Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.

The post Slow Cooker Beef Stew appeared first on Budget Bytes.

Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as the scent in my house while I cooked this Slow Cooker Beef Stew. The aroma had me checking the clock every 15 minutes to see if it was done yet. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This is definitely a recipe you want to make before winter is over!

Overhead view of a beef stew in the slow cooker.

Ingredients for Beef Stew

Beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this beef stew up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it. Here’s what you’ll need for the most incredible beef stew ever:

  • Beef Stew Meat – Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a slow cooker).
  • All-Purpose Flour – Lightly coating the stew meat in flour and then searing it before it goes into the slow cooker increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
  • Vegetables – We use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
  • Beef Broth – Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. We like to use Better Than Bouillon to make our broth.
  • Seasonings – This is where we really take the flavor to the next level. For this recipe, we combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.

Tips for the Best Beef Stew

  • Sear the meat first. Browning the beef gives it an extra deep flavor that can’t be achieved in the moist environment of the slow cooker alone.
  • Add extra umami. Adding ingredients to the broth that contain a lot of umami, like Worcestershire sauce and soy sauce, ramps up the flavor in the stew and makes the flavor extra “meaty”.
  • Don’t rush it. Stew meat needs to cook low and slow for a long time in order for the tough connective tissues to break down and become tender. If your stew meat is tough, reduce the heat and cook it a little longer.
  • Don’t skip the veggies. Including a variety of vegetables in your stew not only adds texture and color, but the vegetables add a ton of extra flavor to the gravy, so you’ll get a delicious, multi-dimensional flavor in the final stew.
Overhead view of a bowl of beef stew with a spoon.

How to Thicken Beef Stew

There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir the vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.

Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a glossy appearance.

What Else Can I add?

This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

What Do you Serve with Beef Stew?

Beef stew is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.

Side view of beef stew in the slow cooker.
Close up overhead view of beef stew in a bowl.
Print

Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.
Course Dinner, Main Course
Cuisine American
Total Cost $16.20 recipe / $2.03 serving
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 8 1.25 cups each
Calories 269kcal

Equipment

Ingredients

  • 2 lbs. red potatoes $2.40
  • 1 yellow onion $0.37
  • 3 carrots $0.44
  • 4 stalks celery $0.44
  • 4 cloves garlic $0.32
  • 1.5 lbs. beef stew meat $11.24
  • 2 Tbsp all-purpose flour $0.03
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 2 cups beef broth $0.27
  • 2 Tbsp Dijon mustard $0.13
  • 1 Tbsp Worcestershire sauce $0.06
  • 1 Tbsp soy sauce $0.06
  • 1.5 tsp brown sugar $0.02
  • 1.5 tsp dried rosemary $0.15
  • 1.5 tsp dried thyme $0.15

Instructions

  • Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
  • Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
  • Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
  • Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
  • Pour the broth over the ingredients in the slow cooker and everything a good stir.
  • Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
  • After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 269kcal | Carbohydrates: 26g | Protein: 23g | Fat: 8g | Sodium: 591mg | Fiber: 3g

Love Beef Stew? You’ve got to try my Chicken Stew next! 

How to Make Slow Cooker Beef Stew – Step by Step Photos

Vegetables for beef stew on a cutting board.

Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.

Vegetables in a slow cooker.

Place all of your chopped vegetables in a 4 or 5 quart slow cooker. 

Stew meat in a bowl coated with flour, salt, and pepper.

Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.

Browned beef in a skillet.

Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.

Ingredients for the gravy added to the skillet.

Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.

Broth being poured over the ingredients in the slow cooker.

Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.

Slow cooker being covered with a lid.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

Cooked beef stew in the slow cooker.

After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…

Stirred beef stew in the slow cooker.

Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).

Close up overhead view of beef stew in a bowl.

Serve the Slow Cooker Beef Stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!

The post Slow Cooker Beef Stew appeared first on Budget Bytes.

Baked Gnocchi with Kale & Sausage

This Baked Gnocchi with Kale and Sausage is hearty and delicious. Vegetarian-adaptable and easy enough for weeknights. A cozy one-pan meal that comes together in about 30 minutes! This one-pan, Baked Gnocchi is super simple to make. Make your own gnocc…

Baked Gnocchi with tomato sauce, kale, Italian sausage and melty mozzarella cheese - a delicious one-pan meal that can be made in 30 minutes.
This Baked Gnocchi with Kale and Sausage is hearty and delicious. Vegetarian-adaptable and easy enough for weeknights. A cozy one-pan meal that comes together in about 30 minutes! This one-pan, Baked Gnocchi is super simple to make. Make your own gnocchi or use your favorite store-bought variety. Use Italian sausage links, or a vegetarian, plant…

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These easy cauliflower recipes are bursting with so much flavor! Try something new tonight, like cauliflower soup, cauliflower tacos, cauliflower pasta, cauliflower steaks, cauliflower rice, or our "go-to" roasted cauliflower, the perfect side dish to any meal!
These easy cauliflower recipes are bursting with flavor! Try something new tonight, like cauliflower soup, cauliflower tacos, cauliflower pasta, cauliflower steaks, cauliflower rice, or our "go-to" roasted cauliflower, the perfect side dish to any meal!

