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Sausage Alfredo Pasta Recipe
This sausage Alfredo pasta has the most delicious, silky-smooth sauce made with butter, Parmesan cheese, and a splash of starchy pasta water. No cream needed!

My family loves classic fettuccine Alfredo, and this version with Italian sausage is right at the top of our favorites list. If you’ve seen my chicken Alfredo recipe, you already know I skip the cream. Instead, our Alfredo sauce comes together with butter, Parmesan, and pasta water. It’s every bit as creamy, just a little lighter, and not at all heavy or goopy.

The sausage adds so much flavor to this pasta. You’ll brown it in the same skillet you use to make the sauce, so all it soaks up all those flavorful drippings, which means extra flavor, and as a bonus, fewer dishes to clean!

Key Ingredients
- Italian Sausage: Choose mild or spicy sausage, depending on what you love. Our family usually sticks with mild, but if you like a little kick, go for spicy! I also use Italian sausage when making this sausage minestrone (it’s so good!).
- Spinach: I love the pop of green from baby spinach here. It wilts right into the sauce for a fresh, vibrant finish. Baby kale works just as well if that’s what you have on hand.
- Fettuccine: That’s the traditional choice, but you can substitute what you have on hand. Spaghetti, linguine, or even short pasta like farfalle are all great options. Be sure to save a little pasta cooking water before draining. It’s the secret to a smooth, glossy sauce that clings to every strand. To make this really special, try homemade pasta!
- Parmesan: Use a good-quality parmesan for this recipe, and grate it finely. I love Parmigiano-Reggiano and find that it melts the best.
- Butter: I use salted butter, but unsalted is fine (adjust the pasta to taste with a bit of extra salt).
Find the full recipe with measurements below.

How to Make Sausage Fettuccine

Tip 1: Brown the sausage. This sausage Alfredo pasta comes together in about 20 minutes, and the first step is browning the sausage. Do this in the same skillet you’ll use to toss the pasta and sauce. Once browned, you’ll have bits of sausage stuck to the pan, along with some rendered fat that ultimately adds so much flavor to your sauce.

Tip 2: Make the sauce. You’ll make the sauce right in the skillet with the browned sausage. Add everything (cooked fettuccine, finely grated parmesan, butter, spinach, and some starchy pasta cooking water), then use tongs to toss everything around the skillet until the butter and cheese melt down into a smooth and silky sauce. It’s not all that different from when we make our favorite cacio e pepe recipe.

More Easy Pasta Recipes
Sausage Alfredo Pasta

PREP
5 mins

COOK
15 mins

TOTAL
20 mins

This fettuccine is quick, easy, and incredibly delicious thanks to Italian sausage. For the best results, use real Parmigiano-Reggiano and finely grate it yourself (it melts into the sauce better). When cooking your pasta, make sure you salt it well to taste salty like the sea (assume 1 tablespoon of salt for 3 quarts of water). And don’t forget to reserve some pasta cooking water before draining the pasta. It’s the pasta water that brings the sauce together.

6 Servings

You Will Need

6 ounces Italian sausage, casings removed, use hot or mild sausage

1 pound fettuccine

4 ounces Parmigiano-Reggiano, finely grated, about 2 cups, plus extra for serving

5 tablespoons butter, cut into 5 pieces

4 to 5 cups packed baby spinach leaves

Salt and fresh ground black pepper

Directions

1Cook sausage: Add the sausage to a wide skillet with a drizzle of olive oil over medium-low heat. Cook, breaking up the sausage with a wooden spoon until crispy, about 10 minutes. (While the sausage cooks, move on to cooking the pasta.)

2Cook fettuccine: Meanwhile, bring 3 quarts of water to a boil in a large pot. Add one tablespoon of salt and the fettuccine. Cook, stirring once or twice, for 1 minute less than the suggested cooking time on the package. The pasta finishes cooking when making the sauce. Reserve 1 ½ cups of the cooking water, then drain the pasta.

3Make the sauce: Add parmesan cheese, butter, spinach, 1 cup of reserved cooking water, and the drained pasta to the skillet with the cooked sausage. Set the skillet over low heat. Use tongs to toss the fettuccine, butter, and cheese around the pan for one minute. Take the pan off the heat, then cover the skillet with a lid. Leave for one minute.

4Uncover the skillet and toss the pasta a few more times in the sauce. If the pasta looks dry, add a splash of more pasta water. If it looks wet, don’t worry, the pasta absorbs some the extra moisture as it cools. Serve fettuccine with a few grinds of pepper and a sprinkle of extra parmesan cheese over the top.

Adam and Joanne’s Tips

Leftovers: Store leftovers tightly covered in the refrigerator for up to a day. As the pasta sits, it soaks up the sauce so while leftovers taste good, you’ll miss some of the velvety butter cheese sauce. When reheating, add a splash of water to thin the sauce a little.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 bowl (1/6 of the recipe)
/
Calories
544
/
Total Fat
21.8g
/
Saturated Fat
10.9g
/
Cholesterol
59.7g
/
Sodium
562.9mg
/
Carbohydrate
62.2g
/
Dietary Fiber
5.9g
/
Total Sugars
3g
/
Protein
25.7g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 27, 2026
Instant Pot Boiled Eggs Recipe
The Instant Pot makes boiled eggs foolproof! Here’s how to make perfectly hard boiled and soft boiled eggs using your pressure cooker.

My stovetop boiled eggs are easy, but lately I’ve been reaching for my Instant Pot instead. I especially love it for soft-boiled eggs, which can be a little tricky to get just right on the stove.

As a bonus, Instant Pot eggs are incredibly easy to peel. The high pressure and temperature help loosen the shells so they practically slide right off.

Key Ingredients
- Eggs: Use as many eggs as will fit in a single layer. My 6-quart model fits 10 to 12 large eggs.
- Water: You’ll need a little water for cooking the eggs and an ice bath for when they are finished.
Find the full recipe with measurements below.

