What is potato pancakes from mashed potatoes?

Leftover mashed potato pancakes are a clever and delicious way to give new life to your leftover mashed potatoes. Think of them as savory pancakes made from blended mashed potatoes with a few simple ingredients to hold them together. They cook up golden and crisp on the outside while staying tender inside – perfect for breakfast, a snack, or a quick meal.

Ingredients

• 2 cups leftover mashed potatoes
• 2 large eggs
• 1/4 cup whole wheat flour (or gluten-free flour)
• 2 green onions, thinly sliced (optional)
• Olive oil or vegetable oil, for frying

Kitchen Equipment Needed

• Large mixing bowl
• Whisk or fork
• Large nonstick skillet or frying pan
• Spatula
• Measuring cups and spoons

How to make pancakes?

Step 1:

In a large bowl, mix together the leftover mashed potatoes, eggs, flour, and green onions until the mixture is smooth and well combined.

Step 2:

Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat.

Step 3:

Drop 6 mounds (about 1/2 cup each) of the mixture into the hot skillet, flattening them slightly into pancake shapes.

Step 4:

Cook until the bottoms are golden brown and crispy, about 4 minutes.

Step 5:

Carefully flip and cook the other side until golden and cooked through, about 3-4 minutes more.

Step 6:

Remove from the pan and keep warm while you cook the remaining pancakes.

Step 7:

Serve warm with your favorite toppings.

Some Tips!

• Use day-old mashed potatoes or chilled leftovers, as they hold together better.
• If the mixture is too wet, add a bit more flour to help bind it.
• For extra flavor, add herbs like parsley or a pinch of smoked paprika.
• Cook on medium heat to get a crisp outside without burning.
• Green onions add a fresh kick, but you can omit or substitute with chives or shallots.

How to Store Leftovers?

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a hot skillet for a few minutes or use the oven to keep them crisp.

What to Eat With?

These leftover mashed potato pancakes pair beautifully with simple sautéed greens or mushrooms for a wholesome meal. They also work great alongside scrambled eggs or a fried egg for a cozy breakfast. Inspired by classic flavors but easy enough for weeknights, they’d complement dishes like savory cranberry stuffed squash or healthy mashed sweet potatoes as a side.

FAQ

Can I make these gluten free?

Absolutely! Just swap the whole wheat flour for your favorite gluten-free flour blend and cook as usual.

What if my mashed potatoes have dairy already?

That’s perfect! It adds richness. Just proceed with the recipe as written.

Can I freeze leftover pancakes?

Yes, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster oven or skillet.

Can I add other veggies to the batter?

You sure can! Grated carrot or zucchini works well if you squeeze out extra moisture.

How do I get them crispy?

Make sure your skillet and oil are hot enough before adding the pancakes, and avoid overcrowding the pan.

Conclusion

Leftover mashed potato pancakes are a simple, tasty way to use up those mashed potato remnants in a new and cozy way. Next time you’re wondering what to do with leftovers, try this recipe — it’s quick, comforting, and delicious for any meal of the day.

Hi, I’m Emily, the food blogger behind this site, and I love sharing easy, wholesome family recipes that bring warmth and smiles to the table. If you like this Lasagna Recipe With Ricotta, please share it!

Lasagna is one of those dishes that feels like a hug on a plate — and using ricotta cheese makes it irresistibly creamy and satisfying without a lot of fuss.

What is Lasagna Recipe With Ricotta?

Lasagna Recipe With Ricotta is a classic baked pasta dish layered with tender lasagna noodles, rich marinara sauce, and a creamy mixture of ricotta, mozzarella, and Parmesan cheeses. This easy lasagna with ricotta cheese is perfect for comforting family meals or special occasions, offering a melty, tender texture with a golden, bubbly top. It’s a baked lasagna recipe that turns simple ingredients into something impressive and delicious.

Ingredients

• 1 large egg
• 2 cups whole milk ricotta cheese (20 ounces)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped parsley
• 2 cups marinara sauce (or your favorite prepared tomato pasta sauce)
• 16 no-boil lasagna noodles (or 1 pound fresh lasagna noodles, cut into 8 pieces of about 12×7 inches each)
• 1 1/2 cups grated Parmesan cheese
• 2 1/2 cups shredded whole milk mozzarella cheese (12 ounces)

Kitchen Equipment Needed

• 9×13-inch lasagna baking dish
• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Aluminum foil
• Oven

How to Make Lasagna Recipe With Ricotta

Step 1:

Preheat your oven to 400°F (200°C).

