This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

Why we love this recipe:

• The slow cooker works its magic: this roast is so tender and cooks mostly hands off! I love crockpot meals for busy days.
• The flavorful gravy! I know some of you might feel skeptical about some of gravy ingredients… but trust me on this one! They add the perfect pop of flavor to finish before serving.
• It’s a meal in one: no side dishes needed! (But I wouldn’t turn down one of Mom’s Homemade Buns or these golden Brioche Buns 😉)

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)

3. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
4. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor. Before serving, finish your gravy and thicken further if needed.

What’s the best cut of meat for pot roast?

• You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
• That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
• It is not an expensive cut, but it has great marbling which leads to very tender meat.
• You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Pot Roast recipe in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Crockpot Pot Roast:

• This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
• To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
• You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

What to serve with pot roast:

This recipe has protein, carbs and vegetables so it really is a meal in one.

That being said, I’ll never turn down some crusty No Knead Bread or a Homemade Dinner Roll to mop out all of that gravy!

You can serve something green on the side for a pop of freshness if you like — I’d recommend this easy Broccoli Salad, Roasted Green Beans or Cheesy Baked Asparagus.

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Slow Cooker Pot Roast (the BEST gravy!)

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 1½ teaspoons seasoning salt (I use Lawry’s)
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
• 2 tablespoons oil
• ½ medium onion finely chopped
• 1½ cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid honey
• 1½ tablespoons corn starch
• 1 tablespoon water
• 2 large carrots peeled and sliced
• 1.5 lbs baby potatoes halved if large
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
• Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
• Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
• Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
• Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. (*For firmer vegetables, you can add them about 2-3 hours in to the cook time)
• Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. If desired, you can place the juices in a small saucepan and thicken with additional corn starch slurry.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg

More slow cooker comfort food recipes you’ll love!

• Crockpot Creamy Garlic Chicken — this sauce is dreamy over some mashed potatoes or pasta!
• Crockpot Lasagna Soup (quick & easy!) — perfect for dunking some Cheesy Garlic Bread!
• Slow Cooker Creamy Tomato Basil Chicken Breast — a family favorite.
• Crockpot Tuscan Chicken — full of flavor!

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Do you love lasagna as much as we do? Try these Lasagna Roll Ups, this Crockpot Lasagna Soup or this Chocolate Lasagna for dessert!

Sharing this Easy Lasagna recipe here on The Recipe Rebel, I’ll admit, is mostly for me.

That’s right.

I occasionally have purely selfish motives here (and my motives are almost entirely selfish when cheesy pasta is involved ).

The thing is, I realized one day that lasagna is one of those easy dinner ideas I hadn’t yet mastered, because I never use a recipe.

So I have made some amazing lasagna, and I have made some dry lasagnas, and I have made some soupy lasagnas, and I struggled to get consistent results.

I figured the only thing to do was to come up with The Perfect Easy Lasagna Recipe to share here, and that would force me to actually get in my kitchen and figure out the best ratios of sauce to pasta to cheese and then we would all be making amazing lasagnas forevermore.

Just don’t forget the Cheesy Garlic Bread!

What is authentic lasagna?

All I have to say to this is: who’s to say?

Even in Italy, there are so many variations of a classic lasagna recipe depending on where you live, that I don’t know if we can really claim there’s one right way.

Some Lasagnas have a layer of ricotta, cheese and egg mixture layered with meat sauce.

Some Lasagna recipes have cottage cheese (I feel like this is a Canadian prairies thing, but I could be wrong).

Some Lasagna recipes have a layer of bechamel sauce rather than ricotta or cottage cheese.

So this is my interpretation of the best lasagna recipe, and I think it’s pretty delicious! I’d love to hear which way you prefer it in the comments.