Key Equipment
- Pressure cooker: An Instant Pot or other electric pressure cooker.
- Trivet or steamer basket: This raises the eggs above the water. Most Instant Pots come with a suitable trivet.
- Slotted spoon or tongs: To safely transfer eggs to the ice bath.
How to Make Instant Pot Eggs

Tip 1: Set up the pressure cooker. Add 1 cup of water to the Instant Pot and place a trivet or steamer basket at the bottom. Then, arrange the eggs in a single layer on top.

Tip 2: Best cooking times. How long you cook the eggs depends on how soft or firm you want the yolks. Use the Manual or High Pressure setting. Here’s a guide for timing:
- 3 minutes: Soft, runny yolk with just-set whites. Ideal for dipping toast soldiers!
- 4 to 5 minutes: Jammy yolk, bright yellow center, firm whites. Great for ramen or salads.
- 6 to 7 minutes: Mostly set yolk with fully firm whites. Versatile for snacks or egg salad.
- 8 to 9 minutes: Completely cooked yolk. Perfect for deviled eggs or potato salad.
Tip 3: Manually release the pressure. Manually release the pressure right after cooking, then transfer the eggs to an ice water bath to stop them from overcooking. Once cool, peel. The shells should slide right off.

My Favorite Ways to Use Them

Soft-boiled eggs are all about the jammy, golden yolk. They’re perfect for topping ramen, grain bowls, roasted vegetables, or salads. I also love them on avocado toast or served with buttered toast soldiers for dipping (one of my childhood favorites!).

Hard-boiled eggs are more sturdy and great for meal prep or quick snacks. Slice them for salads, turn them into deviled eggs, or mix them into potato salad, egg salad, or avocado egg salad.
Instant Pot Boiled Eggs

PREP
5 mins

COOK
8 mins

TOTAL
13 mins

These Instant Pot eggs couldn’t be simpler! If you’re looking for a 100% foolproof way to cook eggs, you’ve found it. This recipe works for both hard-boiled and soft-boiled eggs.

Please read the manufacturer’s instructions for your pressure cooker before following this recipe.

Makes 2 to 12 eggs

You Will Need

2 to 12 large eggs

1 cup water

Directions

1Set up the cooker: Place a steaming rack or metal trivet at the bottom of the pressure cooker (ours came with the 6-quart Instant Pot).

2Add water and eggs: Pour 1 cup of water into the pot, then place the eggs on the rack in a single layer, making sure they don’t touch the water.

3Pressure cook: Seal the lid and cook on high pressure for your desired time. Suggested cooking times: 3 minutes for soft-boiled eggs, 5 to 6 minutes for medium-boiled eggs, and 7 to 9 minutes for hard-boiled eggs.

4Prepare the ice bath: While the eggs cook, fill a medium bowl with ice and water.

5Release pressure and cool: When the timer goes off, manually release the pressure, keeping your hands away from the steam. Once the pressure is fully released, open the lid and immediately transfer the eggs to the ice bath. Let them sit for a few minutes, then peel and enjoy.

Adam and Joanne’s Tips

Storing unpeeled eggs: Refrigerate in their shells for up to 1 week in a bowl or airtight container. Soft-boiled eggs don’t keep as long, so plan to eat them within 2 days.

Storing peeled eggs: Refrigerate right after cooling. To keep them moist, store them in a container of cold water (changing the water daily) or wrap them in damp paper towels and place them inside an airtight container. Eat within 5 days. We don’t recommend storing peeled soft-boiled eggs.

Should I use the “Egg” setting? No need! Simply use the High Pressure setting. It’s simple, reliable, and allows you to customize the cook time for soft-, medium-, or hard-boiled eggs.

What’s a manual release? A manual or quick-release lets you safely release the built-up steam as soon as the cooking time ends. Check your model’s manual for the specific button or valve to use.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 egg
/
Calories
71
/
Protein
6g
/
Carbohydrate
0g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Total Fat
5g
/
Saturated Fat
2g
/
Cholesterol
185mg
/
Sodium
62mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 27, 2026
Feta Tzatziki Recipe
We love this thick, creamy tzatziki with feta cheese and fresh herbs! It’s delicious as a sauce or dip with veggies, pita chips, grilled meats, and sandwiches.

We absolutely love tzatziki sauce around here! It’s so versatile, and we’ll happily spoon it onto just about anything. This recipe takes classic tzatziki to the next level by adding tangy feta cheese for extra flavor and creaminess.

I love this feta tzatziki with homemade pita bread! It’s also incredible with baked chicken breasts, poached salmon, grilled lamb chops, or falafel wraps. Honestly, the possibilities are endless!

Key Ingredients
- Cucumbers: For the best tzatziki, use English or hothouse cucumbers. These are the long, thin ones usually sold in plastic wrap. They have thinner skin and fewer seeds, so you can skip peeling and seeding them. Baby cucumbers or Persian cucumbers also work great!
- Yogurt: For a thick and creamy tzatziki, use full-fat plain Greek yogurt. Icelandic-style yogurt is another good option. If you only have thinner yogurt, strain it in cheesecloth for a few hours to thicken it. (It’s like making labneh!)
- Feta Cheese: Crumbled feta cheese adds a deliciously salty tang to tzatziki. If you can find feta packed in brine, grab it! You can use a little of the brine to thin out the tzatziki (if you think it needs it).
- Garlic, Lemon, and Herbs: These ingredients give the tzatziki an amazing flavor. I use one clove of garlic, but feel free to add more. Fresh dill and mint are my favorite herbs.
How to Make Feta Tzatziki

Tzatziki is very simple to make. To make the best, remember this: too much moisture is tzatziki’s enemy. It makes things watery and stops all the flavors like lemon, garlic, and dill from mingling.

We reduce the moisture in two ways: by using thick Greek yogurt and by salting the cucumbers.

For the cucumber, we remove the seeds (if there are any ) and grate it. Scatter the grated cucumber over a clean dishcloth and season with salt. The salt does two things: it makes the cucumber taste more like cucumber and helps draw moisture out. Finally, wrap the dishcloth up and squeeze all the liquid out. You’ll be shocked at how much comes out.