Step 2:

In a medium bowl, whisk the egg, then add ricotta, salt, pepper, and parsley. Mix until smooth and creamy.

Step 3:

Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.

Step 4:

Arrange 4 lasagna noodles over the sauce, overlapping slightly.

Step 5:

Spoon about 1 cup of the ricotta mixture over the noodles and spread to the edges.

Step 6:

Sprinkle 1 cup mozzarella over the ricotta.

Step 7:

For the next layer, add 4 lasagna noodles, spread 1/2 cup marinara sauce, then sprinkle 1 cup grated Parmesan cheese evenly.

Step 8:

Add 4 more noodles, then spread the remaining ricotta mixture and 1 cup mozzarella.

Step 9:

Top the lasagna with the last 4 noodles. Pour the remaining 1 cup sauce evenly over the noodles.

Step 10:

Sprinkle the top with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheese.

Step 11:

Cover with aluminum foil and bake for 30 minutes.

Step 12:

Remove foil and reduce oven temperature to 375°F (190°C). Bake uncovered for another 15 minutes until the cheese is lightly golden and edges are crisp.

Step 13:

Let the lasagna cool on a rack for 10-15 minutes before slicing and serving.

Some Tips!

• For best results use whole milk ricotta for creaminess.
• No-boil noodles save time and prevent mushy layers.
• Make ahead: Assemble and refrigerate for up to 24 hours before baking.
• Freeze the unbaked lasagna for up to 1 month for a ready meal.
• Add wilted spinach or cooked Italian sausage in the layers for variety.

How to Store Leftovers

Store leftover lasagna covered in the refrigerator for up to 4 days. For longer storage, freeze tightly wrapped lasagna in an airtight container or foil for up to 2 months. Thaw in the fridge overnight before reheating.

What to Eat With

Serve this cheesy baked lasagna recipe with classic sides like easy baked meatballs or homemade garlic knots for a satisfying Italian feast. For lighter options, a fresh Italian summer pasta salad or a crisp Caprese salad makes a lovely pairing.

FAQ

Can I assemble this lasagna a day ahead?

Yes! You can assemble it up to 24 hours in advance, then bake when ready.

Can I use no-boil lasagna noodles?

Absolutely. No-boil noodles work well and save time.

Can I add meat to this recipe?

Yes, cooked Italian sausage or ground beef mixed into the sauce is a great addition.

How long should I bake the lasagna?

Bake covered for 30 minutes at 400°F, then uncovered for 15 minutes at 375°F until bubbly and golden.

How do I store leftovers?

Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Thaw before reheating.

Conclusion

This Lasagna Recipe With Ricotta is a comforting, classic dish that’s easy to make and always a crowd-pleaser. With simple ingredients and a straightforward approach, it’s the kind of baked lasagna recipe that becomes a family favorite for weeknight dinners or special gatherings. Give it a try and enjoy the creamy, cheesy goodness it brings to your table!

Courtney here, your friendly food blogger who’s all about simple, real ingredient meals that the whole family can enjoy, even when time is tight or patience is thin. Trust me, this recipe is a total game-changer for those nights.

This baked mac and cheese recipe is a fan favorite for its irresistibly creamy texture and golden, bubbly top – a crowd-pleaser whether it’s a weeknight dinner or a special occasion treat.

What is Baked Mac And Cheese Recipe?

Baked Mac And Cheese Recipe is a warm, cheesy casserole featuring tender elbow macaroni enveloped in a luscious, creamy cheese sauce. What sets this version apart is its baked finish that forms a delicious golden crust on top, adding delightful texture to every bite. It’s an ultimate comfort food that’s both nourishing and satisfying, made with straightforward pantry ingredients and a blend of cheeses to create that perfect gooey, creamy experience.

Ingredients

• 1 lb dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups shredded medium cheddar cheese (divided, freshly shredded preferred)
• 2 cups shredded Gruyere cheese (divided, freshly shredded preferred)
• 1/2 tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 1/2 cups panko breadcrumbs (optional for topping)
• 4 tbsp unsalted butter (melted, for topping)
• 1/2 cup Parmesan cheese (shredded, for topping)

Kitchen Equipment Needed

• Large pot for boiling pasta
• Large mixing bowl
• Whisk
• Large saucepan or skillet for cheese sauce
• 3-quart baking dish (9×13 inch works great)
• Oven
• Grater (for shredding cheese)
• Measuring cups and spoons

How to Make Baked Mac And Cheese Recipe?

