Category: Italian Parsley

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

The post Tortellini Salad appeared first on Budget Bytes.

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. My favorite part? It only takes a few minutes to put together. Plus, you can make it ahead of time and store it in the fridge for up to 3 days. Win! Win! Win! It’s perfect for picnics, potlucks, or a light lunch at home. Get ready to put this Tortellini Salad recipe on repeat!

Overhead shot of tortellini salad in a white bowl.

What is Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

The pasta is the star here, and though you can use any kind of tortellini, we chose cheese tortellini to keep the flavor profile simple. Here’s what you need to make Tortellini Salad:

  • Tortellini– any kind will do. If you can’t access this ingredient, substitute it with rotini, farfalle, penne, orecchiette, or gnocchi. (And call it Pasta Salad!)
  • Cherry tomatoes – these bring a pop of color and a touch of sweetness and acidity to the party. If you’re not a fan of tomatoes, try using red bell peppers instead.
  • Red onion– sharp, assertive, and spicy, this ingredient is a great way to break up the fattiness of the tortellini. You can substitute with green onion, white onion, or yellow onion.
  • Summer vegetables like squash and zucchini– these fresh veggies add more texture than flavor and also help bulk up your salad. Substitute with cucumber or carrots.
  • Black olives– add a touch of brininess. Substitute with green olives or capers.
  • Baby spinach and Italian Pasley– add herbaceous peppery notes. Substitute the spinach with kale or arugula. If you’re not a fan of parsley, use basil.
  • Parmesan cheese – helps round out the flavors and adds a touch of nuttiness.
  • Italian Dressing– pulls everything together and adds zing. Substitute with any lightly flavored vinaigrette.
Side shot of tortellini salad in a white bowl with dressing being poured in.

Tips For Making The Best Tortellini Salad

  • You can use store-bought Italian dressing for convenience, but for a more flavorful salad, use our recipe for Italian Dressing.
  • Bulk up the salad with more low-cost, in-season veg to transform a pound of tortellini into 16 servings instead of 12. Use any fresh veg, greens, and fresh summer herbs you have on hand. Just cut everything in similar sizes.
  • Add a little acidity and heat with pickled cherry peppers or banana peppers.
  • For a heartier salad, add chopped grilled chicken or shrimp. Or try adding chopped salami.

What To Serve with Tortellini Salad

Though it makes a wonderful meal on its own, you can also serve Tortellini Salad as part of a larger meal, like a backyard barbecue or picnic. It’s a perfect side for Greek Marinated Chicken or Quick Garlic Butter Shrimp. I love serving it with No-Knead Homemade Focaccia and Balsamic Roasted Vegetables.

How To Store Tortellini Salad

Tortellini salad keeps up to 3 days in the fridge. Just make sure to store leftovers in an airtight container. If you want to make the salad ahead of time, I recommend making the tortellini, chopping and salting the squash and zucchini, and prepping the rest of the ingredients. Add the tortellini to a large container and top with the veg and then the greens. Mix with Parmesan and dressing when you’re ready to serve.

Side shot of tortellini salad in a white bowl.
Overhead shot of tortellini salad in a white bowl.
Print

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!
Course Brunch, Dinner, Lunch
Cuisine Italian
Total Cost ($17.57 recipe / $1.46 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 cups
Calories 186kcal
Author Monti – Budget Bytes

Ingredients

  • 1 summer squash $1.10
  • 1 zucchini $0.75
  • 1/2 tsp salt $0.02
  • 1 pint cherry tomatoes $3.00
  • 1/2 red onion $0.38
  • 2 cups fresh baby spinach, packed $3.49
  • 1/2 cup sliced black olives $1.99
  • 3/4 cup Italian dressing $1.42
  • 1/2 cup chopped Italian Parsley $0.30
  • 1/4 cup Parmesan cheese $0.33
  • 1 lb cheese tortellini $4.79

Instructions

  • First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
  • While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
  • Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
  • Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
  • Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g
Overhead shot of tortellini salad in a white bowl.

How to Make Tortellini Salad – Step By Step Photos

Overhead shot of tortellini cooking in a silver pot with a wood-handled spoon in it.

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

Overhead shot of chopped veggies in a white bowl with salt being sprinkled on top.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Overhead shot of chopped tomato, onion, and spinach.
Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

Overhead shot of tortellini salad in a white bowl.

More Easy Salads

The post Tortellini Salad appeared first on Budget Bytes.

Easy Quiche Lorraine

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

The post Easy Quiche Lorraine appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

The best part of making this Quiche Lorraine recipe is its versatility. If you’re not intent on keeping things traditional, you can substitute almost all ingredients to better fit your preferences.

