Why You'll Love This Recipe

• Quick and Easy - this simple Kodiak Cakes blueberry muffins recipe comes