Creamy White Pasta Sauce with Parmesan

This homemade white pasta sauce is rich, creamy and incredibly easy to make with butter, shallot, garlic, heavy cream and Parmesan cheese. It comes together in less than 30 minutes and is one of those simple recipes that can become the base for so many different dinners.

Toss it with your favorite pasta for an easy weeknight meal, add chicken or shrimp for extra protein or stir in vegetables depending on what you have on hand. It's simple enough to make on a busy night but still gives you that creamy, comforting pasta you would order at a restaurant.

I especially love the combination of shallot and garlic in this version. They cook gently in butter before the flour and cream are added, building flavor into the sauce without making it complicated.

Once you know how to make a basic creamy Parmesan sauce like this, it's an easy recipe to come back to again and again.

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Why You'll Love This White Pasta Sauce

There are a few reasons this is such a good recipe to keep in your back pocket.

It's quick. The entire sauce comes together on the stovetop in less than 30 minutes.

It's simple. You only need a handful of ingredients, and most are things you may already keep in your kitchen.

And it's incredibly versatile. Serve it simply with pasta and Parmesan, or use it as the starting point for chicken, shrimp, sausage, mushrooms, spinach or other vegetables.

Most importantly, making white pasta sauce from scratch isn't difficult. Once you've made the roux and slowly whisked in the cream, you're only a few minutes away from a smooth, creamy Parmesan sauce.

Ingredients You'll Need

Butter

Butter creates the base of the sauce and is what we'll use to gently cook the shallot and garlic before making the roux.

Shallot

I love using shallot here instead of a larger onion. It gives the sauce a subtle savory sweetness without overpowering the other flavors.

Garlic

Two fresh garlic cloves add plenty of flavor. Add the garlic after the shallot has softened and cook it only until fragrant so it doesn't burn.

All-Purpose Flour

Flour combines with the butter to create a simple roux. This is what helps thicken the cream into a smooth sauce that will cling beautifully to the pasta.

Heavy Cream

This is meant to be a rich white sauce, so I use heavy cream for the best texture.

Parmesan Cheese

For the refreshed recipe, I prefer freshly grated Parmesan rather than the Parmesan-or-mozzarella option from my original recipe.

Parmesan gives the sauce a salty, nutty flavor and melts beautifully into the cream.

Amanda's Tip: Grate Parmesan from a block when possible. Pre-shredded cheeses often contain ingredients that keep the shreds from sticking together, which can prevent them from melting as smoothly into a sauce.

Italian Seasoning

A little Italian seasoning brings in plenty of flavor without needing several different herbs.

Salt & Black Pepper

Finish the sauce with salt and freshly ground black pepper to taste. Because Parmesan is already salty, taste the finished sauce before adding additional salt.

How to Make White Pasta Sauce

1. Cook the Shallot and Garlic

Melt the butter in a saucepan over medium-low heat.

Add the finely chopped shallot and cook until softened and translucent. Add the minced garlic and cook briefly, just until fragrant.

You don't want either ingredient to brown. Keeping the heat relatively low gives you that mellow flavor while keeping the finished sauce beautifully pale.

2. Make the Roux

Sprinkle the all-purpose flour over the butter and shallot mixture.

Whisk continuously until the flour is completely incorporated and the mixture is smooth. Let it cook for about 1–2 minutes to remove the raw flour taste.

3. Slowly Add the Cream

Gradually pour in the heavy cream while whisking continuously.

Adding the cream slowly helps it incorporate smoothly into the roux without creating lumps.

Add the Italian seasoning and continue cooking over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

Avoid bringing the cream to a hard boil.

4. Add the Parmesan

Reduce the heat to low or remove the saucepan from the heat before adding the cheese.

Add the freshly grated Parmesan a little at a time, stirring until it melts smoothly into the sauce.

Season with salt and freshly ground black pepper to taste.

The finished white sauce should be smooth, creamy and thick enough to coat the pasta without feeling heavy or gluey.

How to Serve White Pasta Sauce

The easiest way to serve this sauce is also one of my favorites: toss it with freshly cooked pasta and finish with plenty of freshly grated Parmesan and black pepper.

Before draining your pasta, reserve some of the pasta water. Once the sauce and pasta are combined, you can add a small splash of the warm pasta water if you want to loosen the sauce.

This is especially helpful because creamy sauces naturally continue to thicken as they sit.

The Best Pasta Shapes for White Sauce

One of the nice things about this sauce is that you don't need a particular type of pasta.

Long noodles such as fettuccine or linguine are perfect when you want that classic creamy pasta feel.

Short pasta shapes such as penne, rigatoni, fusilli, farfalle or cavatappi are also great because the sauce works its way into their ridges, folds and curves.

Use whatever you have—or whatever pasta shape your family loves most.

What Can I Add to White Pasta Sauce?

Think of this recipe as a starting point. Once you know how to make the sauce, it's incredibly easy to turn it into a different dinner depending on what you have in the refrigerator.

For protein, try:

• Grilled or seared chicken

• Shrimp

• Italian sausage

• Salmon

For vegetables, try:

• Mushrooms

• Broccoli

• Spinach

• Peas

• Asparagus

• Zucchini

I usually wouldn't add several of these at once. Choose one protein and one vegetable and let the creamy Parmesan sauce bring everything together.

Make It Garlic Parmesan

If you love garlic, add another clove and finish the pasta with plenty of freshly grated Parmesan.

Make It Spicy

Add a pinch of crushed red pepper flakes along with the Italian seasoning.

Add Mushrooms

Sauté sliced mushrooms separately until deeply golden, then stir them into the finished sauce.

Add Spinach

Add fresh spinach to the warm sauce just before serving and let it wilt.

What to Serve with Creamy White Pasta

Because this sauce is rich, I like keeping the rest of dinner fairly simple.

Serve the pasta with garlic bread or focaccia for soaking up any extra sauce and add something fresh or green alongside it. A Caesar salad, roasted broccoli, broccolini or simple sautéed vegetables would all work beautifully.

If you're serving the pasta as a side rather than the main course, pair it with grilled chicken, salmon or shrimp.

How to Store & Reheat White Pasta Sauce

Allow leftover sauce to cool before transferring it to an airtight container and refrigerating it.

When reheating, use low heat and stir frequently. Cream sauces can thicken considerably once chilled, so add a small splash of cream or milk as needed to bring the sauce back to a creamy consistency.