  • Eggs – these create the custard necessary to bind all of the ingredients together. You can substitute eggs with a vegan egg alternative, like Just Egg.
  • Cream Cheese, Heavy Cream, and Milk– the fat in the cream cheese, heavy cream, and milk helps create a silky custard texture. You can substitute the heavy cream with all milk and two tablespoons of butter. Use plant-based cream cheese, heavy cream, and milk alternatives if you don’t do dairy.
  • Bacon– adds a big hit of smoky, salty savoriness. You can substitute it with ham, pancetta, salami, or your favorite meatless bacon alternative. If you don’t do pork, use diced roasted chicken or turkey.
  • Swiss Cheese – is the traditional choice for Quiche Lorraine, but use whatever cheese you have handy. Gouda, provolone, cheddar, and mozzarella are all excellent substitutions.
  • Puff Pastry – is the vehicle that holds the filling. Par-baking the puff pastry helps keep it from getting soggy as the liquid custard bakes. Pie crust is the traditional choice for quiche, and makes a great substitute for puff pastry. Of course, you can always make my Easy 3-Ingredient Pie Crust.
  • Onion and Garlic – these aromatics help flavor the custard. You can substitute them with leeks, green onions, or shallots. You can also replace the onion with one teaspoon of onion powder or one tablespoon of dried onion flakes and the garlic with one-eighth of a teaspoon of garlic powder. Add them to the custard when you add the nutmeg to prevent scorching.
  • Nutmeg– just a pinch helps enhance the creamy flavor of the custard. If you don’t have nutmeg, skip it.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

What To Serve With Quiche Lorraine

You can take Quiche Lorraine from a light breakfast or lunch to a full-on dinner by pairing it with a soup, salad, or a veggie-based side dish. Try some of these Budget Bytes favorites!

How To Store Quiche Lorraine

Allow your quiche to cool completely before storing it in the fridge. If leaving it in the pie pan, cover leftovers with plastic wrap or aluminum foil and refrigerate for up to four days. You can also slice what’s left of the quiche and store the slices in an airtight container. To freeze leftovers, portion and wrap the pieces in aluminum foil, then place them in a freezer-safe container. They will remain fresh for up to a month.

How To Reheat Leftovers

Bring refrigerated slices to room temperature while you preheat your oven to 350°F. Thaw frozen slices overnight in the fridge. Then, cover the crust with aluminum foil or a pie shield and reheat for fifteen minutes or until steaming. In a pinch, you can reheat leftovers in your microwave, but be warned, the texture will become slightly rubbery.

Overhead shot of a slice of Quiche Lorraine on a white plate with a fork in it.
Overhead shot of a slice of Quiche Lorraine being lifted out of the pie plate.
Print

Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine French
Total Cost $10.13 recipe / $1.27 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 446kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 sheet puff pastry $3.25
  • 4 strips bacon $1.00
  • 1 yellow onion, diced $0.41
  • 1 clove garlic, minced $0.08
  • 2 cups shredded Swiss cheese $2.15
  • 4 oz cream cheese $1.10
  • 1/4 cup heavy cream, plus more for brushing crust edges $0.42
  • 1/4 cup milk $0.17
  • 5 eggs, lightly beaten $1.33
  • 1/4 tsp ground nutmeg $0.10
  • 1/2 tsp salt $0.04
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

  • Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
  • Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
  • While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
  • Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
  • Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
  • In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
  • Add the eggs, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling.
  • Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
  • Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.
*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g
Overhead shot of Quiche Lorraine in a pie plate.

How to Make Quiche Lorraine – Step by Step Photos

Overhead shot of puff pastry being trimmed.
Set a rack in the middle of your oven and preheat it to 425°F. Next, roll 1 sheet of puff pastry into an 11-inch square. Transfer the puff pastry to a 9-inch diameter pie plate. Trim the edges.
Overhead shot of dry beans/ pie weights being added to the parchment paper-lined sheet of puff pastry.

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

Overhead shot of bacon frying in a pan.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Overhead shot of beans being removed from par-baked crust.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Overhead shot of onions and garlic being cooked in a pan with bacon drippings.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute).

Overhead shot of whipped cream cheese, heavy cream, and milk.

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Overhead shot of quiche ingredients in a bowl.

Add the 5 eggs, ¼ teaspoon of nutmeg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

Overhead shot of cream being brushed on puff pastry.
Finally, pour the filling into the prebaked crust. Then, brush the edges of the crust with 1 teaspoon of heavy cream.
Overhead shot of Quiche Lorraine in a pie plate.
Cover the edges of the quiche with a pie shield or aluminum foil ring. Then bake until the crust is golden brown and the filling sets, about 25 minutes. You will know the filling has set when you insert a toothpick in the middle and it comes out clean. Cool for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.
Side shot of a slice of Quiche Lorraine being lifted out of the pie plate.

