The Lean Green Bean

Shrimp Cobb Salad

Lindsay — Fri, 24 Oct 2025 10:00:00 +0000

This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

*Originally published 5/2011. Updated 10/2025*

Hi friends!
Popping in to share this quick and easy Shrimp Cobb Salad for an easy lunch or dinner. Shrimp is one of my favorite quick-cooking proteins and cobb salads are perfect for packing in a ton of healthy ingredients. If you don’t like shrimp, try my Steak Cobb Salad.

If you’re on a salad kick and need more ideas, try:

Or try this Ultimate List of Salad Topping Ideas for some inspiration!

Why You’ll Love This Healthy Shrimp Cobb Salad

This shrimp cobb salad is easy to love for a lot of reasons:

Fully customizable. Feel free to swap out any toppings you don’t like or add your own.
Great for meal prep – All the components of this salad can be prepped ahead of time which makes it quick and easy to assemble at meal time.
Has protein and healthy fats – The shrimp is an easy quick-cooking protein and the avocado and salad dressing, especially homemade, both add healthy fats to help boost satiety.
It’s heart-healthy, packed with lean protein and veggies and healthy fats.

Shrimp Cobb Salad Ingredients

To make this salad, you’ll need:

Shrimp – Feel free to use any size you prefer
Bacon – I prefer to cook the bacon myself and chop it up but you could use bacon bits if you want
Hard boiled eggs – make your own or buy them pre-bought. Here’s how to make hard-boiled eggs in the instant pot.
Red onion – feel free to swap green, white, yellow onions etc for a milder flavor
Tomato – grape or cherry tomatoes halved or quartered work well
Avocado
Feta – I use crumbled feta. It does have a stronger flavor so feel free to swap with a different cheese if you prefer
Dressing – I like a lighter vinaigrette like the one I share below but you could use something creamy like ranch, etc if you want!

How To Cook Shrimp

You can choose to prepare the shrimp for this salad whatever way you prefer. A few ideas:

Sauteed – This is the method I typically use. Just heat some butter or oil in a skillet, add shrimp and seasonings and cook for 4-6 minutes, until shrimp are pink.
Grilled – If you have the grill fired up, thread the shrimp onto a few skewers, season and grill 2-3 minutes per side.
Baked – You can also bake them in the oven. Here’s a recipe for Oven-Baked Shrimp.

How To Make An Easy Shrimp Cobb Salad

To make this salad:

Cook the bacon, eggs and shrimp via your preferred method. To save time, you can grab pre-cooked shrimp and/or hard-boiled eggs.
Start with a bed of lettuce. Feel free to grab a bag of packaged salad greens to save time!
Add toppings. In a traditional cobb salad, ingredients are grouped into sections or rows on top of the lettuce but you can skip this step and combine everything mixed together on top.
Top with dressing – homemade or store-bought.

Shrimp Cobb Salad Dressing Options

The dressing options for this salad are endless. I typically use a maple mustard vinaigrette to keep it light but a lemon garlic dressing would also be great. If you want something a little more robust, try ranch or blue cheese to add some creaminess to the salad.

Cobb Salad Protein

The great thing about the cobb salad is that it pairs well with almost any protein. If you don’t like shrimp, try:

Steak – I’ve used leftover flank steak before!
Chicken – This is a great way to transform leftover grilled chicken.
Tofu – My Honey Garlic Air Fryer Tofu would work well on this salad. If you want to keep it vegetarian, you could swap the bacon for some beans
Salmon – If you don’t want shrimp but still want seafood, try adding my Air Fryer Salmon Bites.

Shrimp Cobb Salad Meal Prep & Storage

This salad is PERFECT for meal prep! Prep all of the components ahead of time and store separately until you’re ready to serve. Shrimp can be cooked and stored in a glass container in the fridge for up to 3 days. Same with bacon and hard-boiled eggs. They can be sliced/chopped ahead of time as well.

Save the avocado to slice right before serving so it doesn’t turn brown but the tomatoes and onions could be cut ahead of time and stored as well.

To prep your lettuce ahead of time, chop, wash and spin dry and store in a bag with a paper towel to absorb excess moisture and squeeze all the air out before sealing the bag.

If you choose to make homemade dressing, that can be prepped and stored in a mason jar in the fridge. Just give it a good shake before serving.

Shrimp Cobb Salad Tips and Tricks

A few tips and tricks:

Don’t overcook your shrimp! When shrimp take on a pinkish color and form a “C” shape, they’re done. If they curl up tight into an “O” shape, they are overcooked.
To keep your lettuce crisp, chop, wash and spin dry, then store in a bag. Add a paper towel to soak up the excess moisture and squeeze the air out before sealing the bag shut.
Vary the veggies – Salad is a great way to utilize veggies that are in season. Try nice ripe tomatoes in the summer. In the Fall, add some roasted squash!

Shrimp Cobb Salad Recipe

Here’s the recipe I use:

Shrimp Cobb Salad

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This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

Author: Lindsay
Yield: serve 4

Ingredients

For the shrimp

1 pound raw shrimp, peeled, devined and thawed
2 Tbsp butter (or oil if you prefer)
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the salad:

4–6 hard boiled eggs, sliced
1 medium avocado, diced
8 strips bacon, cooked and chopped
1 cup diced red onion
1 pint cherry or grape tomatoes, halved
1/3 cup crumbled feta
8 cups mixed greens or leaf lettuce

Optional dressing:

3 T oil (I use avocado oil)
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup

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Instructions

Melt butter or heat oil in a large pan. Add shrimp and seasonings and saute over medium heat for 4-6 minutes until shrimp are just pink and form a C shape.
Place 2 cups of lettuce in each bowl.
Divide toppings evenly among 4 salads and add toppings in rows of shrimp, hard-boiled eggs, avocado, bacon, onion and tomatoes.
Top with crumbled feta.
Combine oil, vinegar, mustard and maple syrup in a jar. Seal and shake to combine. Taste and add salt and/or pepper if desired. You can also double the dressing recipe if you like more dressing!

Shrimp Cobb Salad FAQs

What is the best dressing for shrimp cobb salad

If you’re looking for a lighter option, most vinaigrette dressings would be great. Try honey mustard or balsamic vinaigrette. If you want something creamier, ranch or blue cheese would add great flavor to the salad!

Can I make shrimp cobb salad ahead of time?

Yes! All the components of this salad can be prepped ahead of time, making it quick and easy to assemble when you’re ready to eat.

How do I grill shrimp for cobb salad?

The easiest way to grill shrimp is to thread them onto skewers, season and grill 2-3 minutes per side.

Is shrimp cobb salad healthy?

Yes. This salad is packed with lean protein, vegetables and healthy fats making it a great balanced meal option for lunch or dinner.

Can I use frozen shrimp in cobb salad?

Shrimp cooks best from a thawed state. Feel free to use frozen shrimp, just thaw before cooking either under cold running water or in refrigerator overnight.

How long does shrimp cobb salad last in the fridge?