I prefer this sauce freshly made or refrigerated rather than frozen. Cream-based sauces can sometimes separate or become grainy after freezing and reheating, so freezing wouldn't be my first choice for this recipe.

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Creamy White Pasta Sauce with Parmesan

A simple homemade white pasta sauce made with butter, shallot, garlic, heavy cream and freshly grated Parmesan. Rich, creamy and ready in less than 30 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• ¼ cup (4 tablespoons) butter

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 2 teaspoons Italian seasoning

• ¼ teaspoon salt, plus more to taste

• Freshly ground black pepper, to taste

For Serving

• Cooked pasta of choice

• Reserved pasta water, as needed

• Additional freshly grated Parmesan

• Freshly ground black pepper

Instructions

1. Melt the butter in a saucepan over medium-low heat.

2. Add the finely chopped shallot and cook until softened and translucent.

3. Add the garlic and cook briefly, just until fragrant.

4. Sprinkle in the flour and whisk continuously until completely smooth. Cook for 1–2 minutes to remove the raw flour taste.

5. Gradually pour in the heavy cream while whisking continuously.

6. Add the Italian seasoning and cook over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.

7. Reduce the heat to low or remove the saucepan from the heat.

8. Gradually stir in the freshly grated Parmesan until completely melted and the sauce is smooth.

9. Season with salt and freshly ground black pepper to taste.

10. Toss immediately with your favorite cooked pasta. If needed, add reserved pasta water a small amount at a time until the sauce reaches your desired consistency.

11. Finish with additional Parmesan and black pepper and serve warm.

Amanda's Tip

Add the Parmesan over very low heat or with the saucepan removed from the heat. Too much heat can cause a cheese sauce to become grainy rather than giving you that beautifully smooth, creamy finish.

Frequently Asked Questions

Is white pasta sauce the same as Alfredo sauce?

Not exactly. This white pasta sauce begins with butter and flour to create a roux before heavy cream and Parmesan are added. Alfredo-style sauces are generally made without flour, so while the two can have a similar creamy Parmesan flavor, the preparation is different.

Why is my white pasta sauce lumpy?

The easiest way to prevent lumps is to add the cream gradually while whisking continuously. This helps the liquid incorporate smoothly into the butter and flour mixture.

How do I thicken white pasta sauce?

The flour in this recipe thickens the sauce as it gently simmers. Give the sauce a few minutes over medium-low heat before deciding it needs additional thickening. The Parmesan will thicken it further once added.

How do I thin white pasta sauce?

If you're serving the sauce with pasta, reserved pasta water is my favorite way to loosen it. Add just a small splash at a time until you reach the consistency you like.

Can I make white pasta sauce ahead of time?

Yes, although creamy sauces are best freshly made. Refrigerate the sauce in an airtight container and reheat gently over low heat. Add a splash of cream or milk if needed to restore its creamy consistency.

Can I use milk instead of heavy cream?

Heavy cream is what I use for this recipe and gives the sauce its rich, creamy consistency. A thinner dairy product will change the finished texture, so I recommend sticking with heavy cream unless you're using a substitution you've tested before.

More Pasta & Italian Recipes

If you're looking for another pasta night idea, try my Garlic Mushroom & Shrimp Pasta or make my Baked Burrata Pumpkin Ziti with Pork Sausage when you're craving something especially cozy.

My Easy Mushroom & Pea Risotto is another creamy Italian-inspired dinner, while Mom's Favorite Minestrone Soup is perfect when you want something lighter but still comforting.

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A good saucepan, whisk and Parmesan grater are really all you need for this recipe, and they're pieces I use constantly in my kitchen.

Final Thoughts

There are certain recipes worth knowing without having to think too much about them, and a simple homemade white pasta sauce is one of those for me.

Butter, shallot, garlic, cream and Parmesan turn into a rich, creamy sauce in less than 30 minutes, and from there you can make it your own depending on what you have in the refrigerator.

Serve it simply over pasta, add chicken or shrimp, stir in vegetables or use it as the starting point for another dinner entirely.

It's simple, cozy and exactly the kind of recipe I want to have ready for a busy weeknight.

Slow Cooker BBQ Brisket

There are some dinners that are worth cooking low and slow, and brisket is one of them. This Slow Cooker BBQ Brisket starts on the stovetop with a simple smoky brown sugar rub and a good sear before cooking for hours in BBQ sauce until the meat is fall-apart tender.

The finished brisket is shredded and tossed right back into all of those BBQ cooking juices, giving you tender, saucy pieces of beef that are perfect for an easy family dinner, Sunday supper or feeding a crowd.

One of my favorite things about making this recipe is using my 360 Cookware Slow Cooker. The stainless steel pot can go directly onto my stovetop, so I can sear the brisket and build all of that flavor without dirtying another pan. Once it's browned, the same pot moves onto the slow cooker base and takes it from there.

It's simple, mostly hands-off and exactly the kind of cozy dinner I want waiting for us at the end of the day.

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Why You'll Love This Slow Cooker BBQ Brisket

This recipe has been in my kitchen for years, but giving the original a few little updates made it even better. Smoked paprika adds more depth to the dry rub, Worcestershire gives the BBQ cooking sauce another savory layer, and beef broth makes the whole thing richer.

The method is still incredibly simple.

You get a beautiful sear on the brisket, pour over the BBQ sauce and let the slow cooker do the rest. Several hours later, the brisket practically falls apart under your forks.

• Mostly hands-off after the initial sear

• Made with simple, easy-to-find ingredients

• Fall-apart tender and perfect for shredding

• Great for feeding family or a larger gathering

• Leftovers reheat beautifully

• Everything can be seared and slow cooked in the same 360 Cookware pot

Ingredients You'll Need

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 1/2 teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 1/2 tablespoons dark brown sugar

For the BBQ Cooking Sauce

• 1 1/2 cups BBQ sauce

• 3/4 cup beef broth

• 1 tablespoon Worcestershire sauce

A Few Ingredient Notes

Beef Brisket

Look for a brisket around 4–5 pounds with some visible marbling. If it has a particularly thick fat cap, you can trim it down to approximately 1/4 inch, but don't remove all of the fat. That fat helps add flavor and moisture during the long cooking time.

BBQ Sauce

BBQ sauce is one of the biggest flavors in this recipe, so use one you already know you love. A smoky or slightly sweet BBQ sauce works especially well with the brown sugar and smoked paprika in the dry rub.