Step 1:

Preheat your oven to 325°F (163°C). Grease a 3-quart baking dish and set aside.

Step 2:

Bring a large pot of salted water to a boil. Add dried elbow pasta and cook it 1 minute less than package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.

Step 3:

While pasta cooks, shred your cheddar and Gruyere cheeses and divide them into three portions: about 3 cups for the sauce, 1 1/2 cups for mixing, and 1 1/2 cups for topping.

Step 4:

In a large saucepan over medium heat, melt 1/2 cup butter. Stir in the flour and whisk constantly for about 1 minute until the mixture looks like wet sand.

Step 5:

Slowly whisk in about 2 cups of half and half until smooth, then add the remaining half and half and the whole milk. Keep whisking to avoid lumps.

Step 6:

Cook the sauce on medium heat, whisking frequently, until it thickens to a consistency like thin condensed soup.

Step 7:

Remove from heat, season with salt, pepper, and smoked paprika. Stir in 3 cups of shredded cheese (from the cheese divided for this step) until melted and smooth.

Step 8:

Combine the cheese sauce with the cooked pasta in a large bowl, mixing well.

Step 9:

Pour half of the mac and cheese mixture into the prepared baking dish, sprinkle with 1 1/2 cups of shredded cheese, then add the remaining pasta mixture on top.

Step 10:

For the topping, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly on top.

Step 11:

Bake the mac and cheese for about 15-20 minutes or until bubbly and golden on top. For extra crispness, broil briefly, watching closely to avoid burning.

Some Tips!

• Cook the pasta just shy of al dente; it will finish cooking in the oven and stay perfectly tender.
• Use freshly shredded cheese for the creamiest sauce; pre-shredded often contains anti-caking agents that affect melting.
• If you don’t want a crunchy topping, skip the panko and bake the mac and cheese as is, but the topping adds a lovely texture balance.
• Let the mac and cheese cool slightly before baking if you prepare it ahead, then bake longer to heat through.
• Experiment with cheese blends like mozzarella, gouda, or pepper jack for different flavor profiles!

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently in the microwave with a splash of milk to restore creaminess, stirring occasionally.

What to Eat With

This creamy baked macaroni and cheese pairs wonderfully with weeknight favorites like Crockpot Meatloaf, Easy Dinners, or even a fresh side salad. For a more indulgent meal, serve alongside Smoky Chipotle Bacon Mac and Cheese or a simple Crockpot Mashed Potatoes—they all make great comfort food companions.

FAQ

Can I use different types of pasta?

Absolutely! While elbow macaroni is classic, penne, ziti, or even cavatappi work well.

Can I prepare this ahead of time?

Yes! Assemble everything but bake later. Refrigerate tightly covered and bake 25-35 minutes until bubbly.

What’s the best cheese for creamy baked macaroni and cheese?

Cheddar and Gruyere are excellent choices for flavor and meltability.

Can I skip the breadcrumb topping?

Yes, you can skip the topping if you prefer, but the breadcrumb adds a nice crunchy texture.

How do I reheat leftovers without drying them out?

Gently reheat with a splash of milk in the microwave or oven to keep it creamy.

Conclusion

If you’re craving that comforting, cheesy goodness with a golden crust, this baked mac and cheese recipe has got your back. It’s creamy, cheesy, and always hits the spot for family dinners or special cozy occasions. Give this baked mac and cheese recipe a try and watch it become your new favorite comfort food classic!

This recipe is inspired by those delicious Chipotle bowls we all love, but it’s made with simple, real ingredients you can feel good about. Whether you’re craving a vegan version or just want an easy Chipotle bowl recipe, this one’s got you covered. If you like the recipe, please share it!

Let’s dive into making your own Copycat Chipotle Bowl at home — it’s surprisingly easy and absolutely tasty.

What is Copycat Chipotle Bowl?

A Copycat Chipotle Bowl is a homemade take on the popular restaurant dish featuring marinated and grilled chicken, cilantro-lime rice, black beans, corn salsa, and fresh toppings like guacamole and pico de gallo. It’s a versatile bowl you can customize to your liking, including a vegan Chipotle bowl version by swapping in plant-based proteins. This easy Chipotle bowl recipe brings the smoky, spicy, and fresh flavors of Chipotle right to your kitchen.

