One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

One-Pot Vegetable Tortellini Soup is a cozy, hearty weeknight dinner made with tender tortellini, colorful vegetables, and savory broth — ready in just 30 minutes. Perfect for busy nights and chilly evenings.

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

I love a weeknight meal that is uncomplicated.   I certainly don’t want three pans in the sink, a long prep list, or a recipe that feels like a project. I just want something warm, comforting, and reliable — the kind of meal that makes the evening feel cozy the minute it starts simmering on the stove.

This is the soup I reach for on those nights.

Take a package of tortellini, a helpful bag of frozen vegetables, and a handful of pantry staples you turn into a soul-satisfying dinner. You'll only need one pot, and about thirty minutes later, there’s a big pot of cozy soup on the stove — fragrant with herbs, dotted with tender pasta, and full of color.

It’s not fancy. It’s not fussy. It’s the kind of recipe you make once and then keep in your back pocket for the rest of winter — and honestly, long after.

This One-Pot Vegetable Tortellini Soup has become one of those dependable favorites in my kitchen. It’s quick enough for busy weeknights, comforting enough for cold evenings, and simple enough that you’ll find yourself making it again and again.

Enjoy!

Ingredients

Here’s what you’ll need to make this cozy one-pot soup:

• Olive oil
• Yellow onion
• Celery
• Garlic
• Diced tomatoes (with juices)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Bay leaves
• Dried parsley
• Dried rosemary
• Italian seasoning
• Low-sodium chicken broth
• Better Than Bouillon (chicken flavor)
• Salt and freshly ground black pepper
• Refrigerated cheese tortellini

Optional Topping

• Freshly grated Parmesan cheese

Equipment

• Dutch Oven - I love this smaller version for quick soups.

-- Let’s Make It Together

Let’s walk through this together — it’s simple, flexible, and very forgiving.

Start by heating olive oil in a large pot over medium heat. Add the onion and celery and cook until softened and fragrant, about 3–5 minutes. Stir in the garlic and cook just until fragrant.

Next, add the diced tomatoes (with their juices), bay leaves, dried parsley, rosemary, Italian seasoning, broth, and Better Than Bouillon (this add more depth to the chicken broth). Season lightly with salt and pepper and bring everything to a gentle boil.

Once simmering, add the frozen vegetables and let them cook for a few minutes until tender.

Stir in the tortellini and cook just until they float to the top and are tender. This only takes a few minutes, so keep an eye on them.

Taste the soup and adjust seasoning if needed. Remove the bay leaves, ladle into bowls, and finish with Parmesan if you like.

-- Perfecting the Cooking Process

The key to making this soup taste slow-simmered — even though it’s fast — is layering flavor early. Taking a few minutes to sauté the onion and celery until they soften and sweeten, then blooming the garlic and herbs in the pot before adding liquid, builds a rich foundation for the broth. That simple step is what gives this soup its deep, comforting flavor without needing hours on the stove.

-- Add Your Touch

This soup is easy to personalize depending on what you have on hand.

You can add a handful of fresh spinach at the end, stir in cooked shredded chicken, swap in vegetable broth, or sprinkle in red pepper flakes for a little heat. If you love extra herbs, fresh basil or parsley is lovely on top.

Make it yours — that’s part of the charm.

If you love simple, comforting meals like this, you might also enjoy my Cozy Pinto Bean Soup or Baked Ranch Chicken for Two. Both are easy, dependable recipes that fit perfectly into busy weeknights.

These are the kinds of dishes I turn to when I want dinner to feel good — not stressful — and I hope they become favorites in your kitchen too.

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Before You Start

Can I make this ahead?
Yes, but the tortellini will soften over time. Add extra broth when reheating.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
It’s best enjoyed fresh, but you can freeze it. Just know the pasta may soften after thawing.

Can I make this vegetarian?
Yes — use vegetable broth and vegetable bouillon.