Then mix the yogurt, cucumbers, and remaining tzatziki ingredients, and last but not least, stir in lots of feta cheese!

Spoon this feta Tzatziki onto our lemon dill baked salmon, seriously good turkey burgers and our lemon dill chicken breasts (so good).
Feta Tzatziki

PREP
30 mins

TOTAL
30 mins

We love this thick, creamy yogurt sauce with fresh cucumber, lemon, dill, and feta cheese. It’s brightly flavored and perfect for serving with veggies, pita chips, grilled meats, and even sandwiches. There are two options for the yogurt. The easiest is to use Greek yogurt. However, you can also use strained plain yogurt. To strain yogurt, place it in a fine mesh strainer lined with cheesecloth or paper towels and rest it over a bowl. Place the yogurt into the refrigerator for 3 to 4 hours to drain. Then, discard the liquid.

Makes 2 cups

You Will Need

1 hothouse cucumber, also called English cucumber

2 (7oz) containers Greek yogurt, we use Fage

2 tablespoons fresh lemon juice

1 garlic clove, finely minced (about 1 ½ teaspoons)

1 tablespoon finely chopped fresh dill

2 teaspoons apple cider vinegar or substitute white wine vinegar

2 ounces feta cheese, crumbled

1 teaspoon salt plus more to taste

Directions

1Cut the cucumber in half lengthwise. Use a spoon to scrape out the seeds, then discard them. Grate the cucumber. Scatter the grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Let sit for at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from the grated cucumber as possible. Discard the liquid.

2In a medium bowl, combine the squeezed cucumber with yogurt, lemon juice, garlic, dill, apple cider vinegar, and feta cheese.

3Season with 1/2 teaspoon of salt, then taste and adjust as necessary with more salt.

4Serve now, or if you can spare the time, cover the dip with plastic wrap and refrigerate for 2 to 4 hours to develop flavor.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 cup
/
Calories
59
/
Protein
3 g
/
Carbohydrate
4 g
/
Dietary Fiber
0 g
/
Total Sugars
4 g
/
Total Fat
3 g
/
Saturated Fat
2 g
/
Cholesterol
14 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 26, 2026
Easy Vegan Mac and Cheese Recipe
The whole family will love this creamy vegan mac and cheese recipe. We use plant-based milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese!

Our family loves mac and cheese! We’ve shared our traditional dairy-based mac and cheese before, but I’m incredibly excited to finally share our absolute favorite vegan mac and cheese! We went through countless variations, and this recipe is the one that won everyone over. It’s creamy, cheesy, and so satisfying you won’t even miss the dairy.

I was inspired to create this vegan version because we’re trying to eat more plant-based meals, and my son loves mac and cheese. And honestly, it’s become a new family favorite (as have many of our vegan recipes)! This recipe has two options: enjoy it as a comforting stovetop mac and cheese, or bake it until bubbly and golden brown. I love serving it with a simple green salad or trying it with my lentil-based vegan meatballs.

Key Ingredients
- Pasta: Use what you love. I always go for something that will hold on to the sauce really well, like shells or elbows!
- Vegan Butter and Flour: The combination of butter and flour thickens the sauce. Some recipes start with a base of cashew cream, and while we’ve tried that variation, making a roux and building our vegan cheese sauce from there was our favorite way to make vegan mac and cheese.
- Plant-Based Milk: I typically use unsweetened soy milk, but non-dairy milk will work. Unsweetened is best.
- Nutritional Yeast: This makes our mac and cheese taste so cheesy. Nutritional yeast is quite common in vegan recipes. If you are unfamiliar, it’s full of vitamins and minerals and adds a cheesy flavor to dishes. It’s perfect in this mac and cheese. We also use it when making our delicious vegan queso.
- Dijon mustard: We also use Dijon mustard when making our dairy-based baked mac and cheese. It rounds out the sauce’s flavor and makes it taste even better.
- Spices: I love adding onion powder, garlic powder, nutmeg, salt, and pepper to make the sauce taste incredible.
How to Make Vegan Mac and Cheese

To make my favorite vegan mac and cheese, you’ll first make the creamy sauce. We start with a roux made from melted butter (plant-based) and flour.

Once the flour and butter smell toasty, you can pour in non-dairy milk. As it heats up, the milk thickens and turns into the base of our cheese sauce. To make it taste cheesy, we whisk in lots of nutritional yeast, mustard, and spices.

When the sauce is smooth, you can stir in cooked pasta. Remember choose pasta shapes that hold onto the sauce really well. I like these medium shells because lots of that cheesy sauce gets trapped inside them.

You can serve it as a stovetop recipe or pour it all into a baking dish, top it with some breadcrumbs, and bake until the sauce is bubbling and the top gets a little color.
Easy Vegan Mac and Cheese

PREP
5 mins

COOK
20 mins

TOTAL
25 mins

My family loves this creamy mac and cheese made with non-dairy milk, nutritional yeast, and the perfect blend of spices. You can make this as a stovetop or baked mac and cheese! If you decide to bake this, add some breadcrumbs on top so they brown and turn crisp (I like panko or homemade breadcrumbs).

6 Servings

You Will Need

1 pound (450g) dried pasta like shells, elbows or penne

6 tablespoons (85g) vegan butter

6 tablespoons (48g) all-purpose flour

5 cups (1180ml) unsweetened non-dairy milk, like unsweetened soy milk

2 tablespoons Dijon mustard

1 cup (60g) nutritional yeast

1 tablespoon onion powder

1 tablespoon garlic powder

1/8 teaspoon fresh ground nutmeg

3/4 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper, or more to taste, optional for some spice

1/4 to 1/2 teaspoon ground turmeric, optional for color

Directions

1Bring a large pot of salted water to a boil, add the pasta, and follow the package directions, but cook 1 minute less than the package states. Drain.

2Meanwhile, make the vegan cheese sauce. Melt the vegan butter in a large, high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk it together and around the pan until it smells toasted and looks light brown, 2 to 3 minutes.

