that dinner is made on ONE pan, easy to make…

Chicken Alfredo Bake

Transform stovetop Chicken Alfredo into a delicious, decadent casserole with this easy Chicken Alfredo Bake recipe!

The post Chicken Alfredo Bake appeared first on Budget Bytes.

This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner. The right side of the casserole has been stirred with a large wooden spoon that's resting in the dish.

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

  • Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
  • Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
  • Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
  • Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
  • Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:

  • Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
  • When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
  • Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

A golden brown chicken alfredo bake in a round, white enamel casserole dish on a wooden background surrounded by a yellow and gray striped dish towel in the bottom left, a wooden cutting board with shaved Parmesan cheese in the top left corner, a clove of garlic, sprigs of parsley, and small wooden bowl of breadcrumbs in the top right corner, and a small wooden bowl of uncooked pasta in the bottom right corner.
Print

Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!
Course Dinner, Pasta
Cuisine American, Italian
Total Cost $12.80 recipe / $2.13 serving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Bake Time 30 minutes
Total Time 1 hour 55 minutes
Servings 6 1 cup each
Calories 829kcal
Author Marion – Budget Bytes

Equipment

Ingredients

Parmesan Chicken:

  • 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
  • 2 Tbsp olive oil, divided $0.26
  • 1 Tbsp grated Parmesan cheese $0.08
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01
  • 3 Tbsp water $0.00

Buttered Breadcrumbs:

  • 2 Tbsp butter $0.30
  • 1/2 cup panko breadcrumbs $0.35
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

  • 4 Tbsp butter $0.60
  • 4 cloves garlic, minced $0.30
  • 2 cups heavy cream $2.00
  • 2 cups Italian shredded cheese blend, divided $2.49
  • 1/4 tsp Italian seasoning $0.03
  • 1/4 tsp garlic powder $0.03
  • 1/4 tsp red pepper flakes $0.03
  • 1/4 tsp salt $0.01
  • 1/4 tsp black pepper $0.01
  • 8 oz. rotini, uncooked $0.66
  • 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

  • Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
  • Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

  • Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
  • Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
  • Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

  • Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
  • Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
  • Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

  • Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
  • At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
  • Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
  • Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g
A side shot of a chicken alfredo bake with broccoli in a round, white enamel cast iron baking dish with a black rim. A wooden serving spoon is lifting out a heaping spoonful of the pasta slightly above the casserole dish. There is a yellow and gray striped dish cloth slightly visible in the bottom left side of the image, and blurred in the background are a black bowl of uncooked pasta and a bunch of Italian parsley.

How to Make Chicken Alfredo Bake – Step by Step Photos

A white bowl of uncooked chicken breast chunks seasoned with grated Parmesan cheese, salt, black pepper, Italian seasoning and red pepper flakes. The bowl is sitting on a marble background.

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

A large stainless steel skillet is sitting on a white marble background. In the skillet are chunks of cooked chicken breast and some olive oil.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

A stainless steel skillet filled with toasted, seasoned Panko breadcrumbs sitting on a white marble background.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

A large stainless steel skillet on a background of white marble. The skillet is covered with fond after cooking chicken and there is a chunk of unmelted butter in the center and a pile of minced garlic.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

A large stainless steel skillet with butter and sautéed garlic, and heavy cream being poured from a glass measuring cup into the skillet from the left side of the pan.

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

A large stainless steel skillet filled with heavy cream mixed with sautéed garlic, butter and seasonings. Grated parmesan cheese is sprinkled across the top of the heavy cream mixture from a small white bowl by a hand hovering over the bottom right side of the skillet.

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

A large stainless steel skillet on a white marble background. The skillet is filled with a finished homemade alfredo sauce, and a hand in visible in the bottom right of the image and is stirring the mixture with a metal balloon whisk.

The alfredo sauce will continue to thicken as it cools. 

A medium-size stainless steel pot filled with cloudy pasta water and cooked rotini. A wooden spoon with a gray, silicon spoon is being held above the pot to show that the pasta is fully cooked. The pot is sitting on a white marble backdrop.