Easy Lasagna Ingredients:

• Ground Beef: I choose to use lean ground beef so there is little fat to drain. If you are using regular ground beef, you may want to drain the fat before continuing. Feel free to swap this out with ground turkey, chicken or pork.
• Italian Sausage: Italian sausage is a must here (in my opinion!) because it adds so much flavor without having to add a bunch of different spices. If you swap it out, you’ll want to make sure to compensate by adding additional seasonings.
• Onion: adds depth of flavor that can’t be missed!
• Garlic: opt for freshly minced garlic for the best flavor, but pre-minced works in a pinch.
• Salt and Italian Seasoning: because the sausage adds so much flavor, I keep the rest of our seasonings pretty basic. If you like extra kick, you can add a ½ teaspoon of red pepper flakes as well.
• Tomato Pasta Sauce: a simple marinara sauce or similar tomato sauce works great here! Keep in mind the more flavor your sauce has, the more it will add to the lasagna.
• Water: a little bit of water added to our sauce ensures that our lasagna doesn’t get dry as our noodles cook.
• Ricotta cheese: I use Ricotta cheese in this lasagna — you don’t notice the texture and it adds a deliciously mild, creamy flavor.
• Frozen Spinach: I prefer to use frozen spinach, thawed and squeezed dry, because it is already shrunk down considerably and it’s easy to mix into the filling. You can substitute with fresh, finely chopped spinach if you prefer.
• Cream: keeps our Ricotta filling from becoming dry.
• Egg: binds our Ricotta filling to keep it in place.
• Parmesan cheese: adds the best salty, cheesy flavor.
• Mozzarella cheese: a must have! In our cheese filling and a solid layer on top.
• Oven Ready Lasagna Noodles: I love using oven ready lasagna noodles because it takes out one step in an admittedly long process. They make this Easy Lasagna recipe much more convenient! You can use regular lasagna noodles, pre-cooked to al dente, and omit the water in the sauce.

How to make Lasagna:

Here is a quick overview of the recipe! Scroll down to the recipe card for all the details you need.

1. Brown your meat and onion: in this recipe I like to use a combination of ground beef and Italian sausage because it adds a ton of flavor without us really having to put in any extra work!
2. Add your spices: adding your spices and garlic before your liquid really brings the flavor to life.

3. Add the tomato sauce and simmer your sauce until the flavors meld together.
4. Make the ricotta cheese mixture: Stir together the ricotta, seasonings, cheese and egg to hold it all together.

5. Layer it up: Start with a little meat sauce in the bottom of the baking dish to ensure your noodles don’t stick to the bottom, then top with noodles, ricotta, and meat sauce and then repeat. Dump allllll of that extra mozzarella on the top for good measure!
6. Cover and bake: Covering the lasagna with aluminum foil to bake ensures that the moisture stays inside and cooks the noodles. We will uncover once we add the cheese and let it sit at room temperature for some time before slicing to help it set well.

Variations on this Easy Lasagna Recipe:

And because there are about 1 million different ways to make lasagna, here are a few tips to get it just the way you like:

• You can swap the ricotta for cottage cheese and change nothing else at all. See how easy that was! Simply mix it up with the cheese just like you would ricotta.
• Can you make lasagna without ricotta or cottage cheese? Absolutely! You can actually skip it altogether or use a Bechamel Sauce instead! (Just don’t tell anyone)
• Want to add extra veggies? Go for it! I often do, but I wanted to keep this lasagna recipe as simple as possible to start. Finely chopped carrots, celery, mushrooms, kale or spinach would be great, and you can add them when you’re cooking the meat.
• Don’t have an Italian sausage? You can use all ground beef or sub for ground turkey or pork, but you will want to increase the seasonings somewhat.

What’s the correct layering for lasagna?