Beef Broth

I prefer beef broth here instead of vegetable broth because it adds another layer of rich, savory flavor to the cooking liquid.

Smoked Paprika

The smoked paprika gives us some of that deep, smoky flavor you associate with brisket without needing an outdoor smoker.

Worcestershire Sauce

Just a tablespoon adds savory depth and a little tang to the BBQ sauce without overpowering it.

How to Make Slow Cooker BBQ Brisket

1. Prepare the Brisket

Remove the brisket from the refrigerator and trim any excessively thick or hard pieces of fat, leaving approximately a 1/4-inch fat cap.

Pat the entire brisket very dry with paper towels.

This might seem like a small step, but a dry surface is important for getting that beautiful browned crust once the brisket hits the hot pan.

2. Make the Brisket Rub

In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar.

Generously coat all sides of the brisket with the seasoning mixture, using your hands to press the rub into the meat.

Don't forget the edges. You want seasoning over the entire brisket.

3. Sear the Brisket

Heat the 360 Cookware Slow Cooker pot on the stovetop over medium to medium-high heat.

Add the olive oil.

Once the pot is hot, carefully add the brisket. Sear the first side without moving it for approximately 4–5 minutes, or until it develops a deep golden-brown crust.

Flip and sear the other side for another 4–5 minutes. If possible, quickly sear the edges as well.

You're not trying to cook the brisket through at this point. We're simply building color and flavor before it cooks low and slow.

This is one of my favorite reasons for using the 360 Cookware Slow Cooker for this recipe. I can sear the brisket right in the stainless steel pot and then move that exact same pot onto the slow cooker base. All of those flavorful browned bits stay right there with the brisket—and I don't have another pan to wash.

4. Make the BBQ Cooking Sauce

While the brisket is searing, add the BBQ sauce, beef broth and Worcestershire sauce to a bowl and whisk until combined.

Once the brisket is browned and the pot has been transferred to the slow cooker base, slowly pour the BBQ mixture around and over the brisket.

The brisket does not need to be submerged. It will release additional juices and fat as it cooks.

Position the brisket fat-side up before adding the lid.

5. Cook the Brisket Low and Slow

Cover and cook on low for approximately 7–8 hours, beginning to check the brisket around 6 1/2 hours.

Brisket is one of those recipes where tenderness matters more than watching the clock.

When it's ready, a fork or temperature probe should slide into the thickest part with very little resistance and the meat should easily begin to pull apart.

The internal temperature will often be around 200–205°F by the time brisket reaches this fall-apart stage, but don't use temperature as your only indicator.

If you try to pull the brisket apart and it still feels firm or resistant, put the lid back on and give it more time.

6. Rest and Shred the Brisket

Carefully transfer the cooked brisket to a large cutting board or serving dish.

Let it rest for approximately 15–20 minutes.

Using two forks, gently pull the brisket apart into large, tender pieces. Discard any large pieces of unrendered fat as you go.

I like to leave some larger pieces rather than finely shredding everything. You get a much better texture and all of those tender pieces hold onto the BBQ sauce beautifully.

7. Toss the Brisket With the BBQ Juices

Skim any excessive fat from the cooking liquid if needed.

Return the shredded brisket to the slow cooker and gently toss everything together until the meat is coated in the warm BBQ cooking juices.

Let the brisket sit in the sauce for a few minutes before serving. The shredded pieces will soak up even more of that flavor while staying incredibly tender.

Serve warm directly from the slow cooker with additional BBQ sauce if desired.

Amanda's Tips for the Best Shredded Brisket

Don't Skip the Sear

Could you put a seasoned brisket directly into your slow cooker? Yes. But taking those extra few minutes to sear it first builds so much more flavor.

You also get all of those browned bits at the bottom of the pot, which become part of the BBQ cooking sauce.

Let Tenderness Tell You When It's Done

This is probably my biggest brisket tip.

If you've reached the end of your cooking time and the brisket doesn't easily pull apart, it isn't done yet.

It doesn't necessarily mean you've overcooked it or done something wrong. Tough brisket often simply needs more time for the connective tissue to break down.

Don't Over-Shred It

I prefer pulling the brisket into larger pieces rather than creating very fine shreds. The texture is better and those bigger pieces stay incredibly juicy once they're tossed back into the sauce.

Keep Some of the Fat

Trim away excessively thick or hard fat before cooking, but don't try to make the brisket completely lean. Leaving approximately 1/4 inch of the fat cap helps add moisture and flavor while it cooks.

Put It Back in the Juices

Don't throw away that cooking liquid!

Once shredded, return the brisket to the slow cooker and toss it through those BBQ juices. This is what gives the finished brisket that juicy, saucy texture.

What to Serve With Slow Cooker BBQ Brisket

This is one of those main dishes that works with so many classic comfort-food sides.

I love serving shredded BBQ brisket with creamy mashed potatoes, mac and cheese, cornbread, roasted potatoes, broccolini, roasted vegetables or a simple salad.

For something a little more casual, pile the brisket onto toasted buns for BBQ brisket sandwiches.

And don't overlook the leftovers. The shredded brisket is so good in tacos, quesadillas, sandwiches, baked potatoes or even over nachos the next day.

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How to Store Leftover Brisket

Store leftover brisket in an airtight container in the refrigerator for up to 3–4 days.

Most importantly, store some of the BBQ cooking liquid with the meat. The sauce helps keep the shredded brisket moist and flavorful as it sits.

How to Reheat Brisket Without Drying It Out

Reheat leftover brisket gently along with some of its reserved BBQ juices.

You can warm it covered over low heat until heated through or reheat individual portions as needed.

Adding a spoonful of the cooking liquid before reheating is one of the easiest ways to keep leftover brisket tender.

Frequently Asked Questions

How long does a 4–5 pound brisket take in a slow cooker?

Plan on approximately 7–8 hours on low for a 4–5 pound brisket. Begin checking around 6 1/2 hours, but use the texture of the meat rather than time alone to determine when it's ready.

How do I know when brisket is ready to shred?

Your brisket is ready when a fork or temperature probe slides into the meat with very little resistance and you can easily pull it apart with two forks. If it's still difficult to shred, continue cooking it.

What temperature should brisket be for shredding?

Brisket will often be around 200–205°F when it becomes fall-apart tender enough to shred. However, every brisket is a little different, so tenderness is a better final test than temperature alone.

Does brisket need to be covered in liquid in a slow cooker?

No. The brisket does not need to be completely submerged. It will release additional fat and juices during the long cooking process.