Ingredients

• 1/2 red onion, coarsely chopped
• 2 cloves garlic
• 1 chipotle chile in adobo, plus 2 tbsp adobo sauce
• 3 tbsp vegetable oil
• Juice of 1 lime
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 lb boneless, skinless chicken breasts (or vegan protein alternative)
• 1 tbsp unsalted butter
• 1 cup basmati rice, rinsed and drained
• 1/2 tsp kosher salt
• Juice of 2 limes, divided
• 2 cups water
• 1 tbsp chopped fresh cilantro
• 2 tbsp neutral oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 (15.5 oz) cans black beans, undrained
• 1 cup water (for beans)
• 1 tsp chipotle chile powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 24 oz frozen corn, cooked
• 1 medium red onion, chopped
• 1 small jalapeño, stemmed, seeded, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• Guacamole, pico de gallo, sour cream, fresh cilantro, and lime wedges for serving

Kitchen Equipment Needed

• Food processor or blender
• Large resealable plastic bag
• Grill or grill pan
• Instant-read thermometer
• Large saucepan with lid
• Large skillet
• Mixing bowls
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Spoon or spatula

How to Make Copycat Chipotle Bowl

Step 1:

Make the chipotle chicken marinade by blending red onion, garlic, chipotle chile with adobo sauce, vegetable oil, lime juice, oregano, cumin, salt, and pepper until smooth.

Step 2:

Pour marinade into a large resealable bag. Add chicken and coat well. Refrigerate for at least 2 hours or overnight for best flavor.

Step 3:

Heat grill or grill pan over high heat for 5 minutes. Remove chicken from marinade and discard marinade.

Step 4:

Grill chicken until cooked through (internal temp 165°F), about 8 minutes per side. Set aside to rest.

Step 5:

For cilantro-lime rice: melt butter in a saucepan over low heat. Add rinsed rice, salt, and juice from one lime. Stir to coat.

Step 6:

Add water and bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid absorbed, about 22-25 minutes.

Step 7:

Stir in chopped cilantro and the remaining lime juice.

Step 8:

For black beans: heat neutral oil in a skillet over medium heat. Sauté yellow onion until golden, about 5 minutes. Add garlic and cook 1 more minute.

Step 9:

Add black beans with some liquid, water, chipotle chile powder, oregano, cumin, and bay leaf. Bring to boil, reduce heat and simmer until thickened, 15-20 minutes. Season with salt and pepper.

Step 10:

Make corn salsa by combining cooked corn, red onion, jalapeño, cilantro, lemon juice, and lime juice in a bowl. Season with salt and pepper.

Step 11:

Assemble bowls: cut grilled chicken into cubes. Divide cilantro-lime rice and shredded lettuce among bowls.

Step 12:

Top with chicken, black beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges.

Some Tips!

• Marinate the chicken overnight when you can; it really amps up the flavor.
• For a vegan Chipotle bowl, swap chicken with grilled tofu or a plant-based protein.
• Use basmati rice for a nice nutty flavor and fluffy texture, but jasmine works too.
• Pick your favorite salsas or make them fresh—this keeps it your own easy Chipotle bowl recipe.
• Don’t skip the lime juice at the end; it brightens every bite!

How to Store Leftovers

Store any leftovers in airtight containers in the refrigerator for up to 3-4 days. Keep the components separate when possible to maintain freshness, especially the guacamole and salsas.

What to Eat With

This Copycat Chipotle Bowl pairs perfectly with crunchy tortilla chips or keto tortilla chips and a cheesy queso dip for dipping. For a complete meal, serve alongside easy chicken quesadillas or a fresh taco salad for extra variety and zest.

FAQ

Can I make this recipe vegan?

Absolutely! Use a plant-based protein like grilled tofu or tempeh instead of chicken, and opt for vegan-friendly toppings.

How long should I marinate the chicken?

At least 2 hours, but overnight is best for full flavor.

Can I use rice other than basmati?

Yes! Jasmine or any long-grain rice works well.

How spicy is this recipe?

It has a mild to medium heat, but you can adjust chipotle and jalapeño amounts to suit your taste.

What if I don’t have a grill?

No worries! Use a grill pan or cook the chicken under the broiler or in a skillet.