To prepare your pan for your lasagna layers, it’s always a good idea to spray with non stick spray and then spread a bit of the red sauce in the bottom to keep the oven ready noodles moist and prevent them from sticking. From there, this is the best way to layer your lasagna:

1. Noodles
2. Ricotta cheese mixture
3. Red sauce
4. Repeat until all layers are done, then add your mozzarella on top!

Make ahead Lasagna method:

Lasagna is the perfect meal prep or make ahead meal! Just follow these steps:

1. Prepare your lasagna up to the point of baking, leaving the mozzarella cheese off for now.
2. Cool for 30-60 minutes at room temperature, then cover with aluminum foil and refrigerate up to 2 days.
3. Continue with the baking instructions, adding a splash of water around the edges if the noodles appear to have soaked up a lot of the sauce.

How to freeze lasagna:

One of the best things about a good homemade lasagna is how easy it is to make ahead, and it still tastes just as amazing when you bake it later!

You can wrap and refrigerate the lasagna for 3-4 days before baking, or you can freeze it to enjoy it even later.

To freeze lasagna before baking, you can add the cheese before freezing or just before baking — I prefer to add it during the last ten minutes so it doesn’t get stuck to my foil!

Wrap tightly in plastic wrap and then foil, or use an airtight, freezer safe lid. Freeze up to 3 months before baking.

To bake, let thaw at room temperature throughout the day – 8 hours – or overnight in the refrigerator. Bake for 1-1.5 hours until heated through. Top with cheese and bake until melted.

What to serve with this Easy Lasagna Recipe:

Lasagna is a favorite here, and we love to serve it with a side of Garlic Bread, a basket of Homemade Breadsticks or some Homemade Dinner Rolls Recipe and Garlic Butter.

Want something green to serve with it? Try these Roasted Green Beans, Broccoli Casserole or Easy Broccoli Salad!

More baked pasta recipes you’ll love!

• Try this Tuscan Chicken Pasta Bake if you love a creamy white sauce.
• Try this Rigatoni Pasta Bake if you love lasagna flavors but don’t feel like layering!
• Go for this Baked Mostaccioli Pasta if you love tomato-based pastas.
• Choose this Cheese Cannelloni Recipe if you want to impress your family!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 lb Italian sausage loose packed or casings removed (5 sausages)
• 1 onion finely diced
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 3.5 cups jarred tomato pasta sauce about 1.5 jars
• 1/4 cup water
• 2 cups Ricotta cheese 450g
• 1/2 cup frozen spinach thawed and squeezed dry (100g)
• 1/4 cup cream
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 3 cups shredded Mozzarella cheese divided
• 12 oven ready lasagna noodles

US Customary – Metric

Instructions

• In a large pan, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of liquid in the pan, drain it before continuing.
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat to cool slightly. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)
• In a medium bowl, stir together Ricotta, spinach, cream, egg and Parmesan and 1 cup of Mozzarella cheese. Set aside.
• Preheat oven to 350 degrees F (if baking right away) and lightly grease a deep 9×13" pan.
• Spread just enough meat sauce in the bottom of the pan to create a thin layer.
• Top with 3 lasagna noodles. Spread the noodles with ⅓ of the Ricotta mixture, and top that with ¼ of the meat sauce.
• Repeat layers 3 times, and on the last layer of noodles spread only the remaining meat sauce.
• Lightly grease a piece of tin foil or oven safe lid and place over top of the lasagna. Bake for 40-45 minutes until noodles are tender (this can take up to 60 minutes, depending on your brand of pasta) — it will still be juicy at this point and that's okay.
• Remove the foil and sprinkle with remaining 2 cups mozzarella cheese. Bake for 10 minutes until melted and broil for 2 minutes if desired to brown the cheese.
• Remove from the oven and let rest for 10-15 minutes — there should not be any liquid remaining on the edges after this rest. Slice and serve.

Video

Nutrition

Calories: 493cal | Carbohydrates: 29g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1252mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 7mg | Calcium: 313mg | Iron: 3mg

The post Easy Lasagna Recipe appeared first on The Recipe Rebel.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before! 

Soup is one of my favorite foods any time of year, but especially in the cooler months. 

One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing! 

All of the ingredients cook and blend together to create such an incredible depth of flavor. 

This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).

This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead. 

Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!

Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff. 

With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.