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

A circular, white enamel cast iron with a black rim sitting on a marble background. The casserole dish is filled with a mixture of cooked pasta, cooked chunks of seasoned chicken breast, and broccoli florets. Homemade alfredo sauce is being poured over the mixture from a stainless steel skillet raised above the casserole from the left side of the frame.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

A round, white enamel cast iron baking dish with a black rim is sitting on a white marble background. The baking dish is filled with a mixture of cooked pasta, broccoli florets, cooked chunks of chicken breast and alfredo sauce. A hand in the lower right corner of the casserole dish is sprinkling toasted breadcrumbs over the pasta bake.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

A chicken alfredo bake with broccoli topped with melted cheese and golden brown toasted breadcrumbs in a round, white enamel baking dish with a black rim that's sitting on a white, marble background.

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

A large serving of chicken alfredo bake in a flat, white bowl, and a black fork is resting on the right side of the bowl. The bowl is sitting on a wood background surround with a yellow and gray striped dish cloth, a dark wooden cutting board with Parmesan Cheese shavings on it, and a sprig of parsley and a bowl of untoasted breadcrumbs.

I’m craving this meal again — just LOOKING at it! ~Marion :)

MORE CREAMY PASTA RECIPES

The post Chicken Alfredo Bake appeared first on Budget Bytes.

Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!

The post Baked Ravioli appeared first on Budget Bytes.

Frozen ravioli is one of my favorite “cheat” ingredients. It’s a nice item to stash in your freezer for last-minute quick dinners when you don’t have anything else planned. And instead of just boiling them and adding sauce, sometimes I like to bake them up lasagna-style! This Baked Ravioli is a truly easy comfort food that takes next to no planning. You’re going to love it!

Overhead view of baked ravioli being scooped out of the dish.

What is Baked Ravioli?

This super simple dish is a lot like lasagna, but with a LOT less fuss. It’s simply layers of ravioli layered with a rich red meat sauce, then topped with cheese and baked to perfection. For this recipe we use a really simple homemade meat sauce to take everything up a notch, but you can totally use your favorite store-bought red sauce as a sub to make the baked ravioli even easier.

Here are the ingredients you’ll need for baked ravioli:

  • Italian sausage: The sausage makes this dish super filling and it also brings a lot of built-in herbs and spices that give the sauce and overall casserole a lot of flavor. You can substitute non-pork Italian sausage if preferred, but if you substitute plain ground pork or ground beef you’ll want to double-up on the seasonings in your sauce.
  • Yellow onion: Onion gives the sauce a nice natural sweetness to balance the acidity of the tomatoes, and a wonderfully savory base flavor.
  • Crushed tomatoes: this is the base of your red sauce. The fine texture of the tomatoes is just the right texture between chunky and puréed.
  • Italian seasoning: this simple store-bought seasoning mix is a one-stop shop for seasoning your red sauce. If you don’t have this, you can substitute a mix of dried basil, dried oregano, rosemary, marjoram, and thyme.
  • Frozen ravioli: the star of the show, frozen ravioli makes this dish come together so quickly and easily. Plus, you can stash it in the freezer for emergencies without it going bad! Use cheese ravioli for the most lasagna-like experience. If you use beef ravioli, you may want to layer in some cheese with your ravioli and sauce before baking, and reduce the amount of Italian sausage in the sauce.
  • Mozzarella: the final layer of gooey cheese that tops this simple casserole! You can use plain mozzarella or substitute with a mix of Italian cheeses, if you prefer.

Budget Options

I’ll admit, this recipe is a little indulgent with all of that sausage, and using convenience products, like frozen ravioli, will also make the cost a bit higher. BUT there are some swaps you can use to bring the cost of this recipe down even further. Here are some tips:

  • Swap half of the Italian sausage for sautéed mushrooms, peppers, or spinach.
  • Make your own Italian sausage by buying plain ground pork and adding in your own spices.
  • Buy your cheese in bulk to bring the price per cup down.
  • Use a store-bought red sauce (you’ll need about 32 oz.)
  • Watch for sales on the sausage and ravioli, then stash them in the freezer to “lock in” that sale price until you’re ready to make your baked ravioli!

How to Store Baked Ravioli

This baked ravioli will hold up in the fridge for about 4-5 days, so it’s great for meal prepping the week ahead! If you want to store it even longer, divide it into single serving portions and then once it’s chilled completely in the refrigerator you can transfer it to the freezer for longer storage (about three months). The frozen portions can be reheated quickly using a microwave for a super fast homemade meal!

