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Dill Pickle Soup

February 13, 2022 By Kyndra Holley 6 Comments

This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.

a cast iron pot full of dill pickle soup, garnished with green onions and served with bread

Ingredient in Dill Pickle Soup

ingredients for soup - potatoes, pickles, celery, onion, carrot, broth, garlic, salt, butter, cream

Ingredient Notes

Vegetables: Celery, carrot, and onion (known as mirepoix) and garlic are the aromatic flavor bases for this soup. The garlic adds a delicious depth of flavor and the potatoes give a silky creaminess to the soup when pureed. (Try this Creamy Mushroom Soup)
Chicken stock: If you do not have any chicken stock on hand, or you want to make this a vegetarian pickle soup, you can substitute with vegetable stock. (Try this Tomato Tortellini Soup)
Flour: The flour is used to help thicken the soup, but it can definitely be made without it. Alternatively, you can use potato starch, tapioca flour, or cassava flour.
Sour cream: The sour cream gives this dill pickle soup the perfect amount of tang.
Heavy cream: In place of the heavy cream, you could also use milk, coconut milk, or almond milk.
Herbs and spices: To use fresh herbs, simply triple the amount of dried herbs. 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs. (Try this Herby Everything Seasoning)

Step By Step Instructions

step by step directions for making dill pickle soup

How to Make Dill Pickle Soup

STEP 1: Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat. Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.

STEP 2: Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it isfragrant, about 1 minute.

STEP 3: Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.

STEP 4: Add the chicken stock and pickle juice. Stir until all ingredients are well combined.

step by step photos for how to make homemade dill pickle soup

STEP 5: Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.

STEP 6: Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.

STEP 7: Stir in the sour cream and heavy cream until well incorporated and smooth.

STEP 8: Add the sautéed vegetables back to the pot, along with the pickles. Let simmer for an additional 15 minutes. Garnish with green onions before serving.

a white bowl full of creamy soup, garnished with green onions and served with bread

Recommended Kitchen Tools

Immersion blender: This is one of my favorite kitchen tools. It is perfect for pureeing sauces, soups, salsas etc. Best of all, you can use it right in the pan.
Dutch oven: Everyone should own at least one dutch oven. My favorites are the enameled cast iron variety. With a little care and proper cleaning and storage, they will last a lifetime.
Sharp knives: Did you know that you are more likely to cut yourself with a dull knife that a sharp knife? In terms of knives, you often get what you pay for. (This is the set I own)

a cast iron soup pot of pickle soup, with 2 bowls of soup next to it, garnishes with green onions

Recipe Tips and Variations for Dill Pickle Soup

Storage: Store leftover dill pickle soup in the refrigerator for up to 4 days. (These are my favorite storage and meal prep containers)
Reheating: While you can absolutely microwave this soup, it is best when reheated on the stovetop.
Add a protein: While this Polish pickle soup is delicious exactly as it is, it is also really good with chicken. To make it easy, add some shredded rotisserie chicken during the last simmer. It is also delicious with kielbasa.
Add bacon: What goes better with a rich, creamy soup that some crispy smoky bacon? Cook the bacon until crispy, crumble and serve on top of the soup as a garnish.
Top it with croutons: For a nice crunchy element, top it with some of these Garlic Parmesan Croutons.
Top it with cheese: This dill pickle soup is delicious topped with some shredded mozzarella or sharp cheddar cheese.
Make it low carb: To make this low carb, simply omit the flour and swap the potatoes for cauliflower.
Make it paleo: To make this paleo, swap out the flour for tapioca flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.
Make it Whole30 compliant: To make this Whole30 compliant, swap out the flour for tapioca flour or cassava flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.

Frequently Asked Questions

Where did dill pickle soup originate?

Pickle soup (Zupa Ogorkowa) is a traditional Polish soup.

Can you freeze dill pickle soup?

Yes, this soup freezes quite well. Let cool completely before freezing. Transfer to an air-tight container or vacuum seal. Store for up to 3 months.

How to make slow cooker dill pickle soup

To make this in the slow cooker, just add all of the ingredients to the slow cooker, and cook on high for 4 hours, or low for 8 hours. Use an immersion blender to puree the soup until creamy, but still with visible chunks of the vegetables.

What to serve with dill pickle soup

Serve with fresh garlic bread, crackers, croutons, or even chips.