It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!

If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven. 

You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger Casserole, BBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

• Beef: use good-quality, lean ground beef for the best flavor. 
• Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance. 
• Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
• Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals. 
• Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency. 
• Flour: use all-purpose flour or cornstarch to thicken the soup as needed. 
• Cheese: I stir in shredded cheddar cheese to the soup but also add some on top. 

How to Make this Slow Cooker Cheeseburger Soup Recipe

Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.

1. Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
2. Make cream mixture: Whisk together the half and half and flour until combined.

3. Add cream to pot: Stir into the slow cooker, cover, and cook again.
4. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

Tips and Notes

• Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
• Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed. 

Crock Pot Cheeseburger Soup Variations

• Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor. 
• Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
• Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here. 
• Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice! 
• Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns. 

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan Bread, Homemade Breadsticks, or Mom’s Homemade Buns. 

This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

Or add some veggies like Green Beans and Bacon for extra nutruents. 

More Delicious Soup Recipes To Try

Dinner

Creamy Chicken and Rice Soup

Dinner

Roasted Red Pepper Soup

Dinner

Italian Sausage Soup

Dinner

Cabbage Roll Soup

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Lightened Up Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

Calories 424cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• ½ medium onion (finely diced)
• 2 cloves garlic (minced)
• 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• 4 cups low sodium chicken broth
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons all purpose flour or corn starch
• 1 ½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
• Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
• In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
• Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.

Video

Notes

Prep Ahead

You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!

Ingredients and Substitutions:

• Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
• Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
• Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
• Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
• Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.

Storage

• Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
• Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.

Nutrition

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

The post Slow Cooker Cheeseburger Soup appeared first on The Recipe Rebel.

Love hearty soups? Try this Italian Meatball Soup, this Leftover Turkey Soup or this Chicken Dumpling Soup next!

This Italian wedding soup recipe is perfect for cold winter days when you’re longing for a comforting and filling meal for the whole family.

It’s a bit of a labor of love, but it’s so worth it for the amazing rich flavors in every bite!

Of course, you can use meatballs from the grocery store, but in my opinion, nothing beats homemade meatballs from scratch.

If you go store-bought, no judgment here! We all need a shortcut sometimes (just don’t forget the Cheddar Bay Biscuits for dunking!).

Once you have the meatballs, you’re going to put them into a wonderfully savory soup base with loads of veggies, flavorful broth, and even a bit of parmesan rind that will melt right into the soup to make it even richer!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Ingredients Needed:

The ingredient list is longer than some of my soup recipes, but it’s worth it I promise! Even my soup-resistant children love this meatball soup

Meatballs

• Bread: use 1 slice of soft bread to give the ground meat more substance when rolling it into meatballs.
• Meat: use a mixture of ground beef and ground pork. Use lean when available so there is not excess fat in the soup.
• Cheese: freshly grated Parmesan is packed with flavor!
• Egg: for binding the ground meat and other ingredients together to form balls.
• Seasoning: Italian seasoning with kosher salt and freshly ground black pepper works great in this recipe for getting those classic Italian flavors in this soup.

Italian Wedding Soup

• Vegetables: a classic trio of carrots, celery, and onion will give you a great savory flavor for the base of this delicious soup.
• Seaoning: freshly minced garlic, Italian seasoning, kosher salt, a bay leaf, and red pepper flakes, make this soup packed with flavor
• Broth: low-sodium chicken broth works great in this soup to add a depth of flavor, and enables you to control the salt content here.
• Cheese: use a Parmesan rind as it will soften in the soup while it cooks, giving an amazing umami depth of flavor that you won’t regret!
• Pasta: I used ditalini pasta, but orzo pasta or anything else very small will work. Acini De Pepe pasta is the traditional choice for Italian Wedding Soup.
• Spinach: fresh spinach leaves add great color and extra nutrients to this soup.

How to Make Italian Wedding Soup

This classic Italian soup is great for lazy days or special occasions. Full instructions are included in the recipe card below.