Side shot of baked ravioli being scooped out of the dish.
Baked ravioli being scooped out of the baking dish.
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Baked Ravioli

Baked Ravioli is an easy last-minute dinner that you can make on busy weeknights with just a few ingredients and no planning ahead!
Course Dinner, Main Course
Cuisine American
Total Cost $16.18 recipe / $2.70 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 828kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. Italian sausage $5.99
  • 1 yellow onion $0.37
  • 1 28oz. can crushed tomatoes $1.69
  • 1/4 cup tomato paste $0.45
  • 1 Tbsp Italian seasoning $0.30
  • 25 oz. frozen cheese ravioli $4.79
  • 2 cups shredded mozzarella $2.59
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • Add the Italian sausage to a large skillet and cook over medium until fully browned.
  • While the sausage is cooking, dice the onion. Add the onion to the skillet with the cooked sausage and continue to cook and stir over medium heat until the onion is soft and translucent.
  • Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet. Stir to combine and bring the sauce up to a simmer.
  • Once simmering, place a lid on the skillet, turn the heat down to medium-low, and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.
  • Bring a large pot of water to a boil for the ravioli. Once boiling, add the ravioli and continue to boil for 3-4 minutes, or until cooked through (check the cooking instructions on the package for the recommended cook time). Drain the ravioli in a colander.
  • Preheat the oven to 350ºF. Add 1 cup of meat sauce to the bottom of a casserole dish and spread it to cover the surface.
  • Layer in half of the ravioli followed by half of the shredded mozzarella and 1 cup of sauce.
  • Layer in the second half of the ravioli followed by 1 cup of sauce and the second half of the shredded mozzarella.
  • Cover the casserole with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil, turn the oven from bake to broil, then return the casserole to the oven. Broil for a few more minutes, watching very closely, or until the cheese is browned. Top with chopped parsley if desired, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 828kcal | Carbohydrates: 64g | Protein: 39g | Fat: 46g | Sodium: 1778mg | Fiber: 7g
Overhead view of a full pan of baked ravioli.

How to Make Baked Ravioli – Step by Step Photos

Browned sausage in a skillet.

Add 1 lb. Italian sausage to a large skillet and cook over medium heat, stirring often, until the sausage is fully browned.

Chopped onion added to the sausage.

While the sausage is cooking, dice one yellow onion. Add it to the skillet with the sausage and continue to cook until the onion is soft and translucent (about five minutes).

Tomatoes and spices added to the skillet.

Add one 28oz. can of crushed tomatoes, ¼ cup tomato paste, and 1 Tbsp Italian seasoning to the skillet. Stir to combine.

Finished meat sauce in the skillet.

Bring the sauce up to a simmer, then lower the heat to medium-low. Place a lid on the skillet and allow the sauce to simmer, stirring occasionally, while you cook the ravioli.

Cooked ravioli in the pot.

Bring a large pot of water to a boil for the ravioli. Once boiling, add one 25 oz. bag of frozen cheese ravioli and boil for 3-4 minutes, or until cooked through (check the recommended cook time on the package). Drain the ravioli in a colander.

Sauce being spread in a casserole dish.

Preheat the oven to 350ºF. Add about 1 cup of the meat sauce to the bottom of a glass casserole dish and spread it around to cover.

Cooked ravioli in the dish, cheese being sprinkled over top.

Layer in half of the cooked ravioli, then top with 1 cup of shredded mozzarella.

Second layers of sauce, ravioli, and cheese in the casserole dish.

Layer in another 1 cup sauce, the second half of the ravioli, another cup of sauce, then one final cup of shredded mozzarella cheese.

Baked ravioli with foil.

Cover the casserole with foil and bake in the preheated 350ºF oven for 20 minutes. Remove the foil, switch the oven from bake to broil, and return the casserole to the oven.

Finished baked ravioli topped with parsley.

Watch the casserole closely and broil for just a few minutes more or until the cheese is slightly browned on top (this can happen quickly, so keep a close eye). Remove from the oven, top with parsley (if desired) and enjoy!

Baked ravioli being scooped out of the baking dish.

More Delicious Casserole Recipes:

The post Baked Ravioli appeared first on Budget Bytes.

Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
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Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Author Marion – Budget Bytes
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

MORE DELICIOUS PIZZA RECIPES

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Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

The post Creamy Tortellini Soup appeared first on Budget Bytes.