Conclusion

Making your own Copycat Chipotle Bowl is a game changer—it’s customizable, fresh, and way more affordable than takeout. Whether you’re looking for a classic chicken version or a vegan Chipotle bowl, this recipe delivers all the bold, smoky flavors you crave. Give it a try and enjoy your delicious, homemade Chipotle bowl!

These pork chop bites make for a perfect air fryer dinner recipe when you want something juicy and flavorful without the drag of a long cook time. Plus, they pair beautifully with whatever veggies or starches you have on hand.

What is Air Fryer Pork Chop Bites?

Juicy Air Fryer Pork Chop Bites are bite-sized pieces of boneless pork chops seasoned with a flavorful blend of smoked paprika, brown sugar, and herbs, then cooked quickly in the air fryer for a juicy, tender outcome. This air fryer dinner recipe is perfect for busy families or anyone craving a fast, tasty meal that’s simple to prepare.

Ingredients

• 2 boneless center cut pork chops
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ tablespoon brown sugar
• ½ tablespoon smoked paprika

Kitchen Equipment Needed

• Air fryer
• Sharp knife
• Cutting board
• Large mixing bowl
• Measuring spoons
• Tongs or spatula

How to Make Air Fryer Pork Chop Bites?

Step 1:

Pat the pork chops dry with paper towels to remove excess moisture.

Step 2:

Cut the pork chops into 1-inch bite-sized pieces.

Step 3:

In a large bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, dried oregano, brown sugar, and smoked paprika. Stir well to make the seasoning mix.

Step 4:

Toss the pork chop pieces in the seasoning mixture until each piece is well coated.

Step 5:

Preheat the air fryer to 400°F (about 2 to 4 minutes).

Step 6:

Arrange the pork chop bites in a single layer in the air fryer basket.

Step 7:

Cook for 4 minutes, then shake the basket or flip the pieces.

Step 8:

Cook for an additional 4 minutes, or until the pork reaches an internal temperature of 145°F.

Step 9:

Remove the pork bites immediately from the air fryer and let them rest for 3 minutes before serving.

Some Tips!

• Don’t overcook! Pork bites cook quickly, so watch the timing to avoid drying them out.
• Preheating the air fryer ensures the pork cooks evenly and gets a nice sear.
• Use center-cut pork chops about 1 to 2 inches thick for the best results.
• Adjust the seasoning to your taste—add a pinch of cayenne for a little kick!
• Check your air fryer’s manual as times can vary slightly by model.

How to Store Leftovers?

Store leftover pork chop bites in an airtight container in the fridge for 3 to 4 days. To reheat, pop them back in the air fryer at 380°F for 1 to 3 minutes until warmed through. You can also microwave, but heat in short bursts to keep them juicy.

What to Eat With?

These pork chop bites pair wonderfully with simple sides like white rice, air fryer fingerling potatoes, or roasted veggies such as broccoli, asparagus, or sautéed spinach. For more air fryer inspiration, try pairing them with recipes like Easy Air Fryer Pizza Roll Ups or Air Fryer Hot Ham and Cheese Wraps for a full, satisfying meal. You can also add extra flavor with Copycat Yum Yum Sauce or serve them alongside Potato Pancakes from Mashed Potatoes for a more complete plate.

FAQ

Can I use bone-in pork chops?

For this recipe, boneless pork chops cook faster and more evenly in bite-sized pieces, but bone-in can be used if cooked longer.

How do I know when the pork bites are done?

The internal temperature should reach 145°F. Use a meat thermometer for the best accuracy.

Can I prepare this recipe without an air fryer?

Yes, you can bake these bites in the oven at 425°F for about 15-20 minutes, flipping halfway through.

Can I make this recipe ahead of time?

You can prep and season the pork bites ahead, refrigerate, then air fry just before serving.

Is this recipe kid-friendly?

Absolutely! The seasoning is mild and the bite-sized pieces are perfect for kids.

Conclusion

Juicy Air Fryer Pork Chop Bites are a fantastic, hassle-free air fryer dinner recipe for busy nights. With simple ingredients and quick cooking, this dish delivers juicy, tender pork that the whole family will enjoy. Keep this recipe handy for those times when a delicious, fast meal is exactly what you need.

I’m Courtney, a food blogger who loves to keep it real in the kitchen, focusing on easy, flavorful dishes that bring the family together. If you enjoy this recipe, please share it!