What if my soup gets too thick?
Simply stir in more warm broth until it reaches your preferred consistency.

 

 

 

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

 

A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!

So I started cooking.

I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.

It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.

This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.

Enjoy!

Ingredients

For the Garlic Herb Chicken Bowls

• Boneless, skinless chicken breasts

• Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)

• Olive oil

• Butter

• Fresh garlic

For the Roasted Squash

• Summer squash

• Olive oil

• Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)

 For the Rice & Green Beans

• Basmati rice

• French green beans

Optional for Serving

• Lemon wedges

• Fresh parsley

• Extra garlic butter drizzle

 

-- Let’s Make It Together

Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.

Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.

Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.

To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.

Dinner is ready — cozy, fresh, and full of flavor.

-- Perfecting the Cooking Process

The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.

-- Add Your Touch

• Add feta for a Mediterranean twist

• Swap quinoa for rice

• Add roasted red peppers

• Drizzle with tzatziki or garlic yogurt sauce

• Finish with chili oil for heat

-- For 2 Servings (Quick Guide)

Use:

• ¾ lb chicken
• ¾ cup rice
• 1 1/2 cup squash
• ¾ cup green beans
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1¼ Tbsp seasoning

Same method.

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Before You Start

Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.

Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.

Can I use thighs instead?
Yes — they’re extra juicy.

 

 

 

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan steak, green beans, and golden potatoes come together in this easy one-pan dinner for two. A simple, flavorful weeknight meal with minimal prep and cleanup.

Sheet Pan Steak, Green Beans & Golden Potatoes (Easy One-Pan Dinner for Two)

Sheet pan meals are one of my favorite ways to get dinner on the table, especially on busy weeknights. This sheet pan steak, green beans, and golden potatoes dinner is an easy one-pan meal for two that delivers big flavor with minimal prep and cleanup — exactly what I want at the end of a long day.

Tender sirloin steaks roast alongside creamy baby gold potatoes and crisp-tender green beans, all seasoned simply and thoughtfully. A touch of smoked paprika adds warmth to the potatoes, while a squeeze of fresh lemon at the end brightens both the steak and vegetables. It’s cozy, unfussy food that feels just special enough for a quiet date night at home.

If you love simple one-pan dinners like this, be sure to check out my other sheet pan meals, including Sheet Pan Beef Fajitas and Lemon Garlic Chicken Bites with Asparagus, which are both on regular rotation in my kitchen.

Enjoy!

Ingredients

This sheet pan dinner uses simple, familiar ingredients that come together beautifully in the oven. Exact measurements can be found in the recipe card below.

• Sirloin steaks
• Baby gold potatoes
• Haricot verts (French green beans)
• Olive oil
• Montreal steak seasoning
• Garlic powder
• Smoked paprika
• Salt & black pepper
• Fresh lemon juice

How to Make This Dinner

This dinner comes together easily on one pan with just a bit of timing.

• Start with the potatoes. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, then roast until they’re just beginning to soften.

• Season the steak. Rub with olive oil and Montreal steak seasoning while the potatoes roast.

• Add the steak and green beans. Toss the green beans lightly with olive oil, garlic powder, salt, and pepper, then add everything to the pan.

• Roast until done. Flip the steak once so it cooks evenly and the green beans blister slightly.

• Finish with lemon. A squeeze of fresh lemon juice brightens both the steak and vegetables right before serving.

-- Perfecting the Cooking Process

Spacing matters more than you think here. Giving everything a little room on the pan allows it to roast instead of steam, which is where all that golden flavor comes from. If the pan looks crowded, it probably is — and the results will be better if you split things up.

Substitutions & Variations

This recipe is easy to adapt depending on what you have on hand.

• Different steak cuts: Ribeye or strip steak both work well here.

• Vegetable swaps: Broccoli florets or asparagus can replace the green beans.

• Seasoning options: Swap Montreal seasoning for a simple blend of salt, pepper, garlic powder, and paprika.