3While whisking, slowly pour in the warm, non-dairy milk. Continue to cook, constantly whisking until the sauce simmers and thickens. (The sauce only thickens after it has reached a simmer.)

4Turn the heat to low, then stir in the nutritional yeast, mustard, onion powder, garlic powder, nutmeg, salt, and black pepper. For a bit of spice, stir in the cayenne pepper. Add the turmeric for some extra “cheesy” color. Both cayenne pepper and turmeric are optional.

5When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.

6For baked mac and cheese, after adding the pasta to the sauce, spoon into a large baking dish and scatter breadcrumbs (optional) on top. Bake, uncovered, in a 375°F (190°C) oven until it is bubbling and browned on top, 25 to 30 minutes.

Adam and Joanne’s Tips

Storing: Keep covered in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Then, bake, covered, in a 350°F oven for about an hour. Or, thaw overnight and reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).

Broccoli mac and cheese: Stir roasted broccoli or steamed broccoli into the pot before serving.

Garlic mac and cheese: Fresh garlic and roasted garlic are excellent in this recipe. Add to the vegan butter just before adding the flour. For fresh, I’d use 2 to 3 cloves. For roasted garlic, you can increase it to 6 cloves or more. Here’s our roasted garlic recipe for reference.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
482 calories
/
Total Fat
10.2g
/
Saturated Fat
1.7g
/
Cholesterol
0mg
/
Sodium
624.9mg
/
Carbohydrate
71.6g
/
Dietary Fiber
5.9g
/
Total Sugars
3g
/
Protein
22.4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 26, 2026
Chicken Black Bean Soup
Chicken Black Bean Soup is surprisingly low in net carbs for a soup with beans, and it’s also gluten-free! And this slightly spicy soup is such a lovely combination of flavors.

PIN Chicken Black Bean Soup to try it later!

This delicious Chicken Black Bean Soup sounds perfect to warm you up, and Salt Lake has gotten about two feet of snow in the last 24 hours! This is a quick and easy soup recipe, with the perfect spices and amazing flavors. And I’m not tagging the recipe low-carb, but this delicious soup has a lot of chicken and not many beans, so it’s surprisingly low in net carbs, FTW!.

And if you use rotisserie chicken, you can have Chicken Black Bean Soup on the table in about 30-40 minutes. And this is a tasty soup the whole family will probably like; I hope you make it soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What gives Chicken Black Bean Soup the amazing flavors?

This soup has chicken, black beans, chicken broth, and vegetable broth. The soup gets amazing flavors from ground cumin, chili powder, celery, onion, celery seed, garlic, tomatoes, salsa,Green Tabasco Sauce, cilantro, and lime juice!

Don’t want cilantro in the Chicken Black Bean Soup?

People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion.

Can you use other beans for this Chicken Soup recipe?

You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good.

How many carbs are in the Chicken Black Bean Soup?

This tasty soup has only 12 net carbs per serving, with 43 grams of protein!</p.

How to make Chicken Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.
2. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
3. Add chicken broth, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)
4. While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.
5. Add the chicken and black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.
6. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t! Use sliced green onions if you’re not a cilantro fan.)
7. Add the cilantro and let the simmer simmer 5 minutes more.
8. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more.
9. Serve Chicken Black Bean Soup hot, with cut limes to squeeze into the soup and sour cream if desired.
Make it a Carb-Conscious Meal:

Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Chicken Black Bean Soup.

Weekend Food Prep:

This Chicken Black Bean Soup recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 small onion, diced small

1 cup celery, diced small

2 tsp. olive oil

1 T ground cumin

1 T chili powder

1 tsp. celery seed

1 tsp. garlic powder or minced garlic

4 cups canned chicken broth (see notes)

one 14 oz. can vegetable broth

one 14.5 oz. can petite diced tomatoes

1 cup Pace Picante Sauce (see notes)

6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this)

one 15 oz. can black beans

3 cups cooked chicken, cut in very small pieces

1 cup chopped cilantro leaves and stems (optional, see notes)

3 T fresh-squeezed lime juice

slices of fresh lime and sour cream for serving (optional)

Instructions

In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.

Add the ground cumin (affiliate link), chile powder, celery seed (affiliate link), and garlic and saute about 2 minutes more.

Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.

After 10 minutes, taste for hotness and add green tabasco sauce (affiliate link) if desired.

Add black beans and chicken and simmer 15-20 minutes more.

While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

After 15-20 minutes, add the chopped cilantro (or thinly-sliced green onion) and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.

Serve Chicken Black Bean Soup hot with fresh limes to squeeze into the soup, sour cream, and additional chopped cilantro to sprinkle on top if desired.

Notes

I would definitely use homemade chicken stock if I had some!

I love Pace Picante Sauce (affiliate link) because it doesn’t have added sugar, but use any tomato salsa you prefer.

The beans don’t have to be drained unless you choose to rinse the beans to reduce the amount of sodium.

If you’re not a cilantro fan just use thinly-sliced green onion.

This recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 1408mgCarbohydrates 19gFiber 7gSugar 5gProtein 43g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This chicken soup recipe is surprisingly low in net carbs for a soup with beans. Black beans are actually allowed for any phase of the original South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Chicken Black Bean Soup was first posted in 2005! It was updated with new photos in 2013 and the recipe was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 25, 2026
Easy Sheet Pan Chicken Thighs Recipe
These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes! Crispy chicken thighs, tender potatoes, and caramelized onions are baked together on one sheet pan for maximum flavor and minimal fuss.

Mid-week chaos calls for easy, delicious meals with minimal cleanup. That’s where this sheet-pan chicken recipe shines! Toss chicken thighs and your favorite veggies onto a baking sheet, pop it in the oven, and let the magic happen. You’ll have a crispy, delicious dinner in no time.

For more sheet pan dinners, see our brown sugar baked salmon with green beans! Or, if you prefer a hands-off approach, these easy slow cooker chicken thighs are a lifesaver.