You can store the components separately for 3-4 days. Once you combine them into a salad, it’s best to eat within a day to avoid things getting brown or soggy.

What toppings go best with shrimp cobb salad?

Traditional cobb salad toppings include, bacon, hard boiled eggs, avocado, onion, tomato and crumbled cheese like blue cheese or feta. You can make it seasonal by adding things like roasted squash, corn, apples or berries depending on the season.

Can I make shrimp cobb salad without eggs?

Yes, feel free to omit the hard boiled eggs from this recipe.

What’s the difference between shrimp cobb salad and a regular cobb salad?

The biggest difference is the protein. The most traditional protein for a cobb salad is chicken breast or turkey, but this recipe uses shrimp and almost any protein source would work well on this salad.

Can I meal prep shrimp cobb salad for lunches?

Yes! This salad is perfect for meal prep because all the components can be cooked and prepped ahead of time!

Enjoy!
–Lindsay–

20 Easy Carrot Recipes

Lindsay — Wed, 26 Mar 2025 18:34:49 +0000

Looking for easy carrot recipes to use up that bag of carrots sitting in your fridge? Here are ideas for everything from dinner side dishes to baking recipes.

Hi friend!

A few years ago I published a post full of Easy Vegetable Recipes and it continues to be quite popular. Everyone is always looking for quick and easy ways to eat more veggies right?

Since I’m on this journey right along with you, I’m going to dive a little deeper into a few of my favorite vegetables and give you even more ideas for ways to enjoy them.

We’re starting with carrots! Be sure to check out my most recent carrot recipe: Easy Maple Glazed Carrots.

Health Benefits of Carrots

What are the nutritional benefits of including carrots in my diet?

Carrots are packed with nutrients including:

They’re rich in beta-carotene which converts to Vitamin A and is important for eye health.
They’re a good source of fiber and are low on the glycemic index so they won’t spike your blood sugar.
They’re a good source of Vitamin C and several antioxidants.

Types of Carrots

Carrots can be grown in home gardens or purchased. They’re available in a variety of forms including:

Orange carrots
Rainbow carrots- typically contain other colors like purple and yellow
Shredded carrots
Crinkle cut
Baby carrots

You can buy them fresh, frozen or canned and at the store you can typically find them in 1 to 3 pound packages as well as available in bulk.

What are baby carrots?

Baby carrots are not their own variety of carrots, nor are they actually baby carrots. They are simply regular, larger carrots that come pre-peeled, pre-washed and cut into a smaller size and shape. This makes them great for snacking because they require little preparation.

They originally started as a way for farmers to still get use out of carrots that didn’t necessarily look conventionally attractive for selling.

Easy Ways To Use Carrots

What are some simple healthy carrot recipes?

If you have a bunch of carrots that you’re looking to use up, here are some general ideas:

Shred them and add to muffins or quickbread.
Chop or dice and add them to soups, fried rice and other one pot dishes.
Put them on a plate or platter with other raw veggies and dip them in hummus, ranch or other vegetable dips.
Steam, boil or roast them and then puree with a little liquid and add to things like mac and cheese, spaghetti sauce, pancakes and more.
Spiralize them into noodles, season and saute and toss them in a flavorful peanut sauce.
Throw them on the grill!
Toss in a glaze and roast in the oven.
Slice into coins and saute them on the stovetop with your favorite seasonings.

Simple Healthy Carrot Recipes

If you’re the type of person who needs specific recipes not just general ideas, I’ve got you covered! Below you’ll find tons of carrot recipes for everything from side dishes to snacks to desserts and baking.

Quick Carrot Side Dishes For Weeknight Dinners

These easy carrot side dishes are perfect for a quick weeknight dinner but they can also pair perfectly with a fancy main course for a holiday gathering.

Fluffy Mashed Sweet Potatoes & Carrots

An easy, kid-friendly side dish that pairs well with any meal!

Grab the recipe!

Orange Spice Carrots

A blend of orange and cinnamon that pairs perfectly with the natural sweetness of the carrots.

Grab the recipe!

Creamy Carrot Mac and Cheese

A great way to add an extra serving of veggies to a favorite family meal.

Grab the recipe!

Crispy Parmesan Carrots

Tossed in spices and then covered in a crispy cheese coating!

Grab the recipe!

Golden Potato and Carrot Gratin

Warm and cheesy and the perfect way to feed a crowd at the holidays.

Grab the recipe!

Carrot Appetizers and Snacks for Parties

If you’re looking for easy ways to introduce carrots and snack times, parties and daily eating, here are some recipes to try.

Roasted Carrot Hummus

If you love dipping carrots in hummus, why not try adding some to the actual hummus as well?!

Grab the recipe!

Quick Pickled Carrots

If you love pickles, it’s time to branch out beyond cucumbers! These pickled carrots make a great snack.

Grab the recipe!

Carrot Fries

Crispy on the outside and soft on the inside, these are a fun change from potato-based fries.

Grab the recipe!

Carrot Cheddar Bites

These make a great vegetarian party appetizer and pair well with a variety of dips!

Grab the recipe!

Carrot Fritters

Made with just 5 ingredients and oven-baked to perfection!

Grab the recipe!

Carrot Soups and Salads

Carrots can be diced and added to a variety of dishes, pureed with broth to help thicken soups, peeled into ribbons or spiralized to make noodles, tossed into salads and so much more!

Creamy Roasted Carrot Soup

Rich and creamy and full of flavor. Perfect for cold nights!

Grab the recipe!

Spicy Instant Pot Carrot Soup

An easy, five-ingredient vegan soup that’s made in the Instant Pot.

Grab the recipe!

Stir-Fried Carrot Noodles with Chicken

A fun twist on traditional noodles, this dish is packed with veggies and flavor!

Grab the recipe!

Carrot Noodles

Grab a veggie peeler and turn your carrots into noodles with a simple cream sauce.

Grab the recipe!

Carrot Coleslaw

Serve this as a crunchy side dish or us it to top burgers, tacos and more!

Grab the recipe!

Carrot Desserts and Baked Goods

They might be a vegetable but carrots are the perfect addition to baked goods- shred them up and put them in everything from cakes to cookies to energy bites!

Gluten-Free Carrot Cake

This gluten-free carrot cake makes the perfect dessert. Made in an 8×8 pan, it’s perfectly moist and full of flavor.

Grab the recipe!

No-Bake Carrot Cake Cream Cheese Bars

These No Bake Carrot Cake Cream Cheese Bars are a fun twist on carrot cake, no oven required! Guaranteed to be a crowd pleaser.

Grab the recipe!

Carrot Applesauce Muffins

These Carrot Applesauce Muffins are lightly sweetened and kid-friendly. Made with pantry staples, they freeze well and are great for a healthy breakfast, lunch or snack!

Grab the recipe!

Carrot Oat Bars

These Carrot Oat Bars make the perfect healthy snack. They’re dense, chewy and easy to make in the blender. Plus they’re kid-friendly and also make a great addition to breakfasts and lunches.

Grab the recipe!

Carrot Cake Energy Bites

The perfect blend of carrots, oats, cashew butter and maple syrup for an easy snack.