Other Recipes You Might Enjoy

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Cheesy Spinach Stuffed Peppers

February 11, 2022 By Kyndra Holley 9 Comments

These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.

red bell peppers stuffed with cheese and spinach, served on a white plate

How to make Cheesy Spinach Stuffed Peppers

ingredients laid out - peppers, spinach onion, garlic, cheese, olive oil, nutmeg

Ingredient Notes

Bell peppers - You can make these vegetarian stuffed peppers with any color bell pepper you prefer - red, yellow, green or orange. They are also delicious made with poblano peppers. (Try these Philly Cheesesteak Stuffed Peppers)

Spinach: I used fresh baby spinach, but you can also use frozen spinach. I give the amounts in the recipe card below. Alternatively, you can switch things up entirely and make these keto stuffed peppers using kale, cabbage, or even shaved Brussels sprouts. Better yet, use a mixture of all of those combined. (Try this Spinach and Artichoke Dip)

Onions - For this recipe I used yellow onions. You can also use white onions, red onions, or even shallots.

Mozzarella cheese: These Cheesy Spinach Stuffed Peppers are also delicious with sharp cheddar cheese, gruyere, parmesan, havarti, or any combination of these.

Ricotta cheese: The ricotta gives the filling a smooth creaminess. You can also use cream cheese or mascarpone.

How to make Cheesy Spinach Stuffed Peppers

step by step photos for how to make vegetarian stuffed peppers

Step by Step Instructions

STEP 1: Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes.

STEP 2: While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.

STEP 3: Add the spinach, salt, pepper, and nutmeg.

STEP 4: Cook until the spinach is wilted.

STEP 5: Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.

STEP 6: Divide the mixture evenly between all of the bell peppers.

STEP 7: Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.

baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 5 days. (These are my favorite storage and meal prep containers)

Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through. (This is the air fryer that I have and love. I use it every day.)

Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat. (Try these Sloppy Joe Stuffed Peppers)

Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added.

Add more veggies: These stuffed peppers are a great way to use up any extra vegetables you have on hand. Some of my favorite vegetables to add are mushrooms, artichokes, kale, or carrots.

Make stuffed mushrooms: This cheesy spinach feeling is also delicious in stuffed mushrooms. (Try these Sausage Stuffed Mushrooms)

Frequently Asked Questions

Can I use a different color bell pepper?

Yes, these stuffed peppers are delicious with yellow, red, orange, and green bell peppers. They are also delicious made with poblanos.

Can stuffed peppers be made in an air-fryer?

Yes, to make these in the air fryer, pre-cook the bell peppers in an air-fryer for 5 to 8 minutes at 375°F. Then cook the filling as per the directions. Stuff the peppers and pop them back in the air fryer for 10 more minutes.

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

Beef Birria Quesatacos - (Quesabirria Tacos)

January 22, 2022 By Kyndra Holley 1 Comment

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consomé. They are the perfect way to use up leftovers.

A bowl of shredded birria beef in a white bowl

Ingredient in Birria Quesatacos

Ingredients to make Quesabirria Tacos - beef, corn tortillas, consumme, and cheese

Ingredient Notes

Beef birria: To make these Quesabirria Tacos, we are utilizing leftover Beef Birria. It takes some time to make, but if you plan ahead, you can have beef birria one night, and then Birria Quesatacos the next night.

Cheese: When it comes to cheese, the sky is the limit. Some of my favorite cheeses to use on these Birria Tacos is Monterey Jack, Mozzarella, Oaxaca, Panela, or Cotija.

Corn tortilla: Make sure you are using a high quality corn tortilla. It really does make all the difference. Alternatively, you can use a flour tortilla, but it may not crisp up as much as a corn tortilla. For a low carb alternative, make these Pork Rind Tortillas, use these almond flour tortillas, these low carb tortillas, or these low carb corn tortillas.

Birria oil: The birria oil is skimmed off the top of the broth of the cooked beef. It is then used to fry the tortillas. It makes for incredibly flavorful and crunchy tacos.

How to make Beef Birria Quesatacos

Step by step directions for making Beef Birria Quesatacos

Step By Step Instructions

STEP 1: Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side.

STEP 2: Add ½ ounce of cheese to one half of the tortilla and let it melt.

STEP 3: Top with some of the shredded beef, and then top with another ½ ounce of cheese. Fold the tortilla in half.

STEP 4: Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side.