Should brisket cook fat-side up or fat-side down?

For this recipe, place the brisket fat-side up during the slow-cooking portion. The fat will render as the brisket cooks.

Why is my brisket still tough after hours in the slow cooker?

It most likely needs more time. Brisket contains a lot of connective tissue that needs a long cooking time to break down. If the meat is still resistant when you try to pull it apart, continue cooking and check it again later.

Can I make slow cooker brisket ahead of time?

Yes. This is a great make-ahead recipe because the shredded brisket reheats beautifully in its cooking juices. Store the meat together with some of the sauce and gently reheat before serving.

Slow Cooker BBQ Brisket Recipe

Prep Time: 20 minutes
Cook Time: 7–8 hours
Rest Time: 15–20 minutes
Total Time: Approximately 7 hours 35 minutes–8 hours 40 minutes
Servings: Approximately 8

Ingredients

For the Brisket

• 4–5 lb beef brisket

• 1 tablespoon olive oil, for searing

For the Dry Rub

• 2 ½ teaspoons kosher salt

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 ½ teaspoons onion powder

• 1 ½ teaspoons smoked paprika

• 1 teaspoon black pepper

• 1 ½ tablespoons dark brown sugar

For the BBQ Cooking Sauce

• ¾ cup BBQ sauce

• ½ cup beef broth

• 2 teaspoons Worcestershire sauce

For Serving

• Additional BBQ sauce, optional

Instructions

1. Trim any excessively thick or hard fat from the brisket, leaving approximately a ¼-inch fat cap. Pat the brisket very dry with paper towels.

2. In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar. Rub the seasoning mixture generously over all sides of the brisket.

3. Heat a large stainless steel pot over medium to medium-high heat. Add the olive oil. Sear the brisket for approximately 4–5 minutes per side, or until deeply browned. Sear the edges briefly if possible.

4. In a bowl, whisk together the BBQ sauce, beef broth and Worcestershire sauce.

5. Place the brisket fat-side up in the slow cooker. Pour the BBQ mixture around and over the brisket. Cover and cook on low for approximately 7–8 hours, beginning to check for tenderness around 6 ½ hours.

6. Once the brisket is fall-apart tender and easily pulls apart with a fork, transfer it to a cutting board or serving dish. Let it rest for 15–20 minutes.

7. Use two forks to shred the brisket into large, tender pieces, discarding any large pieces of unrendered fat.

8. Skim excess fat from the cooking liquid. Rather than returning all of the liquid to the meat, spoon some of the BBQ cooking juices over the shredded brisket and gently toss. Continue adding a little at a time until the brisket is as saucy as you like.

9. Return the brisket to the slow cooker for a few minutes to warm through if needed. Serve warm with additional BBQ sauce on the side for anyone who wants it.

Amanda's Tip

Don't rely on cooking time alone to tell you when your brisket is ready. If it still resists when you try to pull it apart, give it more time. A properly cooked brisket should shred easily with two forks.

Save This Slow Cooker BBQ Brisket for Later

This is one of those recipes worth keeping for the nights when you want something cozy and comforting without spending the entire afternoon standing over the stove.

A quick sear in the beginning gives the brisket so much flavor, and then the slow cooker takes care of everything else. By dinner, you have tender shredded brisket coated in a rich BBQ sauce that's ready to serve straight from the pot.

Final Thoughts

There’s something about a dinner that cooks low and slow all day that makes the whole house feel a little cozier, and this Slow Cooker BBQ Brisket is one of those recipes I know I’ll come back to again and again.

I love that it feels like a hearty, comforting dinner without requiring me to spend hours in the kitchen. Taking a few extra minutes to season and sear the brisket in the beginning builds so much flavor, and from there, the slow cooker does the rest.

By dinnertime, the brisket is fall-apart tender and ready to shred right back into all of those rich BBQ cooking juices. It’s simple enough for a family dinner but still feels special enough to serve when we have people over.

And the leftovers might be one of my favorite parts. Pile the brisket onto sandwiches, tuck it into tacos or simply warm it back up in that extra BBQ sauce the next day.

If you make this Slow Cooker BBQ Brisket, I hope it becomes one of those easy, comforting dinners your family comes back to again and again.

Easy Slow Cooker Pulled Pork

Tender, Juicy & Perfect Every Time

There are certain recipes that become staples in our home because they make life just a little easier, and this Easy Slow Cooker Pulled Pork is one of them.

With just a few minutes of prep, the slow cooker transforms a simple pork shoulder into incredibly tender, flavorful pulled pork that's perfect for everything from busy weeknight dinners to backyard barbecues and family gatherings. It's one of those recipes that fills the house with the most incredible aroma and always brings everyone into the kitchen asking when dinner will be ready.

One of my favorite things about this recipe is how versatile it is. We pile it onto toasted brioche buns, tuck it into tacos, spoon it over baked potatoes, or use the leftovers for nachos the next day. It freezes beautifully, reheats wonderfully, and somehow tastes even better after the flavors have had more time to come together.

If you're looking for a dependable recipe that's simple enough for everyday dinners but special enough for entertaining, this slow cooker pulled pork is one you'll find yourself making again and again.

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Why You'll Love This Recipe

This recipe has become one of my favorite meals because it's almost effortless while delivering incredible flavor every single time.

You'll love it because it's:

• Made with simple pantry ingredients

• Perfect for meal prep

• Great for feeding a crowd

• Tender, juicy, and flavorful

• Freezer friendly

• Easy enough for busy weeknights

• Perfect for sandwiches, tacos, rice bowls, nachos, and baked potatoes

• A wonderful recipe for summer barbecues, football season, and family gatherings

Ingredient Notes

Simple ingredients come together to create rich, slow-cooked flavor.

Pork Shoulder

Pork shoulder (also called pork butt or Boston butt) is my favorite cut because of its beautiful marbling. As it cooks low and slow, the fat melts into the meat, creating incredibly tender pulled pork.

Chicken Broth

A little broth helps keep the pork moist while creating flavorful cooking juices you'll want to stir back into the shredded meat.

Brown Sugar

Brown sugar balances the smoky spices while helping develop a beautiful caramelized crust during searing.

Red Onion

As the onion slowly cooks, it melts into the juices, adding sweetness and another layer of flavor.

The Spice Blend

Paprika, cumin, garlic, onion powder, and just a touch of cayenne create a smoky seasoning that's flavorful without being overly spicy.