This Copycat Olive Garden Zuppa Toscana captures that creamy, spicy, savory goodness with sausage, potatoes, and kale – all made with simple ingredients and lots of love.

What is Copycat Olive Garden Zuppa Toscana?

Copycat Olive Garden Zuppa Toscana is a comforting soup inspired by the classic Tuscan-style soup served at Olive Garden – also often called Soupa Tuscana Olive Garden or Zappa Tuscana Soup Olive Gardens. It’s a hearty, creamy broth loaded with spicy Italian sausage, tender potatoes, garlic, sautéed onions, kale, and a touch of cream, delivering that rich flavor you crave without the restaurant price tag. This homemade version lets you make it all in one pot (or slow cooker or Instant Pot if you prefer), and adjust the seasoning and creaminess to your liking.

Ingredients

• 1 pound ground spicy Italian sausage (or mild for less heat)
• 3 garlic cloves, minced
• 1 medium white onion, diced
• 1.5 pounds diced Yukon Gold potatoes
• 5 to 6 cups chicken stock
• 2 to 3 cups chopped fresh kale
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 6 strips cooked bacon, crumbled, for garnish (optional)

Kitchen Equipment Needed

• Large stockpot or Dutch oven
• Cutting board
• Sharp knife
• Slotted spoon
• Measuring cups
• Wooden spoon
• Slow cooker or Instant Pot (optional)

How to Make Copycat Olive Garden Zuppa Toscana

Step 1:

In a large stockpot over medium-high heat, cook the Italian sausage until browned, breaking it into small pieces as it cooks. Use a slotted spoon to transfer sausage to a plate, leaving about 1 tablespoon of drippings in the pot.

Step 2:

Add diced onion to the pot and sauté for about 5 minutes until translucent. Add minced garlic and cook an additional minute until fragrant.

Step 3:

Add diced potatoes, chicken stock, and cooked sausage to the pot. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 10 minutes or until potatoes are tender.

Step 4:

Stir in the chopped kale and heavy cream. Simmer for an additional 5 minutes until kale is wilted and soup is creamy.

Step 5:

Season with salt and pepper to taste.

Step 6:

Serve warm, topped with crumbled bacon for extra flavor and crunch if desired.

Some Tips!

• Use spicy Italian sausage for authentic flavor, or mild to keep it family-friendly.
• Add the kale near the end of cooking to keep it vibrant and tender.
• Rinse cooked sausage with a strainer to remove excess grease if you prefer less fat.
• Adjust the cream amount to your liking or substitute half-and-half for a lighter option.
• Make this in your slow cooker or Instant Pot using the respective method for even easier prep.

How to Store Leftovers

Store leftover Copycat Olive Garden Zuppa Toscana in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid freezing as the cream and kale texture might change.

What to Eat With

This hearty, comforting soup pairs incredibly well with crusty Italian bread for dunking and a fresh green salad, like an Olive Garden-style salad with tangy Italian dressing. If you want to keep the Italian vibe flowing, try it alongside creamy Olive Garden Chicken Gnocchi Soup or the Copycat Zuppa Toscana Soup for a delicious meal spread.

FAQ

What does ‘Zuppa Toscana’ mean?

‘Zuppa Toscana’ means Tuscan soup in Italian. Olive Garden’s version is a creamy, Americanized take featuring sausage, potatoes, and kale.

Can I freeze this soup?

Freezing isn’t recommended as the cream and kale might get grainy or lose texture.

Can I make this in the Instant Pot?

Yes! Sauté the sausage and onion, then add potatoes, garlic, and stock. Pressure cook on high for 5 minutes, quick release, then stir in cream and kale.

Can this be made in a slow cooker?

Absolutely! Brown the sausage and onion first, transfer all but cream and kale to slow cooker. Cook low 5-6 hours or high 2-3 hours. Stir in cream and kale near the end to wilt.

What’s best to serve with Zuppa Toscana?

Crusty bread, a simple green or Italian salad, and for more soup love, try pairing with other Olive Garden favorites like the Soupa Tuscana Olive Garden or Copycat Zuppa Toscana Soup.

Conclusion

If you’re craving that familiar, cozy flavor from Olive Garden but want to enjoy it at home, this Copycat Olive Garden Zuppa Toscana recipe is your new go-to. With simple ingredients and easy steps, it delivers a comforting meal that warms you from the inside out — perfect for busy weeknights or any day you want a little Italian comfort. Give it a try and enjoy that rich, creamy goodness with your loved ones!