We’re still deep into cozy soup season, so I’m enjoying my pasta soup style this evening in this super creamy tortellini soup. It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you’re going to want on a chilly winter night. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it. ;)

Overhead view of a bowl full of tortellini soup with a spoon lifting a bite.

What’s in Tortellini Soup

This soup, at its core, is super basic, but the ingredients add up to big flavor and a hearty bowl that will keep you full. Here’s a quick rundown of the ingredients in this delicious tortellini soup:

  • Vegetables: This soup starts like many other soups with a mirepoix (onion, celery, and carrot) plus a little garlic for good measure.
  • Tomatoes: I’ve added two tomato products to this soup, tomato paste and crushed tomatoes. The tomato paste helps thicken the broth and gives a deep tomatoey flavor, while the crushed tomatoes give the soup volume and a little more texture.
  • Vegetable Broth: Vegetable broth gives this soup volume and dimension to the flavor.
  • Italian Seasoning: I kept the seasoning simple here by using an Italian seasoning blend instead of using several individual spices. If you don’t have Italian seasoning, you can substitute it with a mix of basil and oregano.
  • Cheese Tortellini: The star of the show! I used a bag of frozen small cheese tortellini to give the soup extra belly-filling power. You can use just about any flavor of tortellini you’d like for this soup.
  • Heavy Cream: A splash of heavy cream makes the broth extra lush, but you can skip it if you’d like! I love adding the cream because it makes the soup taste like a really rich tomato soup.
  • Spinach: I finished the tortellini soup off with a couple of handfuls of fresh spinach to give the soup balance and a little more color. You can skip the spinach or add some frozen chopped spinach in its place if you wish.

Buying Tortellini

Tortellini is one of the most expensive ingredients in this soup, so make sure you’re shopping wisely! In most major grocery stores you’ll be able to find tortellini in three places: with dry pasta, in the freezer section (near frozen bread), and with fresh pasta in the dairy case. I find that the frozen tortellini is usually the best price, and you can even use half the amount of tortellini in this recipe if you need to reduce the cost further. If using dry tortellini, you’ll need to boil the tortellini in the soup slightly longer and you may need to add extra water.

What Else Can I Add?

Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? Sprinkle some grated or shredded Parmesan on top of each bowl just before serving.

How to Store Tortellini Soup

After cooking, divide the tortellini soup into single-serving portions and refrigerate until ready to eat. For longer storage, you can transfer the containers to the freezer after they’re fully chilled. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.

Overhead view of a ladle full of creamy tortellini soup hovering over the pot.
Overhead view of a bowl of creamy tortellini soup with a spoon in the side.
Print

Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $10.69 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 1.5 cups each
Calories 355kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 yellow onion $0.37
  • 2 carrots $0.29
  • 2 stalks celery $0.22
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.26
  • 4 Tbsp tomato paste $0.36
  • 1 28oz. can crushed tomatoes $1.69
  • 1.5 tsp Italian seasoning $0.15
  • 4 cups vegetable broth $0.52
  • 19 oz. cheese tortellini (frozen) $4.79
  • 1/2 cup heavy cream $0.82
  • 4 oz. fresh spinach $1.20
  • 3/4 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
  • Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
  • Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
  • Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
  • Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
  • Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
  • Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Sodium: 1209mg | Fiber: 6g
Close up side view of a bowl of creamy tortellini soup garnished with Parmesan.

How to Make Tortellini Soup – Step By Step Photos

Diced vegetables in the soup pot.

Dice one yellow onion, two carrots, and two stalks of celery. Mince four cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.

tomato paste added to the soup pot.

Add four tablespoons of tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.

Crushed tomatoes and herbs in the pot, broth pouring in the side.

Add one 28oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.

Simmered soup in the pot.

Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.

Tortellini added to the soup.

Add one 19oz. package of frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.

Heavy cream being stirred into the soup.

Turn the heat off and stir ½ cup heavy cream into the soup (optional).

Fresh spinach added to the soup.

Add about four large handfuls of fresh spinach to the soup, then stir it in and allow the spinach to wilt.

Finished soup in the pot being stirred.

Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).

Overhead view of the finished pot of creamy tortellini soup garnished with Parmesan and pepper.

I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋

Overhead view of a bowl of creamy tortellini soup with a spoon in the side.

More Cozy Soup Recipes

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