A stack of tacos on a platter, garnished with limes and served with consome

Recipe Tips and Variations

Storage: Store leftover Birria Quesatacos in the refrigerator for up to 5 days.

Reheating: I recommend reheating the leftover tacos in a pan on the stovetop, or in an air fryer.

Make a low carb version: To make a a low carb version, use these Low Carb Tortillas, or almond flour tortillas.

Toppings: These Birria Quesatacos are delicious topped with chopped red onion, torn cilantro, and some extra cheese. But don't forget to dip them in the consome! That is the best part.

Serving suggestions: Serve with Pickled Red Onions, Pickled Jalapeños, Pineapple Salsa, Cilantro Lime Cauliflower Rice, or Roasted Corn Salsa.

Mojitos: Mix up a pitcher of these Passion Fruit Mojitos to serve alongside the tacos.

a shredded beef taco being dipped into consome

Frequently Asked Questions

What can I use if I didn't save any of the fat from the top of the broth?

You can fry the tacos in olive oil, avocado oil, or butter.

How can I make these low carb Quesabirria tacos?

To make a low carb version, use these Low Carb Tortillas

What is Birria?

Birria is a slow simmered Mexican stew made with beef, (traditionally lamb, or goat), a variety of dried chiles, onions, garlic, water or broth, and spices.

a stack of tacos on a platter, garnishes with limes and served with consome

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

Beef Birria Quesatacos - (Quesabirria Tacos)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kyndra Holley
Total Time: 25 minutes
Yield: 8 tacos 1x
Diet: Gluten Free

Print Recipe

Description

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers.

Ingredients

Scale

¼ cup of the oil skimmed from the top of the cooked birria
8 corn tortillas
8 ounces shredded Monterey jack cheese
3 cups of shredded birria beef
birria consome, for dipping

Cook Mode Prevent your screen from going dark

Instructions

Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side.
Add ½ ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another ½ ounce of cheese. Fold the tortilla in half.
Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side.
Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.
Serve with leftover birria Consome, for dipping.

Notes

Storage: Store leftover Birria Quesatacos in the refrigerator for up to 4 days.
Reheating: I recommend reheating in a pan on the stovetop, or in an air fryer.
Toppings: I like to top these with chopped red onion, torn cilantro, and some extra cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Beef Recipes
Method: Pan-frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco

Beef Birria

January 21, 2022 By Kyndra Holley 18 Comments

This homemade Beef Birria recipe has a rich, flavorful broth and is delicious, hearty Mexican stew. It is best served with some fresh cilantro, chopped red onions, and a squeeze of lime juice. Use the leftover meat to make beef birria quesatacos and dip them in the leftover consommé. Either way, your tastebuds are sure to be delighted.

a bowl of beef birria Mexican stew, garnishes with red onion, cilantro and lime

Ingredients in Beef Birria

ingredients to make birria - chuck roast peppers, onions, seasoning, water

Ingredient Notes

Beef: For this beef birria recipe, I used chuck roast. You can also use beef short ribs, oxtail, beef shank, lamb, goat, or any combination of these. (Try this Instant Pot Vegetable Beef Barley Recipe)
Peppers: I used guajillo chiles and chile de arbol, but you can also use pasilla chiles, ancho chiles, or morita chiles.
Beef stock: I used beef stock to add more flavor to the consommé, although you can make this using water and it will still be delicious.
Spices: This slow simmered beef birria recipes uses a combination of warm spices - Mexican oregano, cumin, chili powder, cloves, and bay leaves.

Step By Step Instructions

Step by step ingredients to make homemade beef birria

How to make Beef Birria

STEP 1: Heat the oil in a large stock pot or Dutch oven over medium heat. Season the chuck roast pieces generously with salt on all sides.

STEP 2: Add the chuck roast to the pot and cook until browned, about 10 minutes. Add the oregano, bay leaves, chili powder, cumin and cloves to the pot and stir to coat the beef in the spices.

STEP 3: Add the garlic and onion, then pour in the beef stock. Increase the heat to high to bring it to a boil. Once the broth is boiling, skim the foam from the top and discard.

STEP 4: Add in the guajillo and chile de arbol chilis and let them boil for 10 minutes.

STEP 5: Remove the chilis and garlic cloves from the broth and put them in a large blender.

STEP 6: Add three to four ladles of the broth to the blender, and blend until smooth.