Kitchen Tools

You'll only need a few kitchen staples.

• Slow cooker

• Chef's knife

• Cutting board

• Small mixing bowl

• Measuring spoons

• Two forks for shredding

I've linked all of my favorite slow cooker essentials, knives, and everyday kitchen tools in my Kitchen Essentials below.

SHOP MY KITCHEN FAVORITES

Easy Slow Cooker Pulled Pork Recipe

Ingredients

Pulled Pork

• 5-pound pork shoulder or pork butt

• 1 medium red onion, thinly sliced

• ¾ cup chicken broth

• 3 tablespoons olive oil

Dry Rub

• 2 teaspoons fine sea salt

• 1½ teaspoons black pepper

• 2 teaspoons paprika

• 1½ teaspoons garlic powder

• ¾ teaspoon onion powder

• ¾ teaspoon chili powder

• ½ teaspoon cayenne pepper (optional)

• 1½ teaspoons ground cumin

• ¼ cup packed brown sugar

Instructions

Step 1

Heat the olive oil in your 360 Cookware slow cooker insert or a large skillet over medium heat.

Add the sliced red onion and sauté for about 2–3 minutes, just until it begins to soften.

Step 2

While the onion cooks, combine all of the dry rub ingredients in a small bowl.

Pat the pork shoulder dry with paper towels, then generously coat every side with the seasoning mixture, pressing it into the meat.

Move the onions to the side of the pan and carefully add the pork.

Sear for 4–5 minutes per side, creating a deep golden crust.

Step 3

Transfer the insert to the slow cooker base (or transfer everything into your slow cooker if using a skillet).

Pour the chicken broth around the pork, being careful not to wash away the seasoning on top.

Cover and cook:

• LOW: 7–8 hours

• HIGH: 4–5 hours

The pork is ready when it easily falls apart with two forks and reaches an internal temperature of approximately 200–205°F.

Step 4

Transfer the pork to a cutting board.

Allow it to rest for 10 minutes, then shred using two forks.

Return the shredded pork to the slow cooker and toss it with the cooking juices and onions until evenly coated.

Serve warm however you like.

Amanda's Quick Tips

• Don't skip the searing—it adds incredible flavor.

• Shred the pork directly into the cooking juices.

• If the pork isn't shredding easily, let it cook a little longer.

• Brioche buns make incredible pulled pork sandwiches.

• Leftovers taste even better the next day.

Amanda's Tips

One of the reasons I love this recipe so much is because it's incredibly forgiving, but these simple tips will help you make the best pulled pork every single time.

Sear Before Slow Cooking

Although it's tempting to skip this step, searing the pork creates a flavorful crust that adds richness to the finished dish. It only takes a few extra minutes and is well worth the effort.

Let It Rest Before Shredding

Once the pork has finished cooking, allow it to rest for about 10 minutes before shredding. This helps the juices redistribute throughout the meat, keeping every bite tender and flavorful.

Toss It Back Into the Juices

After shredding, return the pork to the slow cooker and mix it into the cooking juices and onions. This is my favorite trick for keeping pulled pork incredibly juicy.

Taste Before Serving

Every pork shoulder is a little different. Taste the finished pork before serving and add an extra pinch of salt or black pepper if needed.

Perfect for Meal Prep

This recipe makes a generous amount and reheats beautifully, making it one of my favorite meals to prepare ahead for busy weeks.

Easy Variations

This recipe is wonderfully versatile and can be used in so many different ways.

BBQ Pulled Pork

Stir your favorite barbecue sauce into the shredded pork just before serving.

Mexican-Inspired Pulled Pork

Add fresh lime juice and chopped cilantro after shredding. Serve in tacos, burritos, quesadillas, or rice bowls.

Hawaiian Pulled Pork

Top with grilled pineapple and pickled red onions for a sweet and savory combination.

Carolina Style

Skip the barbecue sauce and serve with a tangy vinegar-based sauce instead.

Spicy Pulled Pork

Add additional cayenne pepper or stir in chopped chipotle peppers in adobo sauce after shredding.

Make Ahead Tips

This is one of my favorite recipes for entertaining because almost all of the work can be done ahead of time.

Cook the pork the day before, shred it, and store it in the refrigerator with all of the cooking juices.

The next day, simply warm everything together in the slow cooker on the Warm setting until heated through.

It's one less thing to worry about when hosting family or friends.

Storage & Freezing

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze portions with some of the cooking juices for up to 3 months.

To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the slow cooker until heated through.

Frequently Asked Questions

What's the best cut of pork for pulled pork?

Pork shoulder or pork butt are the best choices because they have enough marbling to become incredibly tender during slow cooking.

Can I skip searing the pork?

Yes, but I highly recommend taking a few extra minutes to sear it first for the best flavor.

How do I know when it's done?

The pork should easily pull apart with two forks and reach an internal temperature of about 200–205°F.

Can I cook it overnight?

Absolutely. Cooking on LOW overnight works beautifully.

Can I freeze leftovers?

Yes! Freeze the shredded pork with some of the cooking juices to help it stay moist when reheated.

Can I use barbecue sauce?

Definitely. Stir it in after shredding or serve it on the side so everyone can customize their meal.

Why isn't my pork shredding?

It simply needs more time. Continue cooking until it falls apart effortlessly.

What's the best bread for sandwiches?

Soft brioche buns are my favorite, but potato rolls, ciabatta, or Kaiser rolls are all excellent options.

Can I make this ahead for a party?

Yes! In fact, I think it tastes even better the next day after the flavors have had more time to develop.

Is this recipe spicy?

Not really. The cayenne adds a subtle warmth, but you can reduce or omit it if you prefer.

Ways to Serve Pulled Pork

One of the best things about this recipe is how many meals you can make from it.

Try serving it:

• On toasted brioche buns

• In tacos

• On nachos

• Over baked potatoes

• In rice bowls

• Inside quesadillas

• On flatbread pizzas

• In sliders for parties

• Stuffed into baked sweet potatoes

• Over macaroni and cheese

It's one of those recipes that never gets old because every meal feels a little different.