Tom Yum Soup

Delicious and warming, Tom Yum Soup is a classic Thai soup best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!

Delicious and warming, Tom Yum Soup is a classic Thai soup that is best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!
Delicious and warming, Tom Yum Soup is a classic Thai soup best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!

Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick lunch or dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

The post Easy Dumpling Soup appeared first on Budget Bytes.

Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, in order to scratch that “itch” for whatever takeout favorite I’m craving when ordering out isn’t on the menu.

A large white bowl filled with dumpling soup and surrounded by a small bowl of white sesame seeds, an open jar of chili crisp and an orange decorative towel.

What is dumpling soup?

Our version of dumpling soup is a quick, semi-homemade soup inspired by dumpling soups found in Chinese, Korean and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top. Here’s what you need for this Easy Dumpling Soup:

  • Frozen dumplings — You can find Asian-style dumplings in the freezer section, usually filled with pork, vegetables, shrimp, or a combination of those ingredients.
  • Broth — We fortified our vegetable broth with soy sauce and toasted sesame oil!
  • A handful of fresh greens — like sliced green onions, fresh spinach, or baby bok choy
  • Condiments — Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, cilantro, and more!

Is this an authentic recipe?

No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

What kind of dumplings to buy

Most grocery stores offer a variety of frozen dumplings options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. If you’re operating on an extra-tight budget, visiting an Asian grocery store is a great place to find a wider selection, larger quantities, and even lower prices.

How to know the dumplings are fully cooked:

Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

Are the leftovers ANY good?

I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

Take your Dumpling Soup to the next level

Some great flavor and topping additions for this soup are: 

  • Cubed tofu, cooked chicken, or another prepared protein
  • Mushrooms, or other fresh or frozen vegetables
  • Half of a hard-boiled egg
  • Fish sauce
  • Kimchi
  • Cilantro
  • Mirin 
  • Rice Vinegar or Lime Juice
  • Miso paste
  • A prepared sauce like Scheuzan chili oil, chili garlic sauce, sriracha, teriyaki sauce, or a prepared “dumpling sauce”
  • Sesame seeds, crushed nori, or a store-bought Furikake blend

My go-to Topping combinations

Plan to add any extra condiments and toppings directly to each serving bowl, so each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl): 

  • 1 Tbsp kimchi + handful of torn cilantro 
  • ¼ tsp Szechuan chili oil + hardboiled egg 
  • Sliced mushrooms + nori + sesame seeds
A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.
Print

Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.
Course Dinner, Lunch
Cuisine Asian, Chinese, Japanese, Korean
Total Cost $2.98 RECIPE / $1.49 SERVING
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 bowls
Calories 290kcal

Ingredients

  • 10 frozen dumplings* $2.00
  • 2 cups vegetable broth** $0.24
  • 1 Tbsp soy sauce $0.06
  • 1 tsp toasted sesame oil $0.06
  • 1 green onion, thinly sliced, white and green parts separated $0.11
  • 1/2 cup fresh spinach*** $0.15

Garnishes, optional

Instructions

  • Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
  • Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
  • Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
  • Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
  • Split the soup into 2 serving bowls and top with any desired condiments.

See how we calculate recipe costs here.

Notes

*You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.
**We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 
***or baby bok choy

Nutrition

Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g
A single dumpling parcel on a black spoon raised above a large white bowl filled with dumpling soup topped with white sesame seeds and red chili crisp and an orange decorative towel.

How to Make easy dumpling soup – Step by Step Photos

A measuring cup of soup is poured into a small saucepan containing soy sauce, toasted sesame oil and the white parts of a green onion.

In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

Frozen dumplings in a white bowl being poured into a pot of boiling broth.

Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

A pile of fresh spinach sitting on top of a pot full of warm dumpling soup.

Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

A medium-sized pot of finished dumpling soup.

Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

GET IN MY BELLY!

The post Easy Dumpling Soup appeared first on Budget Bytes.

Cabbage Stir Fry

This quick & easy Cabbage Stir Fry overflows with savory Asian flavor. Add protein of choice & serve over rice or soba noodles. Ready in 30 mins!

This quick and simple Cabbage Stir Fry is humble yet overflowing with savory flavor. Full of amazing health benefits, cabbage takes center stage here transforming into a luscious side dish or perfect topping for rice or buckwheat soba noodles. Ready to serve in about 30 minutes!
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Cabbage Steaks: Plus 30 easy cabbage recipes!
These delicious cabbage recipes are perfect any time of year! From fresh, cool, crunchy cabbage slaws to warming cabbage soups, and wholesome dinners, the humble cabbage can take center stage the whole year round!

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

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.

The post Creamy Tortellini Soup 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.
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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
Cost $6.71 RECIPE / $1.12 SERVING

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!

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