STEP 7: Strain the blended chilis back into the soup using a fine mesh sieve.

STEP 8: Reduce the heat to low and let simmer for two to three hours or until the meat is tender. Stir every 30 to 45 minutes. Taste, and add more salt, if needed. Remove the onion before serving.

a dutch over full of slow simmered Mexican beef stew

Recipe Tips and Variations

Storage: Store the leftover beef birria in the refrigerator for up to 5 days. Alternatively, you can freeze the leftovers for up to 6 months.
Reheating: I recommend rehearing this on the stovetop.
Serving suggestions: I like to serve this with Cilantro Lime Cauliflower Rice, Pickled Jalapeños, Pineapple Salsa, Pickled Red Onions, and Grilled Corn Salsa
Make Quesabirria (birria Quesatacos): Use the leftover meat to make Quesabirria tacos. Don't forget to keep the extra consommé to dip your tacos in.
Meat options: In addition to chuck roast, you can also make this beef birria with oxtail, beef short ribs, brisket, beef shank, lamb, goat, or a combination of any of these. (I get all my meat here)
Add cinnamon: This is also delicious with a cinnamon stick or some ground cinnamon added.

Frequently Asked Questions

What is Quesabirria or birria Quesatacos?

Quesabirria, also called quesatacos is like a cross between a taco and a quesadilla, that is made with birria.

What kind of meat is birria made with?

Traditionally birria is made with lamb or goat, but you will also see it frequently made with beef, or a combination of meats.

What is birria?

Birria is a slow simmered ancestral Mexican stew. It is typically made with lamb or goat.

2 bowls beef birria Mexican stew, garnishes with red onion, cilantro and lime

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

Instant Pot Vegetable Beef Barley Soup

December 29, 2021 By Kyndra Holley Leave a Comment

This Instant Pot Vegetable Beef Barley Soup is the ultimate in winter comfort food. Made with tender chunks of beef, fresh vegetables, barley (or cauliflower for low carb), and a rich, delicious broth. It is simple to make and comes together in just 30 minutes.

a bowl of vegetable beef soup being dished up with a wooden spoon, with an instant pot in the background

Ingredient Notes

ingredients laid out in individual bowls to make a vegetable beef soup in the instant pot

Ingredients in Vegetable Beef Barley Soup

Beef: For this vegetable beef soup, I used chuck roast. It is an inexpensive cut of meat that gets very tender when slow cooked or cooked in an Instant Pot. You can use any cut of beef you prefer. (Try this Beef Stroganoff Soup)
Beef broth: If you do not have beef broth, you can also use chicken broth.
Carrots, onion, celery: This combination of aromatic vegetables is widely used in cooking of savory dishes and is commonly called mirepoix. It adds a delicious base flavor that can easily be built on.
Tomatoes: For this recipe I used canned fire roasted tomatoes. You can also use regular diced tomatoes or 1 fresh medium tomato. (Try this Tomato Tortellini Soup)
Herbs and spices: This recipe utilizes simple, every day spices that you likely already have in your pantry - salt, pepper, Italian seasoning, chili powder, and bay. But if you are willing to put in a little more effort, this is delicious with fresh chopped herbs - thyme, parsley, and rosemary in place of the Italian seasoning. (Try this Creamy Mushroom Soup)
Pearl Barley: For this Instant Pot vegetable beef barley soup, I used pearled barley. It is easier to find and cooks much faster than whole barley. You could also use rice, quinoa, buckwheat, or even lentils. You can even skip it altogether and add a diced russet potato instead. Or for a low carb version, use cauliflower rice or small cauliflower florets. Alternatively, you can omit it altogether. If using cauliflower, add it in step 4 with the rest of the vegetables.

a big bowl of vegetable beef barley soup, with a wooden spoon

Step By Step Instructions

Step by step directions for making Instant Pot Vegetable Beef Soup

How to make Instant Pot Vegetable Beef Soup

STEP 1: Set the instant pot to sauté mode on medium heat then add the olive oil and onion. Cook until the onion is translucent, about 2 minutes.
STEP 2: Stir in the garlic and cook for another 30 seconds.
STEP 3: Add the beef, salt, pepper, Italian seasoning and chili powder. Stir and cook until most of the beef becomes browned, about 4 minutes.
STEP 4: Stir in the celery, carrots, and bay leaf.