What to Serve with Pulled Pork

Complete your meal with one (or several) of these favorite sides:

• Creamy coleslaw

• Slow Cooker Baked Beans

• Macaroni and cheese

• Cornbread

• Potato salad

• Roasted vegetables

• Sweet potato fries

• Watermelon slices

• Fresh fruit salad

• Pickles

More Dinner Recipes You'll Love

If your family enjoys comforting, easy dinners like this one, here are a few more favorites from Amanda's Kitchen:

• Easy Skillet Chicken Pot Pie with Biscuits

• Apple-Glazed Chicken Thighs

• Italian Lasagna Soup

• Chicken Tortilla Soup

• Stuffed Italian Sausage Pasta Shells

• Chorizo One Pan Dinner

• Slow Cooker Braised Short Ribs

Shop My Kitchen Favorites

I've linked my favorite slow cooker, Dutch oven, knives, cutting boards, measuring tools, and everyday kitchen essentials that I use to make recipes like this one.

SHOP MY KITCHEN FAVORITES

Save This Recipe

Whether you're planning a backyard barbecue, feeding a crowd, or simply looking for an easy family dinner, I've included the printable recipe card below so it's easy to save, print, and make again whenever you need it.

This is one of those timeless recipes that always earns a spot back on the menu.

A Note From Amanda

Some of my favorite recipes aren't the ones that require fancy ingredients or hours in the kitchen. They're the ones that bring people together around the table, leave plenty of leftovers to enjoy the next day, and become part of family traditions.

This pulled pork is one of those recipes in our home. It's simple enough for an ordinary Tuesday night but special enough for birthdays, holidays, game days, and backyard gatherings with the people we love most.

I hope it becomes one of those dependable recipes your family asks for again and again.

"Taste and see that the Lord is good; blessed is the one who takes refuge in Him."
Psalm 34:8

Made with love for the people you love.

Easy Skillet Chicken Pot Pie with Biscuits

There's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.

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This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.

Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.

Why You'll Love This Recipe

• Ready in about 45 minutes

• Made with simple pantry staples

• Rich, creamy, and packed with flavor

• Family-friendly comfort food

• One-pan dinner for easy cleanup

• Perfect for cozy fall and winter evenings

• Easy to customize with your favorite vegetables

• Great for leftovers

Kitchen Tools You'll Need

• Large oven-safe skillet or cast iron skillet

• Wooden spoon

• Sharp chef's knife

• Cutting board

• Measuring cups and spoons

• Pastry brush (for brushing the biscuits with cream and butter)

Ingredient Notes

One of my favorite things about this recipe is how flexible it is.

Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.

Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.

Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.

Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.

Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.

How to Make Stovetop Chicken Pot Pie

Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.

Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.

Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.

Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.

Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.

Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.

The Best Biscuits for Chicken Pot Pie

One of the best parts of this recipe is the buttery biscuit topping.

You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.

For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.

Ingredients

• 2 tablespoons salted butter

• 2 cups boneless, skinless chicken breasts, diced

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 4 medium carrots, peeled and diced

• 2 cups frozen peas

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• ¼ cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or half-and-half

• 1 (16.3-ounce) can refrigerated flaky biscuits

• Heavy cream, for brushing the biscuits

• 2 tablespoons melted butter, for brushing

• Flaky sea salt, for finishing (optional)

Instructions

1. Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.

2. Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.

3. Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.

4. Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.

5. Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.

6. Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

7. Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.

I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.

Amanda's Tips

• Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.

• Taste the filling before adding the biscuits and adjust the seasoning as needed.

• If the sauce becomes too thick, stir in a splash of broth.

• Don't overcrowd the biscuits—leave a little room for them to rise.

• For extra golden biscuits, brush them with heavy cream before baking.

• Finish with melted butter and flaky sea salt for bakery-style biscuits.

• If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.

Easy Variations

This recipe is easy to customize based on what you have on hand.

• Swap the chicken for leftover turkey after Thanksgiving.

• Add mushrooms for extra richness.

• Stir in frozen corn or green beans.

• Use cheddar biscuits for a cheesy twist.

• Add fresh parsley before serving.

• Make it with homemade biscuits for a completely from-scratch dinner.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.

The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.

Can I make this ahead of time?

Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.

Can I freeze chicken pot pie?

Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.

Can I use homemade biscuits?

Definitely. Homemade buttermilk biscuits make this recipe extra special.

Can I substitute chicken broth?

Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.

What to Serve with Chicken Pot Pie

This cozy dinner pairs beautifully with:

• A simple green salad

• Roasted Brussels sprouts

• Homemade applesauce

• Fresh sourdough bread

• Cranberry sauce during the holidays

More Cozy Recipes You'll Love

If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:

• Creamy Chicken & Mushroom Couscous Soup

• Italian Lasagna Soup

• Slow Cooker Chicken Tortilla Soup

• Delicious and Easy Chorizo One Pan Dinner

• Stuffed Italian Sausage Pasta Shells

• Slow Cooker Braised Short Ribs

• Slow Cooker Scalloped Potatoes (perfect as a holiday side!)

Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

One Pot Marry Me Tortellini (Easy 30-Minute Family Dinner)

If you're looking for an easy family dinner that feels a little extra special without requiring hours in the kitchen, this One Pot Marry Me Tortellini is the recipe to make. Creamy, comforting, and packed with flavor from Parmesan cheese, spinach, and sun-dried tomatoes, it's a cozy weeknight meal that comes together in just one pot and about 30 minutes.

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The "Marry Me" recipe trend has become incredibly popular over the last few years, and after one bite, it's easy to understand why. The combination of a rich cream sauce, savory Parmesan, tender cheese tortellini, and flavorful sun-dried tomatoes creates a restaurant-worthy dish that feels both comforting and elevated.

One of my favorite things about this recipe is how versatile it is. It works beautifully for busy weeknights, casual entertaining, date nights at home, or anytime you're craving a cozy bowl of pasta without a sink full of dishes afterward. Since everything cooks in one pot, cleanup is almost as easy as making the meal itself.

Whether you're adding this to your weekly meal rotation or saving it for a special dinner at home, this creamy tortellini recipe is one you'll find yourself making again and again.

Why You'll Love This One Pot Marry Me Tortellini

• Ready in about 30 minutes

• Only one pot to clean

• Rich and creamy without being complicated

• Perfect for family dinners and entertaining

• Easy to customize with protein or additional vegetables

• Makes fantastic leftovers

Ingredients

• 1 tablespoon butter

• 3 cloves garlic, minced

• 2 cups fresh spinach

• 7 oz jar sun-dried tomatoes (in oil)

• 20 oz cheese tortellini

• 1/4 tsp red pepper flakes

• 1 teaspoon Italian seasoning

• Sea salt & black pepper (to taste)

• 2–4 tablespoons all-purpose flour

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 4 cups vegetable broth

Instructions

1. Sauté the base
   Melt butter in a large pan over medium heat. Add garlic and cook until fragrant. Stir in sun-dried tomatoes (with oil), red pepper flakes, Italian seasoning, flour, salt, and pepper.