Homemade Meatballs

1. Make meatballs. In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread. Shape into balls.
2. Cook meatballs. Brown meatballs on both sides in a large pot, then set aside.

Italian Wedding Soup

1. Sauté: Sauté carrots, celery, and onion.
2. Add seasoning, broth, and Parmesan. Next, add garlic, Italian seasoning, salt, bay leaf, and pepper flakes to the pot and cook. Then add the broth and parmesan rind.
3. Add pasta and meatballs. Stir in the uncooked pasta and meatballs. Cover and cook.
4. Add spinach. Stir in the spinach and serve immediately.

Italian Wedding Soup FAQs

Tips and Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees F for about 8-10 minutes or until browned on the outside.
• Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so they are easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.
• Prep ahead. This recipe is a labor of love but lots of it can be prepped in advance! You can make the meatballs in advance and refrigerate or freeze them, you could cut the veggies in advance and refrigerate them, or you can use leftover cooked pasta to cut down cooking time.

Italian Wedding Soup Variations

• Mix up the veggies. You can add more veg to this soup easily, whether it’s seasonal veg you have a surplus of, or just some of your favorites, pretty much anything tastes great in here.
• Add some heat. Add some red pepper flakes, chili powder, or a dash of hot sauce when serving this soup to spice it up.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Substitute the parmesan cheese for Pecorino Romano cheese or another similar hard cheese.
• Meatballs. You can substitute the meatballs for store-bought meatballs in a pinch, but homemade really is the way to go if you have the time!
• Broth. Swap the chicken broth for vegetable broth or beef broth if you prefer, or use a combination of types. I simply prefer the flavor of chicken broth.
• Pasta. Any short kind of pasta will work in this recipe.
• Cheese. A parmesan rind isn’t necessary but adds incredible flavor. If you don’t have one, simply serve it with Parmesan on the side. 
• Leafy Greens. Use any kind of bitter leafy greens to add color and nutrients to this soup. Kale is another great addition!
• Garnish. Add some fresh parsley, or fresh dill as a garnish when serving.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it go a bit further.

We always have bread on our dinner table, but it’s especially good with soup to soak up all of the delicious juices. Mom’s Homemade Buns, my Garlic Bread, or these Homemade Breadsticks are great options for dipping.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

The BEST White Chicken Chili recipe

Soup

White Lasagna Soup

Dinner

Instant Pot Potato Soup Recipe

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Italian Wedding Soup

Italian Wedding Soup is loaded with homemade Italian meatballs, savory veg, umami parmesan, and classic Italian seasoning. It’s one of our favorite soups for lazy winter days, but it’s great for hearty dinners any time of year.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 421cal

Author Ashley Fehr

Equipment

• 1 large skillet
• 1 soup pot or dutch oven
• measuring cups
• measuring spoons

Ingredients

Homemade Meatballs

• 1 slice soft bread about ¾ cup fluffed bread crumbs
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded Parmesan cheese fresh if possible
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Italian Wedding Soup

• 2 large carrots peeled and chopped
• 2 ribs celery sliced
• 1 medium onion finely diced
• 1 tablespoon freshly minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 bay leaf
• ¼ teaspoon red pepper flakes optional, but add nice flavor
• 6 cups low-sodium chicken broth
• 1 Parmesan rind optional but delicious!
• 1 cup small pasta I used ditalini, but orzo or anything very small will work about 90 grams
• 2 cups fresh chopped spinach

US Customary – Metric

Instructions

Homemade Meatballs

• Tear bread into small pieces and place in a food processor (a blender may work). Process until the bread is in fine crumbs, and combine it with water. Stir and let sit for a few minutes. (*If you do not have a food processor, you may also mash the bread with the water until it is in fine crumbs).
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread until just combined — don’t overmix!
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large stock pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Italian Wedding Soup

• When you’ve done browning the meatballs, remove all from the pot.
• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until softened.
• Add garlic, Italian seasoning, salt, bay leaf, and pepper flakes if using. Cook for 1 minute.
• Stir in chicken broth and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and serve.