Step by step directions for making Instant Pot Vegetable Beef Barley Soup

STEP 5: Cook 2 to 3 minutes, or until the carrots and celery are tender.
STEP 6: Add the beef broth, tomatoes, and bay leaf.
STEP 7: Finally, stir in the barley and turn the instant pot off.
STEP 8: Place the lid on the pot and seal it along with the quick release valve on top. Set it to manual and cook for 10 minutes (it will take about 10 minutes to heat up before the timer starts). Carefully push open the quick release valve on top to release all the steam, then remove the lid and set aside.

a white bowl of instant pot soup, garnished with bread, with a pressure cooker in the background

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to a week. (These are my favorite storage and meal prep containers)
Reheating: I recommend reheating this soup on the stovetop.
Make Ahead: While this recipe is already quick and easy, you can prep all the veggies and the beef ahead of time and then just toss it in the Instant Pot when you are ready to eat. Alternatively, you can prep the meat and veggies ahead of time and freeze them for later use.
Freezing: I like to make a double batch of this and freeze half for later. I simply vacuum seal it and then reheat it on the stovetop.
Make it low carb: To make this a low carb vegetable beef soup, simply omit the barley. You can substitute extra veggies, or simply omit it. (more low carb soup recipes)
Top with croutons: For a delicious crunch, top this vegetable beef barley soup with some of these Garlic Parmesan Croutons.
Amp up the veggies: This recipe is great with just about any vegetable. I like to use whatever I have on hand at the time. Some of my favorites are cauliflower, broccoli, mushrooms, green beans, corn, peppers, and spinach.
Make it vegetarian: To make this a vegetarian Instant Pot soup, simply omit the beef, add extra veggies and replace the beef broth with vegetable stock.
Add red wine: To kick the flavor up a notch, add a splash of red wine when cooking the beef.
Spice it up: Make a spicy vegetable beef soup by adding a little cayenne pepper or some hot sauce.

Frequently Asked Questions

Is barley gluten free?

Barley is a whole grain, but is not gluten free. Gluten free substitutions include quinoa, rice, millet, buckwheat and amaranth.

How do you convert an Instant Pot soup recipe for stovetop?

Season the beef with salt and pepper. In a large dutch oven, sauté the beef in olive oil until browned. Remove the beef from the pan and set aside. Add a little more olive oil to the pan and add the onion, carrot, celery and garlic. Sauté until tender. Then mix in the beef broth, tomatoes, and seasonings. Bring to a boil and then reduce the heat to low and let simmer for 60 to 75 minutes. Add the barley and cook an additional 15 to 30 minutes or until the barley is cooked and the beef is tender.

What should I serve with this Instant Pot Vegetable Beef Barley Soup?

I like to serve it with a side salad and these Low Carb Cheddar Dill Biscuits

What kind of beef should you use for vegetable beef soup?

Chuck roast is my favorite cut of meat for this soup. It is nice and fatty and is tender and juicy once cooked.

2 bowls of soup, served with toasted bread and an instant pot in the background

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Avocado Pesto Pasta

December 6, 2021 By Kyndra Holley 2 Comments

This quick and easy Avocado Pesto Pasta recipe is loaded with flavor. Homemade pesto, made with fresh herbs, parmesan cheese and garlic, paired with the silky creaminess of avocado make for a delicious vegetarian pasta recipe. Best of all, it can be ready in just 15 minutes.

a white bowl full of homemade vegetarian pesto pasta

Ingredients in Avocado Pesto Pasta

ingredients laid out to make home pesto and pasta

Ingredient Notes

Pasta: For this recipe, I chose fusilli, but you can use any pasta type you prefer. The pesto sauce works well with just about any noodle type. (Try this Pepperoni Caprese Pasta Salad Recipe)
Avocado: The avocado adds a silky creaminess to the pesto sauce.
Garlic: I believe the amount of garlic used in a dish is best measured with your heart. For me, there is no such thing as too much garlic. If you do not have fresh garlic on hand, substitute 1 teaspoon of minced garlic for each clove of garlic.
Basil: Pesto is traditionally made with pesto, but you can use other herbs and leafy greens like parsley, cilantro, spinach, arugula, kale, chives etc. (Try this Classic Basil Pesto Recipe)
Almonds: Traditional pesto recipes call for pine nuts, but I chose to use toasted almonds for this recipe. You could also use walnuts, pistachios, pine nuts, pepitas, or even cashews.
Parmesan cheese: Some other great choices are pecorino Romano, grana padano, or asiago. You can even mix in a little ricotta cheese for extra creaminess.
Olive oil: I like to use an extra virgin olive oil or avocado oil when making homemade pesto.
Lemon juice: Fresh squeezed is best, but if you only have bottled, that works great too. You can also use lime juice, or even orange juice.