Tender corned beef seasoned just right gently simmers in the slow cooker alongside potatoes, carrots, and cabbage, turning into a cozy, complete meal with minimal effort. This recipe is perfect for those days when you want comfort food without the stress.

What is corned beef recipes slow cooker?

Corned Beef and Cabbage Slow Cooker Recipe is a classic comfort meal that brings together tender, flavorful corned beef with hearty vegetables all cooked slowly in a Crock Pot. It’s a hands-off recipe that results in meltingly soft meat and perfectly tender potatoes, carrots, and cabbage, making dinner simple yet special. Ideal for St. Patrick’s Day or any day you want a warm, satisfying dish.

Ingredients

• 3 to 4 pounds corned beef brisket (uncooked, with spice packet)
• 1 onion (cut into large chunks)
• 3 cloves garlic (sliced)
• 2 bay leaves
• 2 ½ to 3 cups water
• 2 pounds potatoes (peeled* and quartered)
• 2 large carrots (chopped)
• 1 small head green cabbage (cut into wedges)

Kitchen Equipment Needed

• 6 quart slow cooker
• Cutting board
• Sharp knife
• Vegetable peeler (optional for potatoes)
• Cheesecloth (optional, if your corned beef doesn’t include a spice packet)

How to this recipe?

Step 1:

Place the large chunks of onion at the bottom of your slow cooker.

Step 2:

Lay the corned beef brisket on top of the onions and sprinkle on the seasoning packet that comes with the beef. If your corned beef lacks a spice packet, bundle some pickling spices, peppercorns, and bay leaves in cheesecloth and add that.

Step 3:

Pour water over the corned beef until it almost covers the meat. Add sliced garlic and bay leaves.

Step 4:

Cover and cook on low for 8-10 hours. After about 3 hours, add the peeled and quartered potatoes and chopped carrots to the slow cooker.

Step 5:

About 2 hours before serving, tuck in the cabbage wedges.

Step 6:

When finished cooking, remove the corned beef and let it rest for at least 15 minutes before slicing against the grain. Serve with the cooked vegetables.

Some Tips!

• Slow cooking low and slow is key for tender corned beef; if your meat is tough after 8 hours, let it keep cooking.
• Add potatoes and carrots after the first few hours to prevent them from turning mushy.
• Cabbage goes in towards the end to maintain some texture and flavor.
• If your corned beef doesn’t come with a spice packet, use pickling spices wrapped in cheesecloth to infuse flavor.
• Always slice corned beef against the grain to keep it juicy and easy to eat.

How to Store Leftovers?

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a covered dish with a little broth or water to keep it moist.

What to Eat With?

This corned beef and cabbage slow cooker meal is a full plate on its own but pairs beautifully with simple sides like 30 Minute Dinner Rolls, Easy Homemade Buttermilk Biscuits, or a fresh side salad. For more hearty Irish-inspired comfort, you might want to try Colcannon or a classic Lamb Stew too! If you’re adding something extra to the spread, consider Copycat Rao’s Marinara Sauce or a fun dessert like Shamrock Shake Dessert Lasagna.

FAQ

Can I cook this on high instead of low?

Yes, but it will take less time—around 5-6 hours—and you’ll want to add the potatoes, carrots, and cabbage about 1.5 to 2 hours into cooking.

What if my corned beef doesn’t come with a spice packet?

No worries! Use a couple tablespoons of pickling spices, a few peppercorns, and a couple bay leaves wrapped in cheesecloth to season.

Should I peel the potatoes?

It depends on the type of potatoes. If using russet or baking potatoes, peeling is recommended. For thin-skinned potatoes like red or Yukon gold, peeling is optional.

How do I know when the corned beef is done?

The corned beef should be fork-tender and reach an internal temperature of 145°F. If it’s still tough, it likely needs more cooking time.

Is it important to rest the meat before slicing?

Absolutely! Resting for at least 15 minutes helps the juices redistribute, making for juicier, more tender slices.

Conclusion

Whether it’s St. Patrick’s Day or just a day when you need a comforting, hearty meal, this Corned Beef and Cabbage Slow Cooker Recipe delivers easy, low-fuss deliciousness that your whole family will appreciate. You’ll love how effortlessly tender the corned beef turns out with lightly cooked veggies all in one pot. Give it a try and add this recipe to your cozy dinner rotation!