Video

Notes

To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so it is easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.

Storing & Make Ahead:

• Store: This soup will keep for up to 4 days in the fridge, although the pasta will become softer as it sits. If you prefer, you can cook the pasta separately and add it just before serving.
• Freeze: This soup can also be frozen. Again, if you are planning to freeze it I would leave the pasta out and add cooked pasta just before serving.
• Prep Ahead: This recipe is a labor of love but lots can be prepped in advance! Make the meatballs in advance and refrigerate or freeze them. Cut the veggies in advance and refrigerate. Use leftover cooked pasta to cut down cooking time.

 

 

Nutrition

Calories: 421cal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 720mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4547IU | Vitamin C: 7mg | Calcium: 154mg | Iron: 3mg

The post Italian Wedding Soup appeared first on The Recipe Rebel.

This Cheeseburger Soup is thick, hearty, and loaded with the best cheeseburger flavors! This soup is packed with ground beef, potatoes, veggies, and plenty of cheese. Make it on the stovetop or in the slow cooker.

Love a thick, hearty soup? Try my easy Cabbage Roll Soup, this Italian Sausage Gnocchi Soup or this Chicken Pot Pie Soup next!

If you know me, you know I’ve been waiting for the return of soup season since the end of last year’s soup season. (I’m not kidding.)

I love soup (much to my kids’ dismay — although they’re coming around!).

And anything thick, chunky, and creamy goes right at the top of the list. This Cheeseburger Soup is all of those things plus the great flavors of a cheeseburger.

I first made Slow Cooker Cheeseburger Soup a couple years back, so I decided to develop a stovetop version. It’s so quick, so simple, and so delicious!

If you love creamy soups as much as I do, check out this White Lasagna Soup, this Zuppa Toscana Soup or this Potato Soup.

Ingredients Needed:

• Ground Beef: I use lean ground beef so it’s not too greasy.
• Veggies: the classic combination of onion, carrot, and celery creates a flavor base for the soup and adds texture.
• Garlic: I recommend freshly minced garlic for the best texture.
• Seasonings: we’re taking the flavor up a notch with a combination of salt, dried parsley, ground mustard, and black pepper.
• Broth: either chicken or beef broth will work. I prefer to use low sodium broth. If you use regular, you may need to lessen the salt you add.
• Potatoes: just use your favorite variety of potato. Be sure to cut them into 1/2″ cubes so they cook quickly and evenly.
• Cream and Cornstarch: make up a slurry which creates a thicker, creamier soup.
• Cheese: shredded cheddar of course!

How to Make Cheeseburger Soup

You’ll find the detailed recipe down in the recipe card!

1. Cook the ground beef: brown the ground beef before adding the other veggies so that you can drain the fat without removing the flavor, if you need to.
2. Add the veggies: Add in the carrots and celery and cook until softened, then stir in seasonings.
3. Combine and cook: Pour in the broth and add in the potatoes. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and simmer until the veggies are tender.
4. Thicken and serve: In a bowl, whisk together cream and cornstarch, then mix that into the soup. Add in the cheese, then cook on low, stirring constantly, until thickened.

How to Make Crockpot Cheeseburger Soup

Cheeseburger soup is super easy to make in the slow cooker too! Start by browning the beef separately. Once browned, combine that in the crockpot with all the other ingredients except the cream, cornstarch, and cheese. Cook on low for 8 hours, then add in the remaining ingredients and serve!

For more specific instructions, check out my Slow Cooker Cheeseburger Soup!

Cheeseburger Soup FAQs

Tips and Notes

• Use lean ground beef. I like to use lean meat to keep the greasiness level low. If all you have is fattier ground beef, you may need to drain the grease off after cooking.
• Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that affects the texture of the melted cheese. If you have time, shred your own!
• Melt the cheese on low. The higher the heat, the higher the chance of clumps. I recommend keeping the heat low while you add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools, so if you need to add in extra broth or cream, feel free.