Step By Step Instructions

Ingredients in a blender to make homemade avocado pesto

How to make Avocado Pesto Pasta

STEP 1: Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste. With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth.

STEP 2: Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving.

a white serving dish full of homemade pesto, with a bowl of fresh pasta in the background

a white bowl full of homemade vegetarian avocado pesto pasta

Recipe Tips and Variations

Storage: Store the leftover avocado pesto pasta in the refrigerator for up to 4 days.
Reheating: Reheat on the stove top or in the microwave.
Make it gluten free: For a gluten free version, swap out the pasta for your favorite gluten free noodle. (I like this brand)
Make it dairy free: To make this avocado pesto pasta in a dairy free version, simply omit the parmesan cheese. To mimic the nutty, salty flavor that Parmesan cheese imparts, substitute nutritional yeast.
Swap the nuts: For this recipe, I went with almonds as they are what I had on hand, but traditionally pesto is made with pine nuts. This recipe is also delicious made with pine nuts, walnuts, pistachios, or even cashews.
Make it nut free: For a nut free pesto, simply omit the almonds.
Add a protein: As written, this is a vegetarian pesto pasta, but it is also delicious with a protein like chicken, sausage, or shrimp added.
Add veggies: This avocado pesto pasta is also delicious with sautéed spinach, mushrooms, and roasted red peppers added.
Make avocado toast: Use the avocado pesto as a base for a delicious avocado toast.

a white bowl full of homemade pesto pasta, topped with parmesan and basil

Frequently Asked Questions

What is pesto made of?

Traditionally, pesto is made with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. But you can also make it with other herbs and leafy greens, and different oils and cheeses to change up the flavor and texture.

What does pesto taste like?

Pesto is garlicky and has a bright, fresh, herbaceous flavor, with a rich saltiness from the parmesan cheese.

2 white bowls full of homemade vegetarian pesto pasta

a white bowl full of homemade avocado pesto pasta

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Tomato Tortellini Soup

December 2, 2021 By Kyndra Holley 3 Comments

This quick and easy one pot creamy Tomato Tortellini Soup Recipe is loaded with flavor and is made with simple every day ingredients - fresh herbs and spices, onion, garlic, tomatoes, cream, and cheese tortellini. It's a classic tomato soup recipe, taken to the next level with the addition of a fresh cheese stuffed pasta.

a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Ingredients in Tomato Tortellini Soup

Ingredients to make Creamy Tomato Tortellini Soup - tomatoes, onion, garlic, broth, cheese, cream

Ingredient Notes

Cheese tortellini: You can use either a fresh or frozen tortellini. Any variety will work. You can even switch things up and use ravioli.

Crushed tomatoes: Using crushes tomatoes saves you the step of pureeing the soup. However, you can use diced or stewed tomatoes also. If you make this swap, simply use an immersion blender or a high powered blender to puree the soup before adding the tortellini, cream, and cheese. Also try my Roasted Red Pepper, Tomato and Smoked Gouda Bisque Recipe.

Onions and garlic: All great soups start with a base of sautéed onions and garlic. Alliums add such a bold, savory flavor to dishes.

Heavy cream: The heavy cream gives this tomato tortellini soup a rich, silky texture. If you do not have heavy cream on hand, you can also use half and half.

Chicken stock: I like to make this Tomato Tortellini soup with chicken stock, but you can also use beef stock, or even vegetable stock for a vegetarian tomato soup.

Basil: Tomato and basil go together like peanut butter and jelly, or bread and butter. The basil can be added at the end as a garnish, or cooked with the soup and added at the same time as you add the tomatoes.

Step By Step Instructions

How to make Tortellini Tomato Soup

STEP 1: To a large dutch oven over medium heat, add the olive oil and onion. Cook until the onions are translucent, about 5 minutes. Add in the garlic and cook for an additional 1 to 2 minutes.

STEP 2: Stir in the Italian seasoning, salt, pepper, and red pepper flakes.