Grab the recipe!

Easy Carrot Recipe FAQs

How can I make glazed carrots at home?

There are several different ways you can glaze carrots. You can toss then in oil, roast them in the oven and then toss in a flavorful glaze. You can add the glaze before roasting to allow for some caramelization. In addition, you can saute the carrots in a pan with a sauce that will reduce down as they cook.

How can I use carrots in breakfast dishes?

Some options for adding carrots to traditional breakfast dishes include adding them to a smoothie, shredding them and adding them to muffins or oatmeal, roasting them with potatoes as part of a hash and more! Try:

What are the best spices and herbs to pair with carrots?

The slightly sweet, earthy flavor of carrots pairs well with spices like cumin, garlic powder, cayenne pepper, paprika and cinnamon, along with rosemary and thyme and even fresh parsley.

How do I store and preserve fresh carrots for longer shelf life?

If your carrots come with green tops, remove them before storing as they pull moisture from the carrots. Do not wash before storing and store in a bag or airtight container. Storing them near fruits that release ethylene gas like apples and bananas can lead to carrots spoiling faster.

You can also dice and freeze carrots to use later!

How can I incorporate carrots into smoothies and juices?

Carrots are commonly used in juices, especially if you have a juicer. Or try them in a smoothie like this Healthy Carrot Smoothie or this Carrot Cake Smoothie. Here are some more Kid-Friendly Smoothies with Vegetables.

Easy Recipes For A Bag of Baby Carrots

Enjoy!
–Lindsay–

Mediterranean Chopped Salad

Lindsay — Thu, 30 Jan 2025 19:25:07 +0000

This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Hi friend!

I’ve got an easy new salad recipe for you this week. This Mediterranean Chopped Salad is perfect for food prep and full of flavor. You can chop and mix the vegetables with the chickpeas, chicken and dressing to let the flavors develop and then toss with lettuce right before serving to keep it from getting soggy!

It’s a light, flavorful, Mediterranean-inspired meal that’s perfect for everything from a busy weeknight dinner to a holiday gathering.

Mediterranean Chopped Salad with Chickpeas

While I include chicken in this recipe, you could easily keep this vegetarian by omitting the chickpeas and doubling the chickpeas in the recipe.

Chickpeas are an affordable pantry staple and a great source of plant-based protein and fiber. They’re also a great source of many nutrients including magnesium and potassium. In addition, they’re a great source of iron!

If you’re looking for other recipes using chickpeas, try:

Chopped Mediterranean Salad Recipe Ingredients

This salad comes to life with just a few basic ingredients. You’ll need:

Tomatoes – grape or cherry tomatoes that can be easily quartered work well for this recipe
English cucumber – different than a traditional cucumber because it’s less watery. If you can only find regular cucumbers, slice in half lengthwise and scoop out the seeds before dicing.
Chickpeas – if you don’t like them, try swapping in great northern beans
Red onion – you can slice and soak in water for a few minutes before dicing to help make the flavor more mild
Bell pepper – red is my favorite but you could use yellow or orange as well
Feta – crumbled feta adds great flavor
Olives- optional. Feel free to leave them out if you don’t like them
Chicken- any kind of cooked chicken will do. Use up leftovers, grab a rotisserie chicken or cook some in the air fryer and dice it up!
Romaine lettuce – take the time to chop it up into small pieces so it mixes will with all the chopped veggies
Avocado – save this to add just before serving!

For the dressing you just need to combine a few pantry staples like oil, red wine vinegar, lemon juice, dijon mustard and a few spices, plus a little honey or maple syrup for sweetness.

How To Make Chopped Mediterranean Chicken Salad

Making this salad requires just a few simple steps and a lot of the work can be done ahead of time!

It tastes best when the chopped veggies, chickpeas and chicken have time to marinate in the dressing so feel free to chop and combine these ingredients a day ahead of time and let them sit in the fridge.

Chop the veggies and mix with drained chickpeas, cooked chicken, feta and olives.

Combine all of the dressing ingredients and shake well. Pour over the veggie mixture.

When ready to serve, toss in a large bowl with the finely chopped lettuce and add avocado.

Chopped Mediterranean Chickpea Salad Variations

Mediterranean Chopped Salad Sandwich Pitas

The finely diced parts of this salad might make it difficult to eat as a traditional sandwich but it would work really well in a wrap or pita pocket!

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

If you’re looking for a change from the oil and vinegar dressing for this salad, it would be great with a red pepper dressing as well. Try one of these:

Thin out this Spicy Red Pepper Feta Dip to use as a dressing
Roasted Red Pepper Vinaigrette
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Chopped Mediterranean Chickpea Salad Bowl

If you want to make this more of a grain bowl, skip the lettuce and serve over rice, quinoa or farro! Or keep the lettuce and simply add your favorite grain to the mix!

Vegan Chopped Mediterranean Salad

To make this recipe vegan, leave out the chicken. You could add extra chickpeas or even toss in some crispy marinated tofu. Try this recipe for The Best Vegan Greek Tofu.

Easy Mediterranean Chopped Salad Recipe

Here’s how to make it:

Mediterranean Chopped Salad

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This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Author: Lindsay

Ingredients

For the salad:

1 pint cherry or grape tomatoes, quartered
half an English cucumber (more if desired)
1/2 a medium red onion, diced (approx 1 cup)
1 red bell pepper, diced
1 (14.5) oz can chickpeas, drained
1/2 cup crumbled feta
1/4 cup fresh parsley, chopped
2 oz can sliced black olives, optional
1 pound cooked chicken, diced
6 cups Romaine lettuce, finely chopped
1 medium avocado, diced

For the dressing:

1/4 cup oil (I use avocado oil)
1/4 cup red wine vinegar
juice from half a lemon
2– 3 tsp dijon mustard
1/2 tsp oregano
1/4 tsp salt
1/4 tsp garlic powder
1 – 2 tsp maple syrup or honey (to taste)

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Instructions

Place diced tomatoes, cucumber, red onion, bell pepper, chickpeas, feta, fresh parsley, olives and chicken in a large bowl or container.
Combine all dressing ingredients in a glass jar with a lid and shake until well combined.
Pour over the veggie and chicken mixture and let marinate at least an hour, up to overnight.
When ready to serve, pour the mixture over the lettuce and toss well. Top with avocado and serve.

Chopped Salad Mediterranean FAQs

Is this Chopped Mediterranean Salad gluten-free?

Yes! Just leave off the crusty bread it is served with. This salad recipe is gluten-free as written.

How to store this chopped Mediterranean salad?

If you think you’ll have leftovers, I would not mix all the veggies and chicken mixture with the lettuce. Storing them together with cause the lettuce to get soggy.

However the veggies, chicken and chickpeas can be mixed ahead of time so feel free to prepare in advance and just store separately from the lettuce until ready to serve.

Is this better than an organic Mediterranean chopped salad kit?

I think so When you make it homemade you have total control over the ingredients, freshness, dressing type etc. But if you’re in a pinch and craving something similar, try this Mediterranean Crunch Chopped Salad Kit from Taylor Farms.

How can I make this a more Mediterranean crunch chopped salad?

To up the crunch factor, try adding chopped walnuts or slivered almonds. You could also mix in some coleslaw or chopped cabbage for additional crunch! You could also add pepperoncini and extra olives for more flavor.

More Mediterranean Recipes

Want more Mediterranean-inspired recipes? Try one of these:

Enjoy!
–Lindsay–

Instant Pot Sweet Potato Chicken Soup (with slow cooker option)

Lindsay — Tue, 14 Jan 2025 05:00:00 +0000

This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.

*Originally published 2/2019. Updated 1/2025*

Hi friends!

This Instant Pot Sweet Potato Chicken Soup is perfect for the cold winter weather here in Ohio. If you’re looking for even more soup options, check out:

Creamy Sweet Potato Chicken Soup

One of my favorite instant pot tricks is that if you cook sweet potatoes chunks long enough, they basically fall apart when you stir them.

I often use this method to make a creamy type soup without the cream. Similarly, you can blend in a can of beans to add extra fiber and protein as well as a creamy texture.

If you decide to make this on the stove top and your sweet potatoes don’t fall apart on their own, feel free to remove the chicken and use a blender or immersion blender to blend up part of the broth to achieve a creamy texture.

The sweet potatoes in this recipe make it creamy while still keeping this recipe dairy-free and gluten-free. If the sweet potatoes falling apart make it too thick, add a little more broth!

Ingredients in Instant Pot Sweet Potato Chicken Soup

Here are a few of the ingredients you need to make this soup:

Sweet potatoes – if you don’t have them on hand, try butternut squash, acorn squash or carrots
Chicken thighs – feel free to swap in chicken breasts if you prefer.
Spinach – this is optional, but fresh baby spinach wilts easily into soups and is a great option for adding more veggies
Corn – Feel free to use fresh, frozen or canned corn
Seasoning – this is a basic soup recipe and there are tons of great seasoning combinations you can use – try Old Bay, McCormick’s chicken seasoning or a combination of cumin, paprika and cayenne pepper.

How To Make Sweet Potato Chicken Soup

To make this soup, pull out your Instant Pot and follow a few simple steps:

Combine all ingredients except the spinach and corn in the Instant Pot.
Cook as directed.
Remove the chicken and shred it and return to the pot along with the spinach and corn.
Serve and enjoy!

Chicken and Sweet Potato Soup Recipe

Here’s the recipe:

Instant Pot Sweet Potato Chicken Soup (with slow cooker option)

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This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.

Author: Lindsay

Ingredients

1.5 pounds sweet potatoes (approx 2 large or 4 cups roughly chopped)
2 cloves garlic, minced
1 red bell pepper, diced
1.5 pounds boneless, skinless chicken thighs (or breasts)
1.5 cups chicken broth (more if desired)
1 cup corn kernels (frozen, canned or fresh)
3 giant handfuls fresh baby spinach
2 tsp Old Bay**
1 tsp salt
Avocado to garnish (optional)

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Instructions

Peel and roughly chop sweet potatoes. You can also leave the skin on if you want to!
Place sweet potatoes, garlic, peppers, chicken thighs, seasoning and broth in the instant pot.
Seal and manually set the timer for 12 minutes.
Quick release. Remove chicken to shred. Use a fork or potato masher to gently break apart sweet potato chunks as you stir. Switch to saute, return chicken to pot and stir in corn and spinach.
Let simmer 2-3 minutes, taste, adjust seasonings and serve. If you want to thin it out a little, add an additional half cup of broth.

Notes

**If you don’t have Old Bay, try swapping in Montreal Chicken Seasoning or 1 tsp cumin, 1 tsp paprika and 1/2 tsp curry powder.

To make it in the slow cooker, increase broth to 2 cups, cook in low for 6-8 hours until sweet potatoes break apart easily. Add spinach and corn for last 15 minutes.

See what I mean by easy?! Be sure to let me know if you try this one. Want more instant pot recipes? You can browse my instant pot archives here.

Instant Pot Chicken and Sweet Potatoes Soup FAQs

What can I substitute for sweet potato in chicken soup?

If you don’t have sweet potato, squash is a great option. Butternut squash, acorn squash or other similar squash with the peel removed will act similarly to sweet potato in this recipe. You could also use carrots but they don’t fall apart as easily and you’ll likely need to blend them by hand to make it creamy.

Is soup with chicken and sweet potatoes healthy?

Yes! This soup is packed with protein and vegetables and makes a great complete meal on a cold day. Sweet potatoes are a great source of Vitamin A and C. You can leave the skin on to add fiber. The spinach adds more Vitamin A and iron and the chicken adds protein.

Can you freeze Instant Pot chicken and sweet potatoes?

Yes! Let cool and then portion into containers like Souper Cubes (aff link) to freeze for later. This soup can be reheated in the microwave or on the stove top.

You could easily double this recipe and freeze half!

What to serve with chicken sweet potato soup?

This soup is fine on its own, but would be great alongside crusty bread and a side salad for a healthy, balanced meal!

What is the sweet potato chicken soup crockpot version of this recipe?

To make this recipe in the slow cooker, start with 2 cups of broth. Cook on low for 6-8 hours. Remove the chicken to shred and use a blender or immersion blender to blend the sweet potatoes. Add more broth as needed to achieve your desired consistency. Stir shredded chicken, spinach and corn into soup and let cook for 15 minutes more.

Can I turn this into chicken noodle soup with sweet potatoes?

To make this recipe more kid-friendly, increase the broth to 3 cups. The sweet potatoes will still dissolve right into the broth but it will be thinner and more soup-like. You can also reduce the amount of seasonings and skip the spinach if you want.

Do I have to garnish with avocado?

No! I love to use avocado as a soup garnish because it blends right in with its mild flavor and adds some healthy fats but feel free to skip it. You could add some fresh herbs or cheese on top if you want to!

Enjoy!
–Lindsay–

Easy Fish Chowder

Lindsay — Mon, 09 Dec 2024 05:00:00 +0000

This Easy Fish Chowder recipe tastes better the longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

*Originally published Sept 2016. Updated Dec 2024*

This easy fish chowder is a simple, budget-friendly meal that’s perfect for lunch or dinner. It’s healthy, nutritious and great for meal prep.

Hi Friends!

Have you ever spent time looking for the best of all fish chowder recipes? This is it. I’ve been eating it since I was a little girl and now make it often for my own family.

My Maine Fish Chowder Recipe

Every summer while I was growing up, my mom, sister and I would head out to Maine to spend a couple of weeks with my aunt. Aside from fresh Maine lobster and hot dogs, both of which don’t involve a whole lot of cooking, the one thing we ate every year on this trip was this simple fish chowder.

One of my biggest contributions as a kid was always standing over the sink peeling the potatoes…but aside from that and chopping up potatoes, onion and bacon, that’s really all there is to it!

Why You’ll Love This Quick and Easy Fish Chowder Recipe

Budget-friendly – made with just 7 affordable ingredients
Perfect for meal prep – it tastes better the longer it sits
Works with any white fish, not just haddock – I often use cod
Skip the oyster crackers on top and this chowder is gluten-free

This simple fish chowder recipe is beginner-friendly and requires minimal ingredients. It’s also easy to customize. If you want to throw in some extra veggies, feel free! Want to add more seafood? You could definitely add shrimp, clams etc.

Easy Fish Chowder Ingredients

Here’s the basic list of ingredients for this recipe:

Bacon – just a few slices adds a lot of flavor
Onion – I often sub sliced leeks for onions so feel free to do that!
Potatoes- You can use peeled white potatoes, or feel free to sub yellow or red potatoes with the skin on if you prefer
Broth – chicken or vegetable broth both work
Fish – You want a mild white fish. Haddock is my favorite but can be hard to find so I often use cod
Old Bay – A crucial ingredient for the chowder flavor!

Simple Fish Chowder with Step by Step Directions

To make the chowder, just follow a few simple steps:

Saute the bacon, onions and potatoes.
Add broth, spices and fish.
Stir in milk or cream and serve!

Mom hack – I often use half cream, half 2% milk. It adds that creamy flavor without it tasting overly rich!

What should I serve with fish chowder?

This is a hearty soup that makes a great meal all on it’s own. Don’t forget to top with oyster crackers or serve with some crusty bread for dipping.

You could easily pair with a side salad for a nice balanced meal!

What is chowder? What makes chowder different than soup?

Traditionally, chowder is thicker, richer and creamier than most soups. Chowder broth is often thickened with flour and cream, although this recipe does not use any flour.

What are the different types of chowder?

Manhattan clam chowder is easily recognizable because it uses a tomato-based broth.
New England clam chowder is more popular. It is made with a thick and creamy white broth and usually contains a mix of clams, potatoes, bacon and celery.
Long Island clam chowder is made with a creamy tomato-based broth.
Rhode Island clam chowder is similar to New England versions but with a much thinner broth that isn’t creamy.
Seafood chowder or fish chowder typically contains fish or a mix of shrimp ,fish and other seafood instead of just clams.

Can I use seafood instead of fish? What are the easy seafood chowder ingredients?

Yes! If you’re making this chowder, consider this a base recipe. Use the same ingredient list but feel free to add in some clams, mussels, shrimp etc if you prefer those!

Easy Fish Chowder Recipe

Here’s how you make this super easy fish chowder:

Easy Fish Chowder Recipe

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4.9 from 8 reviews

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4-6

Ingredients

1 Tbsp oil
3 slices bacon, diced
2/3 cup diced onion
2 medium white potatoes, peeled and diced
2 c chicken or vegetable broth
1.5 – 2 pounds Haddock (or cod) fillets, skin removed
1–2 tsp Old Bay
salt and pepper, to taste
3 cups 2% milk, whole milk or half & half

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Instructions

Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion and potatoes for 10 minutes, stirring frequently.
Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
Reduce the heat and add the milk or half and half. Heat through but don’t boil.

Fish Chowder FAQs

What fish is good for chowder? Can I make this fish chowder with cod?

We always used haddock when we made it growing up but it turns out that can be hard to find here in Ohio so I typically use cod and it works great. Really any thick, meaty white fish should work great!

Should I use fish stock?

This recipe does not use fish stock. You could substitute some or all of the chicken broth for fish stock if you want to but it isn’t necessary.

Can I freeze fish chowder?

While this isn’t my absolute favorite dish to freeze, it can be frozen. Make sure it is cooled completely and be aware that the texture might change slightly when it’s reheated. To minimize this, reheat very slowly at a low temperature.

Is this a healthy fish chowder? Is it better to use heavy cream or milk?

Yes, this soup is overall fairly healthy. Whether to finish with heavy cream or milk is a personal preference. I most often ate it with heavy cream growing up and I most often make it with 2% milk now as an adult. The heavy cream or whole milk will give it a much richer taste and make the broth more white and creamy.

I use 2% milk and the broth is not quite as thick but ends up being the perfect richness for me.

What is Old Bay Seasoning?

Old Bay is a pre-mixed seasoning blend that’s made with a mix of celery salt, peppers, paprika and other spices. It’s a very distinct flavor and when a recipe calls for it, I tend to use it without substitute to achieve the desired flavor.

Do I have to make fish chowder with bacon?

The bacon is optional but I personally think it adds a ton of flavor to the soup. With so few ingredients, the bacon flavor can really shine through and pairs well with hearty white fish and potatoes.

Is this easy fish chowder gluten-free?

Yes. This recipe is gluten-free as written as long as you get gluten-free oyster crackers if needed.

How can I turn this into a simple fish soup? What about dairy-free fish chowder?

To make this a fish soup recipe, leave out the cream/milk at the end and add some extra veggies! This would essentially make it a dairy-free fish chowder. Or you could try subbing almond milk or coconut milk for the milk/heavy cream for a dairy-free version.

Also, note I garnished mine with extra bacon and some parsley for photos but that’s definitely not required. Turns out soup made with white fish, white potatoes and milk/cream really isn’t that visually appealing…but luckily it doesn’t impact the taste!

Looking for other soup recipes? Try these:

This easy, affordable fish chowder is perfect for meal prep and makes a great dinner for busy families!

Enjoy!
–Lindsay–

Crockpot Chicken Taco Soup

Lindsay — Sat, 23 Nov 2024 15:00:00 +0000

This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.

Hi friends!

If the cold weather is here to stay where you are, you have to try this Crockpot Chicken Taco Soup.

Chicken is my protein of choice for this recipe because you don’t have to cook it ahead of time like you do with ground meats. This recipe is also a great way to repurpose chicken that you’ve already cooked when you’re looking for a new meal idea mid-week.

Ingredients For Chicken Taco Soup

Most of the ingredients you need for this soup can probably be found in your pantry! Gather up:

Onion and bell pepper
Fire-roasted tomatoes – these add extra flavor but if you don’t have them, regular diced tomatoes or even Rotel is fine!
Black beans
Green chilis – Mild works fine but feel free to use hot to add a little extra spice
Corn
Chicken – I use boneless, skinless chicken breast
Broth- Chicken or vegetable broth are both great
Spices- Be generous with your seasonings – we use a mix of cumin, paprika, chili powder, garlic powder and salt but you could also use taco seasoning in a pinch
Toppings – tons of options including things like fresh jalapenos, shredded cheese, tortilla chips, fresh cilantro, sour cream and more!

How To Make Chicken Taco Soup in Slow Cooker

Making this soup couldn’t be easier:

Chop pepper and onion.
Add to slow cooker along with remaining ingredients.
Cook on low 6-8 hours.
Shred the chicken and return to the soup.
Serve with your favorite toppings

Easy Chicken Taco Soup Recipe

Here’s the exact recipe I use:

Crockpot Chicken Taco Soup

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This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.

Author: Lindsay
Yield: serves 4 – 6

Ingredients

3/4 cup diced onion
1 red bell pepper, diced
1 (14.5 oz) can fire roasted tomatoes, drained
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can corn, drained and rinsed
2 (4 oz) cans green chilis
1.5 pounds boneless, skinless chicken breast
1 quart chicken broth
1 Tbsp cumin
2 tsp paprika
2 tsp chili powder
1 tsp salt
1 tsp garlic powder
Optional toppings: shredded cheese, fresh squeezed lime juice, fresh cilantro, diced avcoado, tortilla chips

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Instructions

Combine all ingredients except optional toppings in the slow cooker.
Cook on low 6-8 hours.
Shred chicken and mix well.
Serve with your favorite toppings!

Easy Crockpot Chicken Taco Soup FAQs

Can I make this instant pot chicken taco soup?

Yes! To make this in the instant pot, use the same ingredients. Cook using manual mode for 15 minutes, let it release naturally, then shred the chicken and serve.

Is this a 7-can chicken taco soup recipe?

This particular recipe only uses 5 cans but you could always add an extra can of beans or tomatoes if you wanted to!

Can I make this creamy chicken taco soup?

To make this creamy, I would add 4 oz of cream cheese! Just toss it in with all the other ingredients, or try this recipe: Slow Cooker Creamy Mexican Chicken.

What if I don’t have all of those spices?

You can sub 2 -3 Tbsp of taco seasoning. Start with 2, then taste at the end and add more if desired! You could also add some jalapenos or cayenne pepper for spice.

What if I want more taco soup ideas? Can I use ground beef or turkey?

If you’re looking for more options, try one of these recipes:

Simple Crockpot Chicken Taco Soup

Easy Crockpot Chicken Recipes

Want more chicken recipes for the crockpot and instant pot? Try:

And if you’re a beef-lover, try this Crockpot French Dip.

Enjoy!
–Lindsay–

Crockpot Potato Soup with Hash Browns

Lindsay — Thu, 21 Nov 2024 05:00:00 +0000

This Easy Crockpot Potato Soup with Hash Browns requires minimal prep and simple ingredients. Pureeing it at the end helps make it thick and creamy without adding any dairy!

*Originally published 10/2022. Updated 11/2024*

Hi friends!

I’ve got a super easy crockpot recipe to share with you guys today and I have been loving it for the past few weeks. About a month ago I got a craving for potato soup. As usual, life is busy and I am always looking for shortcuts and for this recipe, like so many others, this comes in the form of frozen veggies.

I use frozen mixed vegetables all the time in recipes like:

Easy Crockpot Potato Soup with Frozen Hash Browns

The secret to making this recipe super easy is frozen hash browns, specifically diced hash browns. If you’re not a hash brown lover, you might not know that frozen hash brown potatoes are basically just frozen potatoes that have already been cut for you!

So all you have to do is dump them in the crockpot. They’re the perfect size for soup and they’re all evenly sized.

How To Make Slow Cooker Potato Soup with Hashbrowns

There are two parts to making this soup:

Cook the potatoes and other veggies in the crockpot.
Puree most of the soup to get a creamy consistency.
Add in things you wouldn’t want to be pureed like chicken sausage and green onions and serve!

Healthy Crockpot Potato Soup with Hash Browns

Can I use regular potatoes?

You can absolutely use regular potatoes. Just be sure to dice them all the same size and fairly small so they cook nicely in the crockpot. Peel them or leave the skin on. Totally your preference.

Do I have to add carrots?

No, you don’t have to add carrots. I’m just of the opinion that if I’m going to puree something anyway, I might as well throw some extra veggies in there since you probably won’t notice. I did test this once with cauliflower rice instead of carrots and it was fine, especially if you like cauliflower. But I prefer carrots and I often add a red bell pepper as well.

How do I make vegetarian crockpot potato soup?

To make this vegetarian just leave out the sausage at the end. You can easily add a can of white beans to the soup along with potatoes and carrots. They’ll blend up nicely. I use that trick in my Leftover Turkey and White Bean Soup.

Crockpot Loaded Potato Soup with Hash Browns

Adding corn and chicken sausage to this recipe gives it a little twist on the classic potato soup recipe. I love blending the potatoes to make it creamy but also love adding some additional mix-ins to give the soup some texture.

I add chicken sausage for protein but you could also add some beans or some shredded rotisserie chicken. I prefer green onions to white so I mix those in at the end. If you’d like, you can add diced onions at the beginning and just garnish with a few green onions at the end.

How to make classic loaded potato soup in the crockpot?

If you’d prefer to make a more traditional version, you can skip adding the corn and sausage and stir in some heavy cream and cheese and then top with more cheese, bacon and green onions. Or try one of these recipes:

Best Crockpot Potato Soup Recipe

Here’s the recipe:

Crockpot Potato Soup with Hash Browns

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5 from 1 review

This Easy Crockpot Potato Soup with Hash Browns requires minimal prep and simple ingredients. Pureeing it at the end helps make it thick and creamy without adding any dairy!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Yield: serves 6

Ingredients

5 cups diced hash brown potatoes
2 cups frozen carrots
3 cups chicken broth
1 can green chilis
1 tsp garlic powder
1 tsp paprika
1/2 – 1 tsp cayenne
1 tsp salt
4 chicken sausages, sliced
1 can corn
3/4 cup sliced green onions

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Instructions

Combine the potatoes, carrots, chicken broth, green chilis, garlic powder, paprika, cayenne and salt in a crockpot and cook on low for 6-8 hours.
Transfer half to three-quarters of the soup to a blender and blend until smooth. Or use an immersion blender right in the pot to blend to desired consistency.
Pour back into the crockpot and add chicken sausage, corn and green onions.
Add a little more broth to thin it to your desired consistency if needed and cook an additional hour or two.
Taste and adjust seasonings before serving if needed. You may want to add more salt or make it spicier with more cayenne pepper.

Notes

Pureeing the soup is optional. If you prefer a chunkier soup you can skip that step but it will be more broth-based vs creamy. You can also use an immersion blender if you have one.

Crockpot Potato Soup FAQs

Can I make crockpot potato soup with bacon?

Yep! I personally think the bacon would be best as a topping. I would cook it separately and then dice it up and add just before serving. If you want to add it at the beginning, I would still cook it first before adding to the slow cooker. Here’s a recipe for Slow Cooker Potato Soup with Bacon.

How can I make this vegan crockpot potato soup?

To make this recipe vegan, swap chicken broth for vegetable broth and leave out the chicken sausage. For protein you could add in a can of white beans or even try some lentils or vegan sausage.

Can I make potato soup with frozen potatoes besides hash browns?

Yes! This soup works with any time of diced frozen potatoes, not just hashbrowns. You could look for frozen diced and peeled white potatoes or something like Simply Potatoes Diced Potatoes as well.

Can I make potato soup with shredded hash browns?

Yes! You don’t have to use a diced potato for this recipe although it’s what I prefer. If you like the texture of shredded potatoes, they’re totally fine to use. Since you’re blending up a lot of the soup anyways, the shape doesn’t matter too much.

How can I make this a 5 ingredient crockpot potato soup?

Use potatoes, broth, green chilis, salt and chicken sausage for a super simple potato soup option.

What makes this a creamy potato soup with hashbrowns?

There’s no actual cream in this recipe, although you could add some if you wanted to. When you use a blender or immersion blender to blend most of the potato mixture, you’ll get a thick, creamy soup with a velvety texture, no need to add any cream!

If you don’t have an immersion blender, it can be a great addition to your kitchen especially if you like to puree soups. Here’s a Kitchenaid Immersion Blender that I like! (aff link) If you prefer a full size blender, the Nutribullet is my favorite (aff link).

This recipe is so easy but full of flavor as well. Want more potato recipes? Try:

Hash Brown Potato Soup

Let me know if you try this soup! If you’re looking for more soup recipes try:

Gluten-Free Chicken Ramen Noodles

These Gluten-Free Chicken Ramen Noodles are perfect for a quick and easy weeknight dinner. Transform leftover chicken into a flavor-packed soup everyone will love!

Grab the recipe!

Instant Pot Beef Stew

This healthy Instant Pot Beef Stew recipe is ready in under an hour and tastes like it has been simmering all day. The perfect dinner on a cold winter night.

Grab the recipe!

Easy Fish Chowder

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Grab the recipe!

Instant Pot Vegetarian Lasagna Soup

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Grab the recipe!

White Chicken Chili

This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.

Grab the recipe!

Enjoy!
–Lindsay–

Instant Pot Vegetarian Lasagna Soup

Lindsay — Sun, 10 Nov 2024 05:00:00 +0000

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

*Originally published 1/2018. Updated 11/2024*

Hi friends!

Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.

If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.

Here are some other lentil recipes to try:

Instant Pot Lasagna Soup

Lasagna soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.

Best Lasagna Soup Recipe Ingredients

To make this soup you just need a few basic ingredients:

Lentils – start with dry brown or green lentils.
Onion & garlic – adds flavor
Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
Lasagna noodles – break them into a pieces before adding them to the pot
Pasta sauce – use your favorite!
Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end

How To Make Lasagna Soup

Making this soup in the instant pot really couldn’t be easier:

Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
Cook for 8 minutes.
Release the pressure, stir in the shredded cheese and serve!

Easy Recipe For Lasagna Soup

So here’s how you make the Instant Pot vegetarian version:

Instant Pot Vegetarian Lasagna Soup

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5 from 4 reviews

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 minutes
Yield: serves 4-6

Ingredients

2/3 cup dry lentils
1/2 cup diced onion
1.5 cup finely diced mushrooms (i use baby portabello)
2–3 cloves garlic, minced
8 oz chopped frozen spinach
7 uncooked lasagna noodles, broken into pieces
24 oz jar pasta sauce
1 quart vegetable broth (low-sodium)
1 cup ricotta cheese
1 tsp oregano
2 Tbsp fresh parsley, minced
1/2 tsp salt (or more to taste)
1–2 cups shredded mozzarella cheese

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Instructions

Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.

Pretty easy right?

Instant Pot Vegetarian Lasagna Soup FAQs

Can you make one pot lasagna soup on the stovetop?

Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.

If you’re looking for a meat-based one pot lasagna soup, try:

Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?

Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:

Can you make lasagna soup vegan?

To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.

What is white chicken lasagna soup?

White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:

Is this healthy lasagna soup?

Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!

How do I make a more creamy lasagna soup?

Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!

What’s the best lasagna soup recipe using ground meat?

To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.

Recipe for Instant Pot Vegetarian Lasagna Soup

Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.

And if you try this in the slow cooker, be sure to let me know how it goes!

Enjoy!

Roasted Vegetable Pasta Salad

Lindsay — Mon, 30 Sep 2024 04:00:00 +0000

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

*Originally published 10/2017. Updated 10/2024*

Hi friends!

Popping in today to share a fun new pasta salad recipe with you guys.

This Roasted Vegetable Pasta Salad is packed with…you guessed it…roasted veggies! The best part about this recipe is that it’s so easy to customize with your favorite vegetables.

Some of my favorites include Brussels sprouts, green beans, red peppers and sweet potatoes. I also often use broccoli and sometimes I’ll throw in some carrots.

It’s best to choose vegetables that all cook similarly so if you’re going to use carrots, chop them fairly small and know that they might still have a little crunch to them compared to vegetables like brussels sprouts, green beans and peppers.

I like that for a little texture variety but it’s something to consider. If you don’t like that, swap carrots for broccoli or sweet potatoes.

Another great thing about this recipe is that you can use pretty much any kind of pasta. I’ve made it with ravioli, tortellini, elbows and spirals and they all work just fine.

Ingredients for Roasted Vegetable Pasta Salad

Here’s what you need to make this pasta salad:

Roasted vegetables -Brussels sprouts, broccoli, sweet potatoes, green beans and bell peppers are all great options.
Pasta – use your favorite type! I personally prefer tortellini or spirals
Goat cheese– a few goat cheese crumbles really add a nice flavor to this pasta salad
Bacon – Another great way to add flavor and a bit of texture
Homemade dressing– I use a simple homemade balsamic dressing which includes a mix of oil, balsamic vinegar, mustard, maple syrup or honey and garlic.

How To Make Roasted Vegetable Pasta Salad

Making this pasta salad is pretty simple!

Cook your pasta.
Roast your vegetables.
Mix pasta and veggies with cooked, diced bacon and goat cheese.
Make the homemade dressing.
Stir everything together and serve!

Vegetable Pasta Salad Recipe

Here’s how you make it:

Roasted Vegetable Pasta Salad

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5 from 1 review

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: serves 4-6

Ingredients

3 cups spiral pasta (or your favorite type)
4 cups chopped vegetables (green beans, Brussel’s sprouts, peppers, sweet potatoes, etc – more if desired)
4 strips bacon, cooked and diced
approx 2 oz goat cheese, crumbled (more or less if desired)
1/2 cup oil (I use avocado oil)
1/4 cup balsamic vinegar
1 Tbsp Dijon mustard
1 – 2 Tbsp maple syrup or honey (depends on desired sweetness)
1/4 tsp salt
1 clove of garlic grated with microplaner, optional

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Instructions

Cook pasta according to package directions. Drain and run under cold water to stop the cooking process once cooked.
While the noodles cook, spread vegetables on a sheet pan, spray with oil and sprinkle with salt. Roast at 400 degrees F for 15-20 minutes (depending on your desired degree of doneness).
Combine cooked pasta and veggies in a large bowl, along with chopped bacon and goat cheese crumbles and gently stir to combine.
Combine oil, vingar, mustard, maple syrup, salt and garlic(if using) in a jar with a lid and shake until well combined. Taste and add more sweetener if needed.
Pour half the dressing over pasta salad and toss to coat. Taste and add more dressing if desired.

Notes

Be sure to chop vegetables fairly small so they cook in 15-20 minutes.

Quick, easy and delicious. If you want to, you could add some leftover chicken into the mix as well!

Roasted Vegetable Pasta Salad FAQs

Do you serve this roasted vegetable pasta salad cold?

Totally up to you! This pasta salad tastes great warm, cold or room temperature. Keep in mind if you serve it warm, the goat cheese will melt.

How to store roasted vegetable pasta salad?

Store in an airtight container in the fridge for 3-4 days.

What are the best vegetables for vegetable pasta salad?

It’s best to choose vegetables that all cook in a similar time – broccoli, Brussels sprouts, red peppers, sweet potatoes and green beans all cook in about 20 minutes. Carrots can also cook in that time frame when chopped small.

If you’re worried, cook carrots on a separate baking sheet so they can cook a few extra minutes without overcooking the other vegetables.

Could you make this a grilled vegetable pasta salad?

Absolutely. Keep everything the same, just swap grilled vegetables for the roasted ones.

What are some other vegetable pasta salad recipes?

Here are a few others to try:

Or try this Creamy Tomato Chicken Pasta.

Best dressing for roasted vegetable pasta salad?

I tend to prefer balsamic or honey mustard but Italian is also a classic. Here are some easy homemade dressings to choose from:

What to serve with vegetable pasta salad?

Choose your favorite protein! This would be great with a side of marinated chicken or steak. Or you could mix some chicken sausage right in.

Try:

Easy Vegetable Pasta Salad

Enjoy!
–Lindsay–

Broccoli Pesto Pasta

Lindsay — Sun, 29 Sep 2024 04:00:00 +0000

This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

*Originally published 5/2016. Updated 9/2024.*

Hi Friends!

This broccoli pesto pasta recipe has been on the blog for years now but I recently made it and decided it was time to breathe some new life into the post!

It’s a fun twist on traditional pesto and super easy to make at home. Add some pasta, chicken and your veggies and boom! Dinner is served. Or if you don’t have broccoli, try this Creamy Tomato Chicken Pasta instead!

Broccoli works well in this recipe because it’s green and blends seamlessly into a typical pesto recipe.

Broccoli Pesto Pasta Ingredients

You only need a few ingredients to make the broccoli pesto:

Fresh basil – This recipe only uses about 1 cup. If you’re not growing it in your garden, it can be tricky to find at the grocery store so I didn’t want to require you to find a huge amount!
Garlic – You can control the number of cloves you add depending on how strong of a garlic flavor you like. I use 3 cloves but if you want a more subtle flavor you can use 2 or even 1.
Oil – I use avocado oil but olive oil also works great.
Pumpkin Seeds/Pepitas – I know pine nuts are expensive so this recipe uses pepitas because it’s something I always have on hand to add to my smoothies. You could also try sunflower seeds or even cashews or almonds.
Parmesan cheese – I buy a block and shred my own but you could buy it already grated if you need to.
Broccoli – I’ve found fresh broccoli to work best in this recipe. Frozen broccoli steamed in the microwave tends to add a bit too much water.
Pasta water – In this recipe, you cook the broccoli in boiling water and then remove it and add the noodles. After the noodles are cooked, save just a bit of the water to add to the pesto at the end. It’s filled with starch and will help bring everything together.
Salt – to taste!

How To Make Pasta with Broccoli Pesto

To make this pesto all you really need is a food processor. I’ve tried making this in a blender but since there’s not that much liquid, it can be tricky.

So grab your food processor, (big or small!) and add all ingredients except the pasta water. Blend until smooth. Slowly add the pasta water until the pesto is your desired consistency. I use about 1/4 cup. Then toss with your favorite pasta!

Chicken Broccoli Pesto Pasta

In my opinion, chicken and roasted veggies are the perfect addition to this recipe. They pair well with the flavors of pesto and the chicken adds protein to the dish helping to round it out and make it a complete meal.

This Broccoli Pesto would be a great sub for regular pesto in my Slow Cooker Pesto Chicken Tortellini or my Pesto Chicken Quinoa Bowls. Or try this One Pot Creamy Pesto Chicken Pasta.

Broccoli Pesto Pasta Recipe

Broccoli Pesto Pasta

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This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

Ingredients

1 cup fresh basil leaves, loosely packed
2–3 cloves garlic (depending on how strong you want the garlic flavor)
1/3 cup oil (avocado oil or extra virgin olive oil)
1/3 cup pepitas (or pine nuts or sunflower seeds)
1/2 cup Parmesan cheese
2 cups fresh broccoli florets
1/2 cup pasta water, reserved
pasta
1 box orecchiette pasta, boiled
1/3 cup crumbled feta cheese
⅓ cup pine nuts

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Instructions

Bring a pot of water to a boil.
Add 2 cups broccoli and let cook for 2 minutes.
Remove with a slotted spoon and run under cold water to stop cooking.
Add pasta to the water and cook according to package directions.
Meanwhile, in a food processor, combine basil, garlic. oil, pepitas, parmesan and drained broccoli and process until smooth.
When pasta finishes cooking, reserve 1/2 cup pasta water before draining.
To finish pesto, add 1/4 cup pasta water to the food processor and process until smooth.
Taste and add salt as desired. Add remaining pasta water if you want the pesto a little thinner.
Toss desired amount of pesto with pasta and serve.

Broccoli Pesto Pasta FAQs

How do you store broccoli pesto pasta?

If you’re making the pesto ahead of time, I would store it separately and toss it with warm pasta when you’re ready to serve it. Pesto can be stored in an airtight container in the fridge for a week or two. Extra can be frozen.

How do you freeze broccoli pesto?

Pesto can be stored in the freezer if you’re not able to use it all. Just use a Tablespoon to scoop onto a plate lined with parchment paper. Freeze and then transfer the pesto spoonfuls to a Ziploc bag.

Can you make broccoli pesto without basil?

I’ll be honest- I think basil is really what gives pesto its classic flavor. I tried this recipe using curly parsley and it just wasn’t the same. I’ve seen people recommend trying arugula instead of basil but I haven’t tried it myself.

This post has ideas for The Best Substitutes for Basil in Pesto.

Can you make this vegan broccoli pesto?

To make this recipe vegan you would need to replace the Parmesan cheese. You could try replacing the Parmesan in this recipe with nutritional yeast or try this Easy Vegan Pesto recipe.

Could you use this to make broccoli pesto pizza?

Yes! This would be the perfect addition to a white pizza. Pair it with fresh mozzarella slices, blistered tomatoes and even some chicken!

Could you make roasted broccoli pesto?

Yes. If you wanted to kick the flavor up a bit, roasted broccoli would be great in this recipe!

Can you use frozen broccoli in this recipe?

I wouldn’t recommend it. It’s a big too watery and changes the consistency of the pesto.

Could you serve this as broccoli pesto pasta salad?

Yes! This would be good hot or cold. Feel free to use shells or another type of pasta and add raw veggies for a little crunch and toss with pesto.

Or try this Pesto Pasta Salad or this Tortellini Pesto Pasta Salad.

Need more broccoli recipes?

Check out these:

Enjoy!
–Lindsay–