2. Build the sauce
   Pour in vegetable broth and bring to a gentle boil, stirring continuously.

3. Cook the pasta
   Add tortellini and let it cook directly in the broth until tender and the liquid begins to thicken.

4. Make it creamy
   Stir in heavy cream, Parmesan, and spinach. Mix well after each addition.

5. Finish & serve
   Simmer until the sauce becomes rich and creamy. Serve with extra Parmesan on top.

What Makes This "Marry Me" Tortellini So Good?

The secret to this recipe is the balance of flavors. The richness of the cream sauce is complemented by savory Parmesan cheese, while sun-dried tomatoes add a slightly sweet and tangy bite. Fresh spinach brings color and freshness, and the cheese tortellini makes the dish hearty enough to serve as a complete meal.

Unlike many pasta recipes that require multiple pots and pans, everything comes together in one skillet or Dutch oven, making it ideal for busy evenings when you want something homemade without spending all night in the kitchen.

What to Serve with Marry Me Tortellini

This creamy tortellini is filling enough to enjoy on its own, but it also pairs beautifully with a few simple sides.

Some of my favorite options include:

• Garlic bread

• Homemade focaccia

• A crisp Caesar salad

• Mixed greens with balsamic vinaigrette

• Roasted broccoli

• Roasted asparagus

• Grilled chicken

• Italian sausage

If you're feeding a crowd, pairing this tortellini with a salad and warm bread creates an easy meal that feels restaurant-worthy without much effort.

Shop My Family Dinner Favorites

These are the kitchen essentials I use constantly for easy family dinners like this One Pot Marry Me Tortellini. From weeknight pasta recipes to slow cooker meals and cozy comfort food favorites, these are the tools I reach for again and again.

Shop My Family Dinner Favorites

Some of my most-used kitchen essentials include:

• Everyday sauté pan

• Dutch oven

• Wooden cooking utensils

• Parmesan grater

• Mixing bowls

• Large serving bowls

• Weeknight cooking favorites

Frequently Asked Questions

Can I use frozen tortellini?

Yes. Frozen tortellini works well in this recipe. Simply add a few extra minutes to the cooking time and stir occasionally to ensure even cooking.

Can I add protein?

Absolutely. Grilled chicken, Italian sausage, shrimp, or rotisserie chicken are all delicious additions.

Can I make Marry Me Tortellini ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream, milk, or chicken broth to loosen the sauce.

What vegetables can I add?

Spinach, kale, mushrooms, zucchini, and bell peppers all work beautifully in this recipe.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes. Cherry tomatoes make a great substitute and create a slightly lighter flavor profile.

More Cozy Dinner Recipes You'll Love

If you enjoy easy family dinners, you might also love:

Easy Oven Baked Drumsticks

A simple family-friendly dinner that's packed with flavor and perfect for busy weeknights.

Delicious and Easy Chorizo One Pan Dinner

One pan, minimal cleanup, and tons of flavor.

Apple-Glazed Chicken Thighs: A Fall Dinner Everyone Will Love

Sweet, savory, and perfect for cozy evenings at home.

Herb Chicken and Jasmine Rice with Creamy Tzatziki Sauce

A fresh and flavorful dinner that's simple enough for weeknights.

Slow Cooker Italian Sausage Meatballs in Marinara Sauce

A comforting slow cooker recipe that's always a crowd favorite.

Storage & Leftovers

Store leftover tortellini in an airtight container in the refrigerator for up to three days.

To reheat, warm gently on the stovetop or in the microwave with a splash of cream, milk, or broth to help bring the sauce back to its creamy consistency.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Comfort in a Bowl: Discover the Wonderful Flavors of Shepherd's Pie Soup

With our recent newborn baby boy that we named Shepherd, I of course had to find a yummy Shepherd's Pie recipe. This Shepherd’s Pie Soup is a delightful twist on the traditional pie, with the same beloved flavors into a soothing and savory soup. This comforting twist on the classic dish captures the taste we all love with Shepherd's Pie, just in a bowl. Each spoonful is really a heartwarming experience. With its rich beef or lamb broth and perfectly seasoned combination of tender vegetables such as carrots, peas, and corn, Shepherd's Pie Soup promises to deliver a cozy dining adventure. By incorporating creamy mashed potatoes within the soup or as a dollop on top, it matches the texture of the pie's signature topping. This ultimate comfort food is perfect for chilly days or whenever you're craving a taste of nostalgia. The simplicity of preparation makes the best Shepherd's Pie Soup an ideal choice for a quick and satisfying meal, inviting you to enjoy a trusted old favorite with minimal effort.

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How does it differ from traditional Shepherd’s Pie?

Shepherd's Pie Soup is a hearty and comforting dish that draws inspiration from the traditional Shepherd's Pie, transforming it into a delicious and soothing soup. This soup has all the familiar flavors of Shepherd's Pie, with ground meat, a variety of vegetables, and savory seasonings, all nicely blended into a brothy base. Unlike a classic Shepherd's Pie, which is traditionally baked with a mashed potato topping, this soup incorporates creamy potatoes directly into the mix, offering a nice and creamy texture. By being more liquid-based, the soup provides an inviting and warm comfort, making it a great choice for enjoying on those cold-weather days. Additionally, Shepherd's Pie Soup is remarkably versatile, allowing for easy customization with various ingredients, thus giving it flexibility to suit different taste preferences.

How to Make It

Creating Shepherd's Pie Soup is a straightforward process that produces great results, bringing the warmth of a classic dinner to your table with ease. Begin by browning ground beef or lamb in a large pot, ensuring the meat is fully cooked while pouring off any excess fat. Once the meat is ready, add chopped onions, carrots, and celery, allowing them to cook until softened and fragrant, filling the soup with their yummy smells. Stir in garlic, tomato paste, Worcestershire sauce, and your choice of herbs and spices to deepen the flavor profile, enriching the soup’s inviting taste. Next, pour in beef broth and bring the mixture to a gentle simmer, allowing it to thicken and the flavors to blend together nicely. Finally, stir in the peas and corn before serving hot with a generous dollop of creamy mashed potatoes on top for that classic Shepherd's Pie touch that ties everything together the way it should.