Key Ingredients
- Chicken Thighs: I use skinless chicken thighs for this recipe. I’ve also made it with drumsticks and chicken breasts with great results. When using skin-on chicken, I prefer searing it before adding it to the baking sheet for a bit of extra color.
- Potatoes and Red Onion: You can add whatever veggies you like to the sheet pan, but I love potatoes and red onion. The potatoes become tender, and the onion turns soft and sweet. For more inspiration, think about sweet potatoes or cubed winter squash instead of potatoes. I also love roasted cabbage, so adding some chopped cabbage to the sheet pan is also great!
- Olive Oil and Seasonings: I use olive or avocado oil so the chicken and veggies brown nicely. Then, I keep the seasoning really simple, but you can have a lot of fun here. I use salt, pepper, and garlic in the recipe below, but you can use your favorite spice blends instead. Think Italian seasoning, Cajun seasoning, chili powder, and more!
- Greens: As the sheet pan comes out of the oven, I toss some baby spinach or arugula around the chicken. They wilt slightly from the heat of the chicken and veggies and get dressed in the pan juices.
How to Make Sheet Pan Chicken Thighs

These sheet pan chicken thighs are quick and easy. You will need about 10 minutes to prep, and then toss chicken thighs, potatoes, and onions onto a baking sheet and bake in the oven until crispy.

Before baking them, we season the chicken thighs and potatoes with salt and pepper. Then, for extra flavor, we toss in some minced garlic towards the end of the baking time (adding the garlic later prevents it from burning in the oven and turning bitter).

We bake the chicken thighs in a 425°F oven for about 35 minutes. This bake time is perfect for roasting vegetables along with the chicken.

Then, I toss some greens onto the sheet pan just before serving. The heat from the baked chicken thighs and potatoes will wilt them down a little. Easy, and dinner is made all in one pan!
Easy Sheet Pan Chicken Thighs

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.

4 Servings

You Will Need

4 bone-in, skin-on chicken thighs, about 1 ½ pounds

8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)

1 medium red onion, cut into 1/2-inch wedges

2 teaspoons olive oil or avocado oil

3/4 teaspoon fine sea salt or seasoned salt

1/2 teaspoon fresh ground black pepper

2 garlic cloves, minced

1 ½ cups fresh arugula leaves or baby spinach

Directions

1Preheat the oven to 425°F (218°C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.

2Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.

3Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

4Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.

5Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165°F (73°C) when inserted into the thigh, about 20 minutes more.

6Before serving, scatter arugula leaves over the chicken, potatoes, and onions.

Adam and Joanne’s Tips

Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 thigh plus 1/4 of the veggies
/
Calories
216
/
Protein
16 g
/
Carbohydrate
13 g
/
Dietary Fiber
2 g
/
Total Sugars
2 g
/
Total Fat
11 g
/
Saturated Fat
3 g
/
Cholesterol
81 mg
/
Sodium
716 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 25, 2026
Hunan Shrimp Recipe (Better Than Takeout!)
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Crispy coated shrimp gets pan-fried to golden perfection in this better-than-takeout recipe! Tossed with tender veggies in a savory-sweet sauce, Hunan Shrimp is sure to be a new favorite in your dinner rotation.
Reasons You’ll Love This Recipe

Flavor Explosion: Sweet honey meets spicy chili paste, combined with ginger and garlic, to coat the tender shrimp in the most amazing flavor.

Easy to Make: This fantastic recipe is so easy to throw together and only takes 30 minutes! It’s way faster than the time it takes for your takeout order to arrive.

Takeout at Home: Make it a complete meal similar to takeout with some crab rangoons and easy fried rice.
Hunan Shrimp Sauce and Stir Fry Ingredients

With this simple list of ingredients, you’re ready to stir-fry up some Hunan shrimp that’ll leave takeout in the dust. Check out the recipe card below for exact measurements.
- Shaoxing Wine: Think warm, sweet rice wine. Not a fan? Extra broth works as well.
- Soy Sauce: Our savory foundation, use low-sodium if you’re salt-conscious.
- Chili Paste: Spice central! Gochujang or sambal oelek work. Adjust based on your heat tolerance.
- Garlic & Ginger: Fresh is best, but powdered garlic works in a pinch. Ginger adds a citrusy kick!
- Honey: A touch of sweetness to balance the heat. Honey also gives the sauce an amazing sticky texture that perfectly coats each shrimp piece.
- Veggie Broth: To add moisture and flavor.
- Cornstarch: It makes the sauce silky smooth and thickens it up, so mix it with water first to avoid lumps.
- Shrimp: Any kind works; thaw and pat them dry before cooking. I like to use shrimp that has already been peeled and deveined for easy prep.
- Green Beans: Adds crunchy green goodness; swap in broccoli or asparagus if you like.
- Green Onions: Freshens things up and makes your Hunan shrimp photo-worthy (if it lasts that long!).
Hunan Shrimp Recipe

Heat up that wok and get ready to cook up some Hunan shrimp that will make everyone a seafood lover. It’s also great if you’re short on time! Same with my easy teriyaki shrimp recipe.
1. Sauce: In a small bowl whisk together the shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, vegetable broth, and cornstarch. Then set aside.
2. Cook Shrimp: Pat the shrimp dry, then season with salt and pepper and toss in the cornstarch. Heat the vegetable oil in a wok or large frying pan over medium high heat. Then add the shrimp to the pan and fry for 2-3 minutes, tossing frequently to evenly cook.
3. Stir Fry Vegetables: Remove the shrimp from the pan and set aside. Add the green beans to the pan and cook them until they begin to soften and brown.
4. Combine: Add the shrimp back to the pan along with the hunan sauce mixture and green onions. Continue to stir and cook until the sauce thickens.
5. Enjoy: Serve the hunan shrimp with rice and additional green onions.
Hunan Shrimp Tips for Success

Use these extra tips and tricks to create Hunan shrimp worthy of your favorite takeout spot.