Variations

• Add other veggies. Feel free to sauté other veggies along with the carrot, celery, and onion. Try mushrooms, bell peppers, tomatoes, you name it.
• Use another meat. Swap the ground beef out for ground chicken, ground turkey, or Italian sausage
• Lighten it up. You can lighten things up by swapping the potatoes for cauliflower, using low-fat cheese, using ground turkey instead of beef, or using low fat milk.
• Try other toppings. Any of your favorite burger toppings will work. Try bacon bits, sour cream, pickles, or even croutons as the “bun”.

Serving Suggestions

This Cheeseburger Soup is great on its own, but it can also be served alongside your favorite side dishes.

Enjoy it next to a big chunk of crusty bread, French Fries or onion rings, Roasted Green Beans with Bacon, or even Coleslaw.

More Soup Recipes to Try

Soup

Crockpot Vegetable Beef Soup Recipe (full of flavor!)

Dinner

Instant Pot Vegetable Soup

Dinner

35+ Crockpot Soup Recipes

Dinner

Sausage Potato Soup with Kale

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Cheeseburger Soup

This Cheeseburger Soup is thick, hearty and loaded with ground beef, potatoes, veggies and plenty of cheese! Make it on the stovetop or in the slow cooker.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• ½ lb lean ground beef
• ½ medium onion finely chopped
• 2 large carrots peeled and chopped
• 1 rib celery chopped
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon ground mustard
• ¼ teaspoon black pepper
• 3 cups low sodium chicken or beef broth
• 1 lb potatoes cut into ½" cubes (about 3 medium)
• 1 cup half and half cream
• 3 tablespoons corn starch
• 1 cup shredded cheddar cheese

US Customary – Metric

Instructions

• In a large pot or dutch oven, cook ground beef and onions until almost browned, about 5 minutes. Drain fat if needed.
• Add carrots and celery and cook until slightly softened, about 5 minutes.
• Add garlic, salt, parsley, mustard and pepper and cook 1 minute.
• Add broth and potatoes.
• Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer for 15-20 minutes until potatoes and carrots are tender.
• Whisk together cream and corn starch and add to soup along with cheese, cooking and stirring on low until thickened. Serve.

Video

Nutrition

Serving: 373grams | Calories: 369cal | Carbohydrates: 36g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 918mg | Potassium: 1073mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5416IU | Vitamin C: 11mg | Calcium: 230mg | Iron: 3mg

The post Cheeseburger Soup appeared first on The Recipe Rebel.

When it comes to hearty, healthy comfort food meals to make, anything involving ground beef is always at the top of my list. These Ground Beef Recipes are just some of my favorite ways to cook ground beef.

We’ve got pasta dishes, pasta bakes, meatballs or burgers, soups, loaded fries, and more.

So, whether you’re looking for a crockpot meal, a one-pot meal, or a meal-prep option, I’ve got you covered.

Check out 25+ Ground Beef Crock Pot Recipes and 30 Easy Baked Chicken Recipes for more easy dinner ideas!

Tips for Cooking Ground Beef

• Brown it first. Browning/searing the meat before cooking gives it a richer flavor. Browning ground beef in particular gives it a chance to release some of that excess grease so you can drain it out before adding it to your meal.
• Drain the grease. No one likes oily food! Be sure to drain any excess grease off the beef after browning.
• Season after browning. While we’re on the topic of draining the grease, keep in mind that if you season before browning, you’ll also be draining off a ton of flavor. I recommend seasoning however after your brown it.
• Check the temp. The recommended temperature of ground beef is 160ºF. I like to use a meat thermometer to double check that it’s there before serving!
• Don’t over-work the meat. As with all meat, it’s best not to over-handle it. If you’re forming meatballs or burger patties with your ground beef, be careful not to over-work it. Over-worked meat can become dry and tough.