• Add heat: A pinch of red pepper flakes on the potatoes adds subtle warmth.

Kitchen Tips & Notes

• Roast potatoes whole only if they are very small. Larger baby potatoes should be halved.

• Let the steak rest for a few minutes after roasting so the juices redistribute.

• Lemon matters. Even a small squeeze adds balance and keeps the dish from feeling heavy.

• Best pan choice: A large rimmed sheet pan gives everything room to roast instead of steam.

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

Set the Mood

Want to create a cozy atmosphere when serving this dinner for two?  Follow my tips below.

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Before You Start

A little prep goes a long way with sheet pan meals. Here are a few helpful notes to make sure everything cooks evenly and finishes at the same time.

• Use very small baby potatoes and keep them whole. This helps them stay creamy inside without drying out.

• Pat the steaks dry before seasoning so they roast rather than steam.

• Don’t overcrowd the pan. Everything should have a bit of space to roast properly.

• Have your lemon ready so you can finish the dish while everything is still hot.

 

 

 

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

This Summer Cajun Chicken Skillet is your go-to for bold flavor and a quick, low-carb dinner—ready in just one pan and perfect for busy weeknights.

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

Sun’s out, skillet’s on—this Cajun Chicken dish brings the sizzle with spicy, juicy chicken and fresh summer veggies in every bite. With golden, spice-crusted chicken nestled among sweet corn, juicy cherry tomatoes, and crisp-tender green beans, every bite feels like a celebration of the season. We try to keep our weeknight dinners on the healthier, low-carb side, and this skillet fits the bill perfectly—big on flavor, light on effort, and easy on the cleanup.

While we haven’t made it to Louisiana yet (definitely on the bucket list!), this dish brings just enough Cajun-inspired heat to make us feel like we’re one step closer. It’s the kind of bold, zesty dinner that satisfies without feeling heavy—just what we crave on warm evenings when turning on the oven is the last thing we want to do. Using fresh summer produce and simple pantry spices, this one-pan wonder comes together quickly and keeps the kitchen cool. If you love a good chicken dinner with attitude, this one’s sure to earn a permanent spot in your summer rotation.

What Ingredients do I need?

Here are a list of ingredients along with a shopping list by category for your convenience.

Shopping List

Produce

• Thin-cut chicken breasts (might be labeled chicken cutlets)
• French green beans (You can use fresh or frozen)
• Sweet corn (fresh or frozen)
• Cherry tomatoes

Pantry

• Olive oil
• Cajun seasoning - I use this brand or this one which you can find in the local grocery store - or choose your favorite.
• Salt
• Black pepper

Substitutions and Variations

Simple Substitutions

One of the best parts about this Summer Cajun Chicken Skillet is how easy it is to adapt based on what you have on hand. Here are a few substitution ideas to make this dish work for your kitchen and your taste:

• Chicken: Thin-cut chicken breasts cook quickly, but you can also use boneless, skinless chicken thighs for extra juiciness. Just adjust the cook time slightly to ensure they’re fully done.

• Green Beans: Swap French green beans for regular green beans, snap peas, or even zucchini for a similar crisp-tender texture.

• Corn: Fresh sweet corn adds a great summer touch, but frozen corn works perfectly too—just thaw and pat dry before sautéing.

• Cherry Tomatoes: Grape tomatoes or chopped roma tomatoes are a great stand-in if that’s what you’ve got.

• Cajun Seasoning: No Cajun blend on hand? Mix up your own with paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne. You can also tone down the spice for a milder version.

• Add a Carb (if desired): While this is a low-carb meal on its own, you can easily serve it over rice, quinoa, or even mashed potatoes if you're feeding a mixed crowd.

Tasty Variations to Try

This skillet is a great base for experimenting with different flavors and ingredients depending on what’s in season—or what’s in your fridge! Here are a few ways to switch things up while keeping it just as quick and delicious:

• Add a Tangy Finish: A squeeze of fresh lemon or a sprinkle of crumbled feta on top adds a bright, tangy layer that pairs beautifully with the heat.