Pat Your Shrimp Dry: Wet shrimp = steamed shrimp, not the pan-fried, crispy goodness we’re after. Be sure to pat your shrimp dry with paper towels for maximum crispness.

High Heat is Your Friend: Get your wok or skillet nice and hot before adding the shrimp. They should sear instantly, locking in the juicy goodness and preventing a rubbery texture.

Don’t Crowd the Pan: Shrimp like their space! Add them in batches if your pan isn’t huge. Overcrowding leads to steaming, which we want to avoid for the best Hunan shrimp.

Adjust the Spice: Like it hot? Use more chili paste. If not, use less and then add more to taste if desired.
How Long Does Hunan Shrimp Last?

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

Reheat: Toss some Hunan shrimp in a hot pan with a splash of water or broth. Stir-fry for a couple of minutes until warmed through, and serve over rice. A tasty meal in a snap!
Chinese Takeout, Made Fresh in Your Kitchen:

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March 24, 2026
Slow Cooker Honey Mustard Chicken
If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Slow Cooker Recipes

At A Glance
- ⏱ Ready In: 3 hours 10 minutes
- 🍽 Serves: 6
- 🌱 Diet: Gluten-free, dairy-optional, high-protein
- 💪 Nutrition Highlights: High in lean protein, low-carb, family-friendly
- 🥕 Main Ingredients: Chicken breasts, honey, Dijon mustard, butter, spices
- 🔥 Flavor Profile: Sweet, tangy, savory with a rich honey mustard glaze
- 🧊 Meal-Prep: Keeps up to 4 days in the fridge and reheats well
- Best Served With: Rice, mashed potatoes, wraps, sandwiches, or fresh salads
This slow cooker honey mustard chicken is a great weeknight recipe because the slow cooker does all the work while you get on with your day. The chicken slowly cooks in a glossy honey Dijon sauce that’s sweet, tangy, and buttery. As it cooks, the chicken becomes incredibly tender and perfect for shredding.

The seasoning blend adds depth so it doesn’t taste overly sweet — just balanced and savory with a little warmth from paprika and Italian herbs. I especially love how versatile this dish is. Some nights we pile it over rice or mashed potatoes, other nights it ends up in wraps or sandwiches.

If you enjoy simple chicken dinners, this slow cooker dinner recipe guarantees juicy results.

👩‍🍳 You might also like these dishes: slow cooker steak bites, slow cooker chicken tikka masala, or try my shredded chicken slow cooker recipe. Find more slow cooker chicken meals here.

What You’ll Need

Here is what you’ll need for this slow cooker honey mustard chicken recipe. Find the full measurements in the recipe card below.
- Chicken breasts – Lean protein that becomes tender and easy to shred in the slow cooker. You can swap for boneless thighs or even drumsticks if you prefer darker meat.
- Seasoning Blend: Italian seasoning or Italian herbs, paprika for mild warmth and color, garlic powder for savory base, onion powder for subtle sweetness and depth, salt, and pepper (essential for bringing out the flavor of the chicken.
- Honey Mustard Sauce: honey for natural sweetness and glossiness, Dijon mustard for that tangy, slightly spicy flavor that balances the honey, a little fresh garlic for extra punch, and melted butter to add richness and help the sauce coat the chicken beautifully.
- Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and more luxurious finish.
Ingredient Swaps & Tips
- Whole grain mustard can replace Dijon for more texture
- Add a splash of lemon juice for brightness
- Maple syrup works as a substitute for honey if needed
How To Make Slow Cooker Honey Mustard Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow cooker honey mustard chicken.
- Mix Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Season both sides of the chicken breasts with the spice mixture.
- Place the seasoned chicken into the slow cooker.
- In another bowl, whisk together honey, Dijon mustard, minced garlic, and melted butter.
- Pour the honey mustard sauce over the chicken.
- Cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours or until the internal temperature reaches 165°F (75°C).
- Shred the chicken using two forks.
- Let it cook for an additional 30 minutes (on LOW) so the chicken soaks up the sauce. Optional: Sometimes, I make a creamy version of this dish and add a little light cream in the last 30 minutes of cooking. It gives it a more mellowed out flavor and luxurious finish.
Recipe Tips/Variations
- Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.
- Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.
- Adjust the sauce balance. Sweeter: add more honey. Tangier: add extra Dijon mustard. Richer: add an extra tablespoon of butter
- Use different chicken cuts: Boneless chicken thighs work great and stay extra juicy Bone-in thighs can be cooked to 175°F for the most tender texture
- Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.
Serving Suggestions

This crockpot honey mustard chicken is incredibly versatile. The shredded chicken soaks up the sauce beautifully, which means it works in so many meals.

Serve it over fluffy rice or creamy mashed potatoes, so the sauce doesn’t go to waste. It’s also fantastic tucked into wraps, chicken sandwiches, or sliders for an easy lunch.

Another favorite in my kitchen is using the shredded chicken on top of a fresh salad with crunchy veggies, avocado, and a light vinaigrette — the sweet and tangy flavor pairs surprisingly well with greens.

💬 If you’ve tried this slow cooker honey mustard chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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If you need an easy dinner, this slow cooker honey mustard chicken is a lifesaver. Juicy chicken breasts cook in a sweet and tangy honey Dijon sauce. Great for meal prep and making ahead. Find step-by-step photos and more recipe tips above.

In a bowl, combine Italian seasoning, paprika, garlic powder, onion powder, pepper, and salt.

Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.

Place the seasoned chicken in the slow cooker.

In a separate bowl, whisk together the honey, Dijon mustard, minced garlic, and melted butter.

Pour the sauce evenly over the chicken.

Cover and cook on HIGH for 1.5-2 hours or LOW for 3-3.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).

Shred the chicken with two forks.

Return the shredded chicken to the slow cooker and cook for another 30 minutes to let it absorb the sauce. Serve warm. Optional: if you want a creamier, milder version, add 1/2 cup of light cream in the last 30 minutes as well.

Can I use chicken thighs instead of chicken breasts? Yes. Boneless thighs work very well and stay extra juicy. Bone-in thighs should be cooked to about 175°F for the best tenderness.