Low Carb Version

For those embracing a low-carb lifestyle, Shepherd's Pie Soup can easily adapt by swapping traditional potatoes with cauliflower or doing without the potatoes in general. This will help maintain the comfort factor while significantly reducing carbohydrates. This healthy change ensures the rich, savory flavors remain intact, providing a cozy and fulfilling meal without compromising dietary goals. To further enhance the soup’s nutritional profile, incorporate low-carb vegetables like zucchini and spinach, adding vibrant colors and textures to the dish. These veggies will lead to a hearty and satisfying meal perfect for individuals following low-carb or keto diets who crave comforting alternatives. Other customizable toppings such as shredded cheese or fresh herbs offer their own personal touch, all while staying true to a low-carb framework that delights both flavor enthusiasts and nutritional purists.

Pro Tips

Elevate your Shepherd's Pie Soup with these expert tips for a truly indulgent experience. For added flavor, ensure to brown the meat thoroughly before incorporating it into the soup, establishing a nice savory base. Fresh herbs such as thyme and rosemary make for perfect companions, filling the soup with traditional flavors and a refreshing smell. Incorporate seasonal vegetables to tailor the soup to your taste, and also to introduce different textures and nutrients to the mix. For a creamier consistency, consider adding a touch of heavy cream or a dollop of sour cream before serving. Finally, top with crispy fried onions or freshly shredded cheese to introduce a delightful crunch and additional layers of flavor that may elevate the dining experience to new heights for your taste buds.

What to Serve with Shepherd’s Pie Soup

Consider pairing this pie with crusty bread or a warm, buttery roll, perfect for dipping into the rich and savory broth. A crisp green salad also serves as an excellent complementary dish, providing a refreshing contrast and some color to the meal. Alternatively, roasted or grilled seasonal vegetables offer an additional layer of warmth that goes nicely with the soup’s comforting essence. To elevate the dining experience, offer a selection of cheeses like sharp cheddar or tangy goat cheese to sprinkle over the soup, enhancing its creamy texture and adding more and more depth to the flavor. Finish off this great meal with a light dessert, such as lemon sorbet or apple crumble, to cleanse the palate and finish off a great meal with a nice, sweet finish.

Can you Freeze Shepherd’s Pie Soup?

Shepherd's Pie Soup is wonderfully convenient as a make-ahead meal option, given its ability to be successfully frozen. To ensure optimal freezing, allow the soup to cool completely before transferring it into airtight containers or freezer-safe bags. Leave some space at the top of the container to allow for the soup's expansion as it freezes. For best results, enjoy the frozen soup within three months to retain its best flavor and texture. When ready to dig in, first defrost the soup in the refrigerator overnight, then gently reheat it on the stove for an easy and warming meal that brings back the cozy flavors of Shepherd’s Pie Soup any time you want.

Proper storage of Shepherd's Pie Soup ensures that every bite is as fresh and delicious as when you first made it. Store leftovers in an airtight container in the refrigerator, where they'll stay flavorful for up to 3-4 days. For extended storage, freeze the soup in a freezer-safe container, remembering to leave some room for expansion, and enjoy it within 2-3 months for optimum taste. To thaw efficiently, transfer the frozen soup to the refrigerator and allow it to defrost overnight before proceeding with reheating. Both the stovetop and microwave offer excellent reheating options. When on the stovetop, use low heat and stir occasionally, and when in the microwave, cover the soup and heat in intervals, stirring between each for balanced warmth. This ensures that each spoonful of Shepherd’s Pie Soup delivers the creamy, savory delight it's known for, no matter when you choose to enjoy it.

Shepherd's Pie Soup brings the comforting feel of the original pie into a bowl. It captures the rich flavors of ground meat, hearty vegetables, and creamy potatoes, all perfectly blended into a savory broth. This dish makes for an easy, comforting meal, that is just perfect for whipping up on chilly days. Additionally, the soup allows for many creative adaptations, allowing you to explore different meats and favorite seasonal vegetables. With every spoonful, savor the familiar taste you love. Embrace that comfort and warmth that this Shepherd’s Pie Soup offers and be sure to follow for my next soup recipe.

Ingredients

1 lb Ground Beef

1 tablespoon Salted Butter

1 Yellow Onion diced

2 ribs Celery diced

2 carrots diced

3 cloves Garlic minced

32 oz Beef Bone Broth

2 tablespoons Tomato Paste

1 cup Frozen Peas

1 tablespoon Coconut Aminos

1 teaspoon Thyme, dried

1 teaspoon Salt

1 teaspoon Pepper

For additional creaminess add 1/2 cup heavy cream or buttermilk (optional)

3 cups mashed potatoes

1/2 cup grated cheddar cheese

Fresh parsley

Instructions

1. In a large stockpot (4 or 6 qt) cook ground beef over medium-high heat. Once fully cooked and broken into bite sized pieces drain and strain excess fat. Let sit aside while preparing rest of soup.

2. Add butter to the same empty pot, letting melt. Add in garlic, onion, carrots and celery letting cook until onion is transparent.

3. Add ground beef back into pot with veggies. Add in coconut aminos, thyme, tomato paste, salt and pepper. Letting come together. Once mixed well add in beef broth and let cook for 20-25 minutes until veggies are tender and soup has had time to come to a low simmer. Add in frozen peas the last 5 minutes.

4. Turn off heat and add in heavy cream if you are wanting it creamier. Ladle into soup bowls and add mashed potatoes on-top. (Make these to your liking or use leftovers you might have) now sprinkle cheese on-top.

5. Optional but I like to now put my soup bowl in the stove at 350 for 10 minute or until top of soup has a little browning and cheese is melted (totally optional). Sprinkle with parsley and serve your Shepherds Pie Soup!

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Other Delicious Soup Recipes:

Deliciously Creamy Basil Tomato Soup: An Easy and Delicious Recipe

Easy & Flavorful Fiesta in a Bowl: Ultimate Slow Cooker Chicken Tortilla Soup Recipe!

Bring the Heat with this Deliciously Spicy Tortellini Soup

Delicious One-Pot Italian Lasagna Soup for Busy Weeknights!

An Alluring Combination: French Onion & Shallot Soup Recipe

Mom's Favorite Minestrone Soup Recipe

Deliciously Warm Your Soul: Guide to Creamy Corn Chowder Soup

Italian Sausage, Potato & Kale Soup

The Ultimate Guide to Creamy Cheddar Cauliflower Soup