More Easy Quiche and Frittata Recipes

The post Easy Quiche Lorraine appeared first on Budget Bytes.

Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

The post Pasta e Fagioli appeared first on Budget Bytes.

If you’re looking for a super cozy and hearty soup to get you through ’til spring, you’ve got to try this Pasta e Fagioli for dinner tonight. I was lucky enough to eat Pasta e Fagioli for the first time in Italy, and it was so good—I wanted to lick the bowl clean after finishing the last spoonful! I’ve tweaked my own version over the years, combining techniques from both traditional Italian versions and Americanized ones, finally arriving at a soup that is easy to prepare, insanely nostalgic, and comforting.

Large bowl of pasta e fagioli soup in a white bowl with a black spoon and topped with a torn piece of bread and surrounded by other ingredients like more bread, uncooked pasta, and a decorative blue and white napkin.

What is Pasta e Fagioli?

Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), also called “Pasta Fazool” in Italian-American slang, simply means “pasta and beans.” This lesser-known Italian staple feels indulgent thanks to a whisper of bacon and a handful of pasta, but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought. Pasta e Fagioli is made with…

  • Cannellini beans (But any white bean will work!)
  • Small-shaped pasta (most often ditalini or acini di pepe)
  • Tomato broth enhanced with smoky pork
  • Fresh herbs (typically rosemary or thyme)
  • Aromatic vegetables (onions, carrots, and celery)
  • Parmesan cheese and fresh Italian parsley

budget tips

I made some modifications to traditional versions of Pasta e Fagioli over the years in order to suit my tastes—and now, to make it more budget-friendly. 

  • Most recipes use pancetta as the pork element. Since it’s harder to find in most U.S. grocery stores and tends to be more pricey, we opted for bacon.
  • We used grated parmesan, the most cost-conscious option, but reaching for shredded parmesan—or the real thing! —will take this soup to the next level.
  • While rosemary is the most common herb used in this type of soup, I think it’s a really overwhelming flavor even in small amounts. I prefer to use oregano since I always have it on hand.

Weeknight shortcuts 

Pasta e Fagioli is a pretty straightforward recipe as it is, but here are a few shortcuts you can take to make it come together in 30 minutes :

  • Skip the herbs, spices, oil, and crushed tomatoes, and grab a jar of pre-made marinara or another tomato-based pasta sauce. (Since most store-bought sauces are sold in 24-25 oz. jars, you can make up the remaining 3-4oz of liquid called for in the recipe with an equal amount of water or broth.)
  • Use a Mirepoix-Style frozen vegetable blend to cut down on prep time.

How to store pasta e Fagioli leftovers

If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

How to serve pasta e fagioli

Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Foccacia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

Side view of a white serving bowl filled with Pasta e Fagioli topped with parsley, parmesean cheese, bacon crumbles and crusty Irish Soda Bread.
Dutch oven filled with finished Pasta e Fagioli soup topped with chopped parsley and parmesan cheese, with a ladle tucked into the right side of the soup.
Print

Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.
Course Dinner, Soup
Cuisine Italian
Total Cost $6.71 RECIPE / $1.12 SERVING
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 1.5 cups
Calories 248kcal
Author Marion – Budget Bytes
Cost $6.71 RECIPE / $1.12 SERVING

Equipment

Ingredients

  • 4 oz. bacon, sliced $1.20
  • 1 Tbsp olive oil $0.13
  • 1 onion, finely diced $0.37
  • 2 carrots, finely diced $0.29
  • 3 stalks celery, finely diced $0.32
  • 4 cloves garlic, minced $0.32
  • 1/4 tsp red pepper flakes $0.04
  • 1/2 tsp dried oregano $0.08
  • 1/2 tsp salt $0.02
  • 1/2 tsp pepper $0.02
  • 1 15oz. can cannelinni beans $0.89
  • 1 28oz. can crushed tomatoes $1.69
  • 1 1/2 cups water
  • 2 cups vegetable broth* $0.24
  • 1 cup ditalini (uncooked)** $0.39
  • 1/4 cup grated Parmesan cheese $0.36
  • 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

Instructions

  • Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
  • While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
  • Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
  • Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
  • Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
  • Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
  • Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
  • Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.
**If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

Nutrition

Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g
Close up of a ladle full of cooked pasta e fagioli soup and a large pot full of more soup in the background.

How to Make Pasta E Fagioli – Step by Step Photos

Small slices of bacon frying in the bottom of a large dutch oven.

Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

A large dutch oven filled halfway with uncooked diced onions, diced carrots, diced celery with cooked bacon slices underneath and piles of dried red pepper, minced garlic and dried oregano, salt and pepper on top.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

A large pot half filled with sauteed vegetables, uncooked white beans and crushed tomatoes, and a hand overhead pouring vegetable broth into the pot with a liquid measuring cup.

Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Large pot filled with pasta e fagioli soup simmering to cook before adding the final ingredients.

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Hand pouring uncooked ditalini into a pot of simmering pasta e fagioli soup.

Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

A close up shot of a wooden spoon raised above a cooked pot of pasta e fagioli soup.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

A large pot filled with cooked pasta e fagioli soup with a wooden spoon on the right side of the pot, and a hand tossing in grated parmesan cheese and chopped parsley sitting on top of the soup inside the pot.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

Finished Pasta e Fagioli soup with a wooden spoon sticking out of the top right side of the pot.

If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Side view of a bowl of pasta e fagioli soup topped with bacon, parsley and parmesan cheese with a black soup spoon and a torn piece of bread on the side.

Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

More Cozy Soup Recipes

Three bowls of rosemary garlic white bean soup with different toppings (pesto, croutons, Parmesan).

Easy Rosemary Garlic White Bean Soup

4.79 from 119 votes
A spoonful of homemade Zuppa Toscana ready to be eaten.

Zuppa Toscana

4.85 from 132 votes
Close up overhead view of a bowl of chicken noodle soup.

Chicken Noodle Soup

4.91 from 154 votes

The post Pasta e Fagioli appeared first on Budget Bytes.

Carrot Soup

Roasted carrots and brown butter take a humble carrot soup to a new level of yum. PS this recipe got props from Chef Gordon Ramsay. Try it!

The post Carrot Soup appeared first on Budget Bytes.

When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not afford to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.

Overhead shot of carrot soup in a white Dutch oven with sour cream swirled in it.

Is Roasting Necessary?

Roasting is what makes this soup special. It’s the greatest gift you can give a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting also reduces the time you’ll need to keep your carrots simmering on a stove. Make sure to slice carrots evenly, so they cook at the same pace.

Boiling Instead of Simmering

Do your best to keep your soup at a simmer, not a boil. You’re looking for gentle bubbles and steam. Otherwise, you’re evaporating most of your liquid before the carrots are through cooking. Boiling soup also causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can also apply that equation to your love life. You’re welcome.)

Overhead shot of carrot soup in three white bowls with sour cream swirled in it

Can I freeze carrot soup?

Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should keep for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

What can I serve with carrot soup?

This soup is very filling, but it also pairs well with these fantastic recipes:

Overhead shot of carrot soup in a white Dutch Oven with sour cream swirled in it.

Side shot of white bowl with carrot soup in it.

Carrot Soup

This roasted carrot soup transforms the humble carrot into a vibrant meal. It scores major points for being as economical as it is hearty. Keep it vegetarian or add chicken breast for a protein punch.
Course Dinner, Lunch
Cuisine American
Total Cost $4.71 recipe / $1.03 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 2 cups each
Calories 504kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 lbs carrots $1.49
  • 2 Tbsp olive oil $0.12
  • 1/2 tsp salt $0.03
  • 4 Tbsp salted butter $0.50
  • 1 yellow onion $0.65
  • 1 tsp thyme $0.10
  • 3 cups water $0.00
  • 3 cups chicken broth $0.36
  • 1 cup heavy cream $1.12
  • 2 tsp fresh ginger $0.21
  • 2 sprigs Italian parsley (optional) $0.05
  • 4 Tbsp sour cream (optional) $0.08

Instructions

  • Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  • Dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  • Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  • Add the chicken broth and water and cover. Simmer until carrots are done.
  • When the carrots have begun to caramelize, take them out of the oven.
  • Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork.
  • Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  • Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Nutrition

Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g
Overhead shot of three bowls of carrot soup with sour cream swirled in them.

How to Make Carrot Soup – Step by Step Photos

Overhead shot of sliced raw carrots in a sheet pan.

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

Overhead shot of butter browning.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it cook for a minute.

Overhead shot of butter browning.

Add the diced onion to the browned butter and thyme. Cook the onion until they it is translucent, about two minutes.

Overhead shot of chicken stock being poured into soup base.

Add the 3 cups of chicken broth and the 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Cover and simmer with the lid on until the carrots are ready.

Overhead shot of sheet pan with roasted carrots.

Once the carrots have started to caramelize, take them out of the oven.

Overhead shot of carrots cooking in cream mixture.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork.

Overhead shot of blended carrot soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. Add half of the soup to the blender and puree. Repeat.

Overhead shot of carrot soup in a white bowl with sour cream swirled in it.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Try These Other Great Creamy Soups

The post Carrot Soup appeared first on Budget Bytes.