Can I prep this ahead of time? Absolutely. Season the chicken and refrigerate it up to 24 hours before cooking.

Can I make the sauce sweeter or tangier? Yes. Add more honey for sweetness or more Dijon mustard for extra tang. You can also adjust the sauce balance by adding an extra tablespoon of butter to make it richer.

What else can I do with the leftovers? Add to wraps or sandwiches, make sliders, top a salad, or use in chicken bowls (rice or quinoa base).

Don’t overcook chicken breasts. Chicken breasts can dry out if cooked too long. Check around the 3-hour mark.

Season ahead for more flavor. You can season the chicken up to 24 hours in advance and store it in the fridge. This helps the spices soak into the meat.

Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a spoonful of sauce. It also freezes well for up to 2 months.

Calories: 290kcal | Carbohydrates: 17g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 723mg | Potassium: 605mg | Fiber: 1g | Sugar: 16g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Keywords: shredded chicken in a slow cooker, slow cooker honey mustard chicken, crockpot honey mustard chicken
More Slow Cooker Recipes
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March 24, 2026
Our Favorite Farro Salad Recipe
I’ve fallen hard for this easy farro salad recipe made with cooked farro, sweet apples, arugula, and a zippy lemon dressing.

The lemony dressing for this salad is fresh and bright, which works so well with the nuttiness of the farro and the sweetness of the apples. If you have not cooked with farro much in the past, this easy salad is a great place to start.

Below, you’ll find all my tips for how to cook farro. If you can cook pasta, you can cook farro. You can also easily substitute the farro for other grains like quinoa (see how to cook quinoa), wild rice, brown rice, or pearl couscous, which we use in our arugula couscous salad.

Key Ingredients
- Farro: Farro is an ancient whole grain derived from wheat. It’s not gluten-free, but it’s rich in protein and fiber and has a wonderful nutty flavor. We use whole farro in the recipe below, but see the tips for other varieties like cracked farro. Wild rice, fluffy quinoa, pearl couscous, or orzo pasta are all excellent substitutes.
- Lemon Dressing: The dressing for this is almost identical to the one we use for our couscous salad. It’s made with fresh lemon juice, Dijon mustard, honey, olive oil, salt, and pepper. It’s zippy, fresh, and perfect with the other ingredients.
- Apple: Sliced apples really make this salad fresh and delicious. The crunchy apples against the chewy farro is such a great combination. Pear would be lovely, too.
- Arugula: I love peppery arugula here, but you can swap it with your favorite greens like spinach, bok choy, or kale.
- Fresh herbs: These are optional, but I love tossing in a handful when I have them. Parsley, mint, basil, and dill are all excellent choices.
- Nuts and Dries Fruit: I list pecans and golden raisins in the recipe below, but use what you have. The nuts add crunch, and the dried fruit adds a chewy sweetness that makes the salad more interesting. I use the same trick in our arugula couscous salad.
- Goat Cheese (optional): I love scattering crumbled goat cheese into this salad, but feta, grilled halloumi, or even shaved parmesan are great, too. You can also leave the cheese out to keep this dairy-free.
Find the full recipe with measurements below.

How to Make Our Favorite Farro Salad

Tip 1: Cook the farro. I love whole farro, which is what’s shown in our photos. To cook it, add it to a saucepan with water, a bay leaf, and a pinch of salt, then simmer with the lid partially covering the saucepan until tender. It takes a bout 35 minutes.

Tip 2: Make the dressing and salad in the same bowl. To make the salad, I start by whisking my dressing in the bottom of a large bowl. When the dressing is ready, I toss in the cooked farro, apples, nuts, dried fruit, lots of fresh herbs, and some greens. Making your dressing in the same bowl you plan to serve it in saves you dishes!

Tip 3: Make it ahead. This salad holds well, use an apple variety that doesn’t brown as much, like Honeycrisp and Pink Lady, and choose a heartier green like kale or spinach instead of the more tender arugula. Another option is to keep the greens to the side of the salad and mix them in just before serving.

More Dinner-Worthy Salad Recipes
Our Favorite Farro Salad

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

We’ve fallen in love with this delicious salad made with cooked farro, sweet apples, arugula, and a bright salad dressing. You can buy whole farro, cracked, and pearled farro. All will work in this salad, but the cooking time will change depending on what you have. Check the package directions for guidance on actual cook time and liquid requirements.

4 Servings

You Will Need

1 cup uncooked whole farro, rinsed (200g)

3 cups water, veggie broth, or chicken broth (709ml)

1 bay leaf

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

¼ cup extra virgin olive oil (60ml)

1 apple, cored and sliced into 1-inch pieces

3 cups arugula or salad greens

Handful of fresh herbs like parsley, mint, and dill, roughly chopped

½ cup pecan halves, toasted and chopped (50g)

½ cup golden raisins or other dried fruit (75g)

1 ½ ounces crumbled goat cheese, optional (40g)

Salt and fresh ground black pepper

Directions

1Cook farro: Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until the farro is tender, 30 to 40 minutes. Drain.

2Make dressing: Whisk together the lemon juice, mustard, and honey or maple syrup in a large salad bowl until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.

3Make the salad: Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

Adam and Joanne’s Tips

Storing: Keep the salad for up to 24 hours in an airtight container. Make sure the apples are well coated in the dressing so they do not brown.

Types of farro: Whole, cracked, and pearled farro can be used interchangeably in this recipe. Be sure to take note of the cooking instructions on the package you purchased in order to gauge cook time and liquid requirements. The whole farro will take the longest.

Toasted nuts: Spread them in an even layer on a sheet pan, and slide them into a 350°F. Toast for 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.