STEP 3: Mix in the crushed tomatoes, and chicken stock. Bring the soup to a boil, and then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes.

STEP 4: Stir in the tortellini, cream, and parmesan cheese, allow it to cook for 6 to 7 minutes until the tortellini is cooked through. Garnish with basil and serve.

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 5 days.

Reheating: I like to reheat this soup on the stovetop with a little extra chicken stock added to thin it out. It thickens up in once put in the refrigerator. (This is my favorite Dutch Oven)

Top it with croutons: This tomato tortellini soup is excellent with a nice crunchy element. I like to top this tomato soup with some of my Garlic Parmesan Croutons.

Add a protein: This tortellini tomato soup is delicious with some cooked ground Italian sausage, sliced link sausage, or even shredded chicken. Try making it with this Herbed Butter Roasted Chicken.

Add extra vegetables: Amp up the nutrient density and add extra vegetables like mushrooms, spinach, or roasted red peppers. Soup is one of my favorite ways to use up any leftover cooked vegetables I may have in the fridge. Try my Creamy Mushroom Soup Recipe.

Make it dairy free: To make this a dairy free tomato soup, omit the heavy cream and use a dairy free tortellini.

Make it low carb: To make this a low carb tomato soup, simply omit the pasta.

3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Frequently Asked Questions

How do you make tomato soup in the slow cooker?

To make this recipe in a slow cooker, simply add all of the ingredients except the tortellini, cheese, and cream and cook on low for 6 hours. Mix in the pasta, cheese, and cream and cook for one additional hour.

How do you make a dairy free creamy tomato soup?

Simply swap out the heavy cream for full fat coconut milk. For the parmesan cheese, you can simply omit it, or use a dairy free, plant based cheese.

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Slow Cooker Cranberry Sauce

November 5, 2021 By Kyndra Holley 3 Comments

This Slow Cooker Cranberry Sauce is a classic holiday staple. It is sweet and tart, with with only 4 ingredients, it couldn't be any simpler to make. It can even be made ahead of time. This is an excellent base recipe to build on and customize.

a bowl of homemade cranberry sauce, garnished with fresh mint and cinnamon

Ingredients in Slow Cooker Cranberry Sauce

ingredients for homemade cranberry sauce - cranberries, sugar, cinnamon and orange juice

Ingredient Notes

Cranberries: For this slow cooker cranberry sauce recipe, you can use fresh or frozen cranberries. (Try this Baked Brie with Cranberry Sauce)
Sugar or sweetener: You can use granulated or powdered sugar, brown sugar, or the natural low carb sweetener of your choice (for a low carb option). I've tested all of these variations and they all work great.
Orange Juice: The orange juice add a burst of fresh citrus flavor and a hint of sweetness. You can also use apple juice, or even cranberry juice. You could even use water and a teaspoon of pure orange extract.
Cinnamon Stick: If you do not have cinnamon sticks on hand, you can use ¼ teaspoon of ground cinnamon. Taste halfway through cooking, and add more if desired.

Step By Step Instructions

a slow cooker with cranberries, sugar, orange juice and a cinnamon stick

How to make Crockpot Cranberry Sauce

STEP 1: These steps can be copied from the recipe card or modified where

STEP 2: These steps can be copied from the recipe card or modified where

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 4 days.
Make ahead: This crockpot cranberry sauce can be made ahead of time and frozen. Simply toss the frozen cranberry sauce into the slow cooker or a sauce pan to reheat when you are ready to eat it.
Spice it up: Spice up this homemade cranberry sauce with some warm spices like ginger, cardamom, clove, or nutmeg.
Add apples: Make a cinnamon apple cranberry sauce by adding 2 cored, peeled and chopped medium apples and 2 cinnamon sticks.
Add liquor: To add more depth of flavor to this slow cooker cranberry sauce, add a splash of Grand mariner, frangelico, whiskey, or even brandy.

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Frequently Asked Questions

How do you make Instant Pot Cranberry Sauce

Add all ingredients to the Instant Pot, set the pressure cooker to the manual setting and adjust the pressure to high. Set the time for 4 minutes. Once it is finished cooking, let the pressure naturally release.

How can I adapt this recipe to stove top?

Put all of the ingredients in a saucepan and cook over medium heat until the cranberries begin to pop, about 10 minutes. Use a fork to smash the berries as they pop. Reduce the heat to low and simmer until thickened, about 10 minutes.

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