• Spice Swap: Want something smoky instead of spicy? Try a Southwest seasoning blend or smoked paprika in place of Cajun seasoning for a different flavor profile.

• Cheese, Please: Sprinkle a bit of shredded pepper jack or cheddar over the veggies and pop the skillet under the broiler for 2 minutes for a cheesy finish.

• Add Avocado: A few slices of fresh avocado or a spoonful of guacamole on top gives the dish a cooling, creamy contrast to the heat.

• Whole30 Variation:  To make this skillet Whole30-compliant, simply skip the corn and swap in another veggie (diced zucchini, bell peppers, or mushrooms)
• All the other ingredients are already Whole30-friendly—just be sure to check your Cajun seasoning blend for added sugar or non-compliant ingredients. 

Kitchen Tips for the Summer Cajun Chicken Skillet

• Use thin-cut chicken breasts for quick, even cooking. If you can’t find them, simply pound regular chicken breasts to about ½-inch thickness before seasoning.

• Don’t skip the seasoning! Cajun spice blends can vary, so taste yours before adding salt to avoid over-salting. Feel free to adjust the heat by adding a pinch of cayenne if you like it spicier.

• Blanch the green beans and corn to keep them crisp-tender before sautéing—this step locks in color and texture while speeding up the final skillet cook.

• Fresh veggies make a difference—if you can’t get fresh corn or green beans, frozen works great. Just thaw and pat dry to prevent sogginess.

• Keep the skillet hot when cooking veggies to get those tasty, lightly charred spots that add depth and a bit of smoky flavor. Stir gently to avoid breaking up the vegetables.

• Make it a one-pan meal by serving over cauliflower rice or alongside a fresh green salad for an easy low-carb dinner with minimal cleanup.

What to Eat With Your Cajun Skillet

This skillet is packed with protein and veggies, so it can totally stand on its own—but if you’re looking to round out the meal or feed a bigger crowd, here are some delicious pairings to consider:

• Cauliflower Rice or Zucchini Noodles: Keep it low-carb with a light, veggie-based side that soaks up all those bold Cajun juices.

• Crusty Bread or Cornbread: For those not counting carbs, a slice of warm bread is perfect for sopping up the flavorful pan drippings.

• Simple Green Salad: A crisp romaine or arugula salad with a zesty vinaigrette adds brightness and balances the spice.

• Roasted Potatoes or Sweet Potato Wedges: If you're craving something heartier, roasted potatoes with a dusting of Cajun seasoning are a perfect match.

• Grilled Peaches or Pineapple: For a sweet summer finish, serve grilled fruit on the side or even as a light dessert!

Leftover Remix: Make It New Again

Got leftovers? Good news—this dish is just as tasty the next day, and even better when repurposed into something new. Here are a few easy ways to remix your Cajun chicken and veggies into a fresh meal:

• Low-Carb Power Bowl: Slice the leftover chicken and pile it over cauliflower rice with the sautéed veggies. Add avocado, a drizzle of hot sauce or ranch, and a squeeze of lime for a flavor-packed lunch.

• Stuffed Bell Peppers: Chop the chicken and mix with leftover veggies, a bit of shredded cheese, and a spoonful of salsa. Stuff into halved bell peppers and bake at 375°F for 20–25 minutes.

• Wrap It Up: Roll everything into a low-carb tortilla with a smear of hummus or spicy mayo for a quick and satisfying wrap.

• Omelet or Scramble: Dice the leftovers and toss them into an egg scramble or omelet for a bold, savory breakfast.

    Equipment You May Need    

• 10" Cast Iron Skillet - These are perfect for cooking everyday
• 12" Cast Iron Skillet - A bigger size that will allow you to cook more
• Platter - great for serving

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