Fresh herbs: Fresh herbs are lovely in this salad, but if you do not have any, you can leave them out. When I have them, I love a combination of fresh mint and parsley. Dill and basil are also delicious.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
531
/
Total Fat
27.8g
/
Saturated Fat
5g
/
Cholesterol
8.4mg
/
Sodium
224.9mg
/
Carbohydrate
61.5g
/
Dietary Fiber
10.1g
/
Total Sugars
17.6g
/
Protein
11.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Easy Vegetable Soup Recipe
I love this vegetable soup recipe! It’s made with a light tomato broth and packed with healthy veggies. It’s so comforting and satisfying!

I’ve been making this simple recipe for years. It’s light, nutritious, and genuinely makes you feel good! I make it all year round and love that the recipe is adaptable to whatever veggies are sitting in your fridge or the season.

This cozy soup comes together in just one pot, making it perfect for a fuss-free, flavorful meal. I love making a big batch and keeping it in the fridge for easy lunches or dinners throughout the week! If you love creamy soups, see our creamy vegetable soup.

Key Ingredients
- Vegetables: We use a lot of veggies for this soup, but feel free to use what you have on hand. I love onion, carrot, celery, potato or sweet potato, cabbage, and peas. You can customize this recipe with your favorite seasonal vegetables! In the summer, add fresh zucchini or corn. In the winter, try hearty root vegetables like parsnips or turnips. The possibilities are endless! I use a similar list of veggies for this easy cabbage soup.
- Tomato Paste and Tomatoes: Make the base of our deliciously light broth. If you have fresh tomatoes, use them! I’ve shared how many you’ll need to substitute canned in the tips section of the recipe.
- Garlic, Fennel Seeds, Bay Leaves, & Red Pepper Flakes: Add a lovely flavor to our soup. I love fennel with vegetables and use either ground or crushed whole fennel seeds in this soup. Pepper flakes add a hint of heat (use as much as you like for your preferred spice level).
- Broth: You can use your favorite broth in this recipe. I love this homemade vegetable broth when I have it on hand (it also makes this soup vegan and vegetarian). Use chicken broth, homemade bone broth (or store-bought) for a higher protein soup.
- Apple Cider Vinegar or Lemon Juice: I love adding a bit of vinegar or fresh lemon juice before serving this soup. It brightens all the flavors and makes them pop. Fresh herbs do the same, so if you have some fresh parsley or other green herb in the kitchen, chop and add it just before serving.
Find the full recipe with measurements below.

How to Make Vegetable Soup

Tip 1: Build a solid flavor base: Start your soup with a classic mirepoix (a mix of sautéed onions, carrots, and celery). Adding tomato paste at this stage helps to deepen the flavor and give your soup a richer color.

Tip 2: Layer your aromatics: Don’t just dump all your spices in at once. After the initial sauté, stir in aromatics like garlic, fennel, salt, and pepper, and cook for a minute. This way, they get a chance to release their flavor into the soup, but won’t burn before adding the liquid.

Tip 3: Simmer until tender: Simmering for about 20 minutes is key to getting the vegetables tender. There’s no need to cook much longer than that.

Tip 4: Add quick-cooking ingredients last: Ingredients that cook quickly, like frozen peas or spinach, should be added at the end to prevent them from becoming mushy and maintain their bright color and texture.

Tip 5: Finish with a pop of flavor: Before serving, taste your soup and adjust the seasonings. A splash of apple cider vinegar or fresh lemon juice at the end can brighten up the flavors and make the soup taste less one-dimensional (a problem I’ve had with veggie soups).

My Favorite Veggie Soup Variations
- To add protein, stir in cooked or canned beans. Try white beans, chickpeas, lentils, and black beans. See our lentil soup or this white bean soup with vegetables for inspiration.
- To add pasta, stir in pasta 10 minutes before the veggies soup has finished cooking. I love smaller pasta shapes like orzo in soup or adding tortellini (like in this veggie tortellini soup).
- To make it creamy, add a splash of cream, milk, or unsweetened dairy-free milk at the end. You can also stir in a little bit of unsweetened yogurt or sour cream. Or blend all the ingredients like we do with this creamy veggie soup.
- Or, add more veggies! You can add as many vegetables as you like to this veggie soup recipe. Feel free to toss in a handful of other vegetables, such as cauliflower, broccoli, summer squash, or corn.
More Easy Soup Recipes
Easy Vegetable Soup

PREP
10 mins

COOK
30 mins

TOTAL
40 mins

This hearty vegetable soup recipe is healthy, easy to make, and tastes amazing. It’s also vegan when you use vegetable broth. Since vegetables vary by seasonality, swap or add different vegetables for the veggies listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

4 to 6 Servings (8 cups)

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

2 cups chopped onion, 1 large

1 ½ cups chopped carrot, 3 to 4 carrots

1 ½ cups chopped celery, 2 to 3 stalks

2 tablespoons tomato paste

4 teaspoons minced garlic, 4 cloves

¾ teaspoon ground fennel seed

½ teaspoon ground black pepper

½ teaspoon fine sea salt, plus more to taste

⅛ to ¼ teaspoon crushed red pepper flakes, optional for heat

1 (15oz) can diced tomatoes with their liquid

6 cups stock or broth, see our veggie broth or chicken stock (1.42L)

2 cups chopped potato, 2 medium

3 to 4 heaped cups chopped or shredded cabbage

2 bay leaves

1 cup frozen peas

½ teaspoon apple cider vinegar or fresh lemon juice, optional

Directions

1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

2Add aromatics: Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

3Build the soup base: Pour in the canned tomatoes and their juices and the stock/broth. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.

4Simmer: Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.

5To finish: Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or use lemon juice). Taste and season with more salt, pepper, or vinegar. Serve.

Adam and Joanne’s Tips

Storing: Homemade vegetable soup lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I love freezing individual servings of this soup. To thaw, leave it in the refrigerator overnight and gently reheat the next day.

Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.

The nutrition facts provided below are estimates. Calculations included vegetable broth.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
137
/
Total Fat
5.7g
/
Saturated Fat
0.8g
/
Cholesterol
0mg
/
Sodium
677.5mg
/
Carbohydrate
20.3g
/
Dietary Fiber
4.9g
/
Total Sugars
7.5g
/
Protein
3.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026