Tips for Buying Ground Beef:

• Buying ground beef: When it comes to figuring out what ground beef to buy, it kind of just depends on your preferences. Lean ground beef is going to be less fatty and therefore have less oil you need to drain after you cook it. Beef with a higher fat percentage is going to have a little more flavor. It’s totally your call!
• Get extra! Ground beef is great to have on-hand for easy dinners throughout the week. I like to buy a family size pack to freeze uncooked.
• Prep ahead of time. I also like to prep ahead of time and cook/season it for tacos, nachos, etc. If you know what you’ll need it for, go ahead and prep it in advance, store it in the freezer, then all you have to do is that and reheat it!

Ground Beef Recipes

Slow Cooker Baked Ziti

This Slow Cooker Baked Ziti is actually made completely in the crockpot — even the pasta! It is so much easier than the traditional version but packs all of the same flavor!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

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Lasagna Soup recipe

This Lasagna Soup Recipe is a spin off of a classic! It's packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!

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One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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Sloppy Joes

This Sloppy Joes Recipe is a classic comfort food dinner that's ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

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Ground Beef Casserole recipe

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

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One Pot Beef and Tomato Macaroni Soup

This One Pot Beef and Tomato Macaroni Soup is a classic! It’s a healthy, one pot meal made in 30 minutes or less and loaded with vegetables.

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Healthy One Pot Spaghetti and Meat Sauce

This One Pot Spaghetti and Meat Sauce is a healthy, easy and delicious meal for any night of the week! Made healthier with hidden veggies and one other secret ingredient I bet you’ll never guess! www.thereciperebel.com

Check out this recipe

Easy Hamburger Soup recipe

This Hamburger Soup recipe is hearty and comforting for chilly days! It’s loaded with vegetables, ground beef, potatoes and can be cooked on the stove top or the crock pot! 

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Taco Mac

This Taco Mac is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it's an instant favorite!

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Healthier One Pot Skillet Lasagna: a 30 Minute Meal!

This Healthier Skillet Lasagna is loaded with sneaky veggies, ground chicken or turkey, and a homemade tomato sauce making it an easy, healthy dinner that’s ready in 30 minutes!

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Taco Pizza

This Taco Pizza is made with a homemade pizza crust, topped with refried beans, salsa, taco-seasoned ground beef, cheese and all your favorite taco toppings!

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Easy Meatball Recipe

This easy Meatball Recipe is tender, juicy and flavorful! Bake them, fry them, or slow cook — they work with any sauce you enjoy!

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The Best Burgers

These are the BEST Burgers! Made with a mix of ground beef and ground pork, caramelized onions, balsamic vinegar, chili powder and MORE that makes them so much more flavorful than other burgers!

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Nacho Fries

These Nacho Fries are better than Taco Bell! Perfectly seasoned and topped with taco beef, lots of cheese, peppers, and green onions.

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Swedish Meatballs

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes!

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Easy Lasagna

This Easy Lasagna recipe is made with oven ready lasagna noodles, jarred tomato sauce and a couple special ingredients that bring LOADS of flavor! Includes step by step recipe video so you can make this simple lasagna at home.

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BBQ Bacon Cheeseburger Nachos

BBQ Bacon Cheeseburger Nachos: the best nachos you’ve ever had! Barbecue sauce, ground beef, bacon, cheddar cheese, green onions and all the burger toppings you want. Perfect for movie night or game day! www.thereciperebel.com

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Rigatoni Pasta Bake

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

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BBQ Chili Shepherd’s Pie

A new twist on an old favourite — sweet and savory bbq beef and vegetable filling topped with creamy mashed potatoes and cheese.

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Taco Lasagna

This Taco Lasagna recipe couldn’t be easier! It’s made with oven ready lasagna noodles, seasoned taco ground beef, salsa and cheese! It’s perfect for weekend meal prep and freezer friendly.

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FAQs

The post Ground Beef Recipes appeared first on The Recipe Rebel.