Tag: diced tomatoes

Cozy Ground Beef and Cabbage in One Pot
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Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.
Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.

Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.

Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.

Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.
What You’ll Need
- Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
- Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
- Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
- Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.
How To Make Ground Beef and Cabbage
1. Cook and drain ground beef (full recipe below).
2. Stir in the remaining ingredients, scraping the brown bits up.
3. Simmer covered until the cabbage is tender.
Serve over rice or with egg noodles.
Letting the beef cook undisturbed for a few minutes will help it develop a crust.

Be sure to scrape up all those browned bits after adding the broth. They add so much flavor to the sauce.

Add cabbage in big handfuls and stir as it wilts down.

Simmer covered for tender cabbage, then simmer uncovered at the end for a thicker, richer sauce.

For a more “cabbage roll” vibe, add a pinch of smoked paprika or a spoonful of tomato paste.
How To Store and Reheat

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.

Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.

Easy Ground Beef Dinners

Did you enjoy this Ground Beef and Cabbage Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Heat olive oil in a 4qt Dutch oven over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.

Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt, and pepper.

Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.

Serve over rice or pasta if desired.

Store leftovers for up to 4 days in the refrigerator.

Calories: 267 | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 16, 2026
Comfort in a Bowl: Easy Crockpot Tortellini Soup
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Crockpot Tortellini Soup is an easy, hands-off slow cooker meal with Italian sausage and cheese tortellini. It’s a big-batch recipe, ideal for a hearty dinner, feeding company, or stocking the fridge with make-ahead lunches for the week.
Flavor: Cozy Italian-style tomato broth with savory Italian sausage, tender veggies, and beans, finished with cheesy tortellini and a sprinkle of Parmesan.

Skill Level: Easy and mostly hands-off, with one quick browning step at the start.

Prep Note: Brown and drain the sausage first for deeper flavor and a broth that stays rich, not greasy.

Serving Suggestions: Top with Parmesan and serve with crusty artisan bread or homemade garlic bread for dipping.

Ingredients and Easy Swaps
- Italian Sausage: Mild or hot sausage, both taste good. Remove the casings before browning if all you have on hand is link sausage.
- Vegetables: Cut carrots, celery, and green beans to a similar size for even tenderness. If using frozen green beans, add them with the tortellini near the end.
- Tomatoes: Use diced, petite diced, or fire-roasted for a deeper flavor. If the broth tastes sharp, let it cook fully and finish with Parmesan.
- Red Kidney Beans: Drain and rinse well to remove the excess starch, and for a fresher taste to the beans.
- Refrigerated Cheese Tortellini: Add only at the end of cooking, so that it stays tender and flavorful. Fresh or frozen (thawed) tortellini works too. If making ahead, don’t add the tortellini until you are reheating the base of the soup.
- Optional Add-Ins: Spinach (or kale) can be stirred in with tortellini; it wilts fast and adds extra color and nutrients.
How This Soup Comes Together
1. Brown the sausage and onion, drain well, and transfer to the slow cooker.
2. Add the remaining ingredients, except the tortellini (full recipe below).
3. Slow cook, add the tortellini near the end, before serving.
Stir in the tortellini in the last 30 minutes so they don’t overcook. Make sure to check the pasta for doneness before serving.

If the soup thickens too much, loosen it with a splash of stock.

Season at the end since the soup has a lot of salty ingredients and may not need extra seasoning.
Keep It Cozy: Storage and Freezing
- Cool the soup, then store it in airtight containers in the fridge for up to four days. Leftovers reheat well on the stove or in the microwave, adding a splash of broth as needed.
- For freezing, save the soup base (without tortellini) for up to three months and add fresh tortellini when reheating.
- If meal prepping, keep the tortellini separate and combine just before serving for the best texture.
Cozy Soup Night Favorites

Did you enjoy this Crockpot Tortellini Soup? Leave a comment and rating below!
Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.

Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.

About 30 minutes before serving, stir in the tortellini and cook until tender.

Taste and season with salt and pepper. Garnish with Parmesan cheese.

If using frozen green beans, add them with the tortellini during the last 30 minutes.

Spinach can also be added with the tortellini.

Use refrigerated or fresh tortellini, or thawed frozen tortellini.

Tortellini can vary by brand; check it early to ensure it doesn’t overcook.

Serving: 1.5cups | Calories: 384 | Carbohydrates: 26g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 950mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2747IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Slow Cooker, Soup

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 15, 2026
Make-Ahead Meatballs for Subs, Pasta, and More
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These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
Flavor: Tender and juicy with classic Italian flavors, simmered in a rich, garlicky tomato sauce that’s both savory and comforting.

Recommended Tools: A small cookie scoop keeps the meatballs the same size so they cook evenly.

Serving Suggestions: Serve over spaghetti, polenta, or tucked into toasted meatball subs. They’re even better with homemade garlic bread and a classic Caesar salad to round out the meal.
Best Ingredients for Meatballs
- Ground Beef: Using lean ground beef keeps the sauce from getting greasy. For a heartier meatball, use a beef-and-pork blend. For a bolder flavor, swap half of the ground beef for Italian sausage. If replacing with ground turkey or chicken, add a tablespoon of milk to keep them tender.
- Bread Crumbs: Fine breadcrumbs work best for binding the meatballs. Gluten-free crumbs or crushed crackers can be used as an easy swap.
- Sauce: Use a marinara or pasta sauce you already love since it drives the final flavor, or choose one with garlic and basil for a classic Italian taste.
- Seasonings: Adding Italian seasoning to the slow cooker brings all the flavors together beautifully.
- Variations: Stir in a spoonful of tomato paste near the end for a thicker sauce, or add a Parmesan rind while it simmers for extra savory richness, removing it before serving.
How to Cook Meatballs in the Crockpot
1. Combine meatball ingredients and roll into balls (full recipe below).
2. Place in the Crockpot and top with sauce.
3. Cook the meatballs until they reach 160°F, and the sauce is bubbling.
Mix gently and stop as soon as everything is combined to keep the meatballs tender.

Keep the lid closed as much as possible to maintain consistent cooking time.

An instant-read thermometer takes the guesswork out of making sure the meatballs are fully cooked.

To make ahead, form and freeze meatballs on a tray until firm, then store them in a freezer-safe bag so they don’t stick together. Cook from frozen, adding extra time as needed.
Storing and Reheating Tips

Store cooled meatballs in an airtight container and refrigerate up to 4 days. Or freeze in meal-sized portions in freezer bags or containers for up to 3 months for best quality.

Reheat on the stovetop over medium-low or in the microwave in short bursts, stirring the sauce in between. Or reheat in a slow cooker on low, stirring occasionally, until hot throughout. Add a splash of water if the sauce has thickened.

Can I put raw meatballs directly into the slow cooker?

Yes, you can! They will fully cook in the sauce. Cook until the meatballs reach 160°F in the center.

Can I use precooked frozen meatballs?

Yes. Precooked, frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs will need less time since they only need to warm up. However, it is not recommended to put frozen raw meatballs in the slow cooker. You will want to thaw before adding them.

Can I cook these meatballs on low in the slow cooker?

Yes, cook on low for 6 to 7 hours or high for 3 to 4 hours. Keep the lid on as much as possible, and cook until the meatballs reach 160°F.

More Meatball Favorites

Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Spray slow cooker with cooking spray.

Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.

Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.

Serve over pasta.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Serving: 3meatballs | Calories: 280 | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from The ShortCut Kitchen.
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Holly Nilsson

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January 13, 2026
A Low Effort Beef Goulash You’ll Want To Eat By The Ladleful
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When the temperature drops, a pot of Hungarian Goulash is always on our menu. It is made with tender beef, sweet onions, and a savory broth that fills the house with the best cozy aroma.
Flavor: Rich and hearty with sweet onions, tender chunks of beef, and lots of smoky paprika.

Technique: It’s simmered at a lower temperature for a longer period of time to tenderize the meat.

Budget Tip: Hungarian goulash is the perfect recipe to turn a cheaper cut of meat into a tender and delicious meal.

Recipe Note: Hungarian Goulash is very different from an American goulash recipe, which is a pasta and ground beef dish!
Your Goulash Basics
- Paprika: Hungarian paprika is made from ground dried peppers that range from mild to hot, so its flavor varies by region. Paprika can be smoked, sweet, or hot, but this recipe usually uses the mild or sweet varieties.
- Vegetables: Families often customize this dish with potatoes, carrots, onions, celery, peppers, or tomatoes. Some Hungarian Goulash recipes use only onions or serve veggies on the side, but it’s always pure comfort food.
- Beef & Broth: Tender chunks of either stew beef or chuck roast, onions, and tomatoes are simmered in a savory paprika beef broth until tender.
- Add-Ins and Variations: Serve the goulash on its own or over homemade egg noodles, elbow macaroni, or mashed potatoes. Top it with a dollop of sour cream and fresh parsley for the best flavor.
While I simmer this on the stove, you can also slow-cook this Hungarian beef goulash in the oven at 325°F for 2.5 hours.

How to Make Hungarian Goulash
1. Sauté onions in butter until soft, then sear the beef until browned.
2. Add broth to deglaze, then mix in tomatoes, more broth, and spices.
3. Bring to a boil, then cover and simmer (full recipe below) until the meat is tender.
Serving with a side of crusty artisan bread and butter, 30-minute dinner rolls, or biscuits to soak up any leftover gravy.

Leftovers

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.

To reheat, warm over low to medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce is too thick. Or, reheat single servings in the microwave in short intervals, stirring between, and adding liquid if needed.

Must-Try Soups and Stews

Did you make this Hungarian Goulash? Leave a rating and comment below!
Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

In a Dutch oven or large pot, melt the butter over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Stir in caraway seeds and paprika.

In a bowl or zip-top bag, dredge the beef with flour and shake off any excess. Add the beef to the onion mixture and cook for 2-3 minutes.

Slowly add ¼ cup of beef broth while scraping up any brown bits from the bottom of the pan. Add the remaining broth and diced tomatoes. Add potatoes and carrots if using. Season with salt and black pepper.

Bring to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for about 1½ -2 hours or until the beef is fork-tender.

Garnish with parsley if desired and serve with a dollop of sour cream.

For the best flavor, use sweet Hungarian paprika, not smoked.
For a variation that lets you work on other things while the stew cooks, try slow cooking Hungarian goulash in the oven at 325°F for 2.5 hours instead of simmering on the stovetop.

Calories: 411 | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 858mg | Potassium: 937mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6337IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Soup

Cuisine Hungary

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 29, 2025
Stuffed Pepper Casserole

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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October 11, 2024
Ravioli Lasagna
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This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.

Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
It’s so delicious that it’s featured in my cookbook (you can order a copy here)!

This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.

It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.

It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
What You Need For Ravioli Lasagna

Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.

Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.

Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.

Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!

Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
1. Brown beef, add the sauce and simmer a few minutes to thicken.
2. Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
3. Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.

Did you know you can get crisp edges and browned cheese in a slow cooker?

Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.

Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes

Did your family love this Crock Pot Lasagna? Leave us a rating and a comment below.
4.96 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Ravioli Lasagna

This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 50 minutes

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In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.

Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.

Spray the inside of a 6 qt crock pot with cooking spray.

Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.

To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.

Cover and cook on low for 3 to 4 hours.

Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.

Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.

Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 26, 2024
Easy Taco Salad
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I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.

Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

Taco Salad Ingredients

The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.

Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.

Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.

Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.

Try any of the following to add flavor, crunch, and color.
- Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
- Spicy/Zesty: Jalapenos, red onion, or hot sauce.
- Fresh: Guacamole, a squeeze of fresh lime juice.
Taco Salad Dressing

How to Make Taco Salad
1. Brown and season the ground beef (recipe below). Stir in beans if using.
2. Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
3. Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!

Preheat the oven to 350°F.

Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).

Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.
More Main Dish Salad Recipes

Did you make this easy Taco Salad? Be sure to leave a rating and a comment below!
4.98 from 105 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Taco Salad

This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

Top with tortilla chips, salsa, and sour cream.

While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the beef is browning.
Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave.

Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Lunch, Salad

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 17, 2024
Minestrone Soup
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This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!

Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.

It’s the ultimate homemade soup, perfect to warm you up on a chilly day!

What is Minestrone Soup?

This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
- We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
- Budget-friendly minestrone soup is perfect for large families and gatherings.
- Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
- Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
Ingredients in Minestrone Soup

Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!

Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.

Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.

Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.

Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.

soften veggies & add seasonings

simmer tomatoes, beans, & broth

add pasta

stir in spinach before serving

How to Make Minestrone Soup
1. Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
2. Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
3. Serve garnished with parmesan cheese.
Tips for Storing
- Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
- Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
- If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
- If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.
Savory and Satisfying Soups

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Minestrone Soup

This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.

Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.

Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.

Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.

Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.

Planned Leftovers: If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.

You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.

This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.

Rinse canned beans in cold water to rinse off any preservatives and extra sodium.

Calories: 219 | Carbohydrates: 36g | Protein: 11g | Fat: 4g | Sodium: 1283mg | Potassium: 852mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6250IU | Vitamin C: 18.9mg | Calcium: 113mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Diet Vegetarian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr

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January 31, 2024
Lasagna Soup
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This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

What is Lasagna Soup?
- This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
- It’s prepared in just one pot – less dishes and less mess.
- This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
- It can reheats and freezes well.
Ingredients for Lasagna Soup

Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.

Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

How to Make Lasagna Soup
1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
2. Add the broth ingredients and simmer per the recipe below.
3. Add pasta and simmer until tender. Stir in spinach if using.
4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.
If you’d prefer, this soup can be cooked in the slow cooker.

FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

What to Serve with Lasagna Soup

Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.

Storage and Leftovers
- For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
- Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
- Freeze leftover soup in zippered bags for up to 4 months.
More Pasta Soup Recipes

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5 from 47 votes↑ Click stars to rate now!
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Lasagna Soup

This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.

Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.

Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.

Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.

Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.

Spoon into bowls and top as desired.

Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.

Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Pasta, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 16, 2024
Ham and Bean Soup
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This ham and bean soup is an easy meal to make and the perfect way to enjoy a leftover ham bone.

With no soaking required, this recipe takes just minutes to prepare and cooks in the slow cooker to create a delicious and hearty meal!

Serve it with a piece of cornbread or a crusty loaf for dipping.

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly-warming bean soup recipe.

Hearty Homestyle Goodness
- A hearty family meal, this Slow Cooker Ham and Bean Soup recipe is easy to prepare.
- This simple soup requires few ingredients, starting with Hurst’s® HamBeens® 15 Bean Soup®, onions, and ham – no soaking required.
- Budget friendly, this soup can be made with leftover ham, a ham bone, smoked turkey, or a ham hock.
- This soup freezes and reheats well.
Ingredients for Ham and Bean Soup

Beans – This ham and bean starts with a mixture of dried beans. I love Hurst’s® HamBeens® 15 Bean Soup® for the variety of beans, quality, and flavor. It includes great northern beans, navy beans, and more. You can find them in the dry bean section of almost any grocery store or order them online.

Seasoning – Each bag of Hurst’s 15 Bean Soup comes with a vegetable-based seasoning packet to add great flavor. The seasoning packet can be replaced with bouillon if needed. I don’t add additional seasonings but you can add dried herbs or bay leaves if you’d like.

Vegetables – I use canned tomatoes (drained), you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup. Sliced celery or carrots can be added.

Ham for Bean Soup

If you have a leftover ham bone from baked ham, this a favorite way to enjoy it.

If you don’t have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. If you don’t have either, leftover chopped ham works beautifully in this recipe, too.

How to Make Ham and Bean Soup
1. Rinse beans and add to the slow cooker with onions, ham, broth, and seasonings (per the recipe below).
2. Cook on high 5 hours (or low for 7-8) or until beans are tender.
3. Stir in remaining ingredients and cook for additional 30 minutes.
4. Easy peasy! Serve warm with cornbread for dipping.
Tips for Bean Soup
- Rinse beans well and check for any debris. No soaking is needed when using a slow cooker.
- If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
- IMPORTANT: Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).
- For a thinner consistency, add one extra cup of broth or water to your slow cooker. If you’d like a thicker bean soup you can remove a cup or so of the beans, blend them, and add them back into the soup.
We love this Ham and Bean soup served as is out of the Crock Pot with a big piece of moist cornbread. It can also be served over a bowl of rice too!

Storing Leftovers

Fridge: Leftovers can be kept in the refrigerator for up to 4 days.

Freezer: This ham and bean soup recipe makes a large batch and it freezes well. I divide it into individual portions so it’s easy to thaw as many portions as needed. Thaw in the fridge overnight and heat in the microwave or on the stovetop.

Savory Slow Cooker Meals

Did your family love this Slow Cooker Ham and Bean Soup? Be sure to leave a rating and a comment below!
4.95 from 349 votes↑ Click stars to rate now!
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Crock Pot Ham and Bean Soup

Ham and Bean soup takes just minutes to prepare and cooks effortlessly in the Crock Pot all day long!

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Rinse the beans and drain. Sort any unwanted debris and set seasoning packet aside.

Place beans, onions, ham bone (or diced ham), broth/water, garlic cloves, and chili powder in a 6qt slow cooker.

Cook on high for 5 hours (or low for 7-8) or until beans are tender.

Once the beans are tender, remove the hambone (if used), chop any meat left on the bone, and add it back to the pot.

Stir in the diced tomatoes, Ham Flavor packet, and lemon juice.

Cook for an additional 30 minutes. Season with salt and black pepper to taste and garnish with fresh parsley if desired.

It is important that acidic ingredients are not added until the beans are soft. Check that the beans are soft before adding the diced tomatoes and lemon juice.
Replace the chicken broth with water, beef broth, or vegetable broth.
Use a leftover ham bone in this soup. If you don’t have one, ask at the deli counter for ham bones (they are usually really inexpensive) or ham hocks. Leftover chopped ham works well too.
Rinse beans well and check for any debris. No soaking is needed when using a slow cooker. If you have already soaked the beans, you can reduce the liquid in the recipe by 1 cup.
For a thinner consistency, add one extra cup of broth or water to the slow cooker. For a thicker bean soup, remove a cup or so of the beans, blend them, and add them back into the soup.

Calories: 259 | Carbohydrates: 34g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 387mg | Potassium: 960mg | Fiber: 8g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 3.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
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Holly Nilsson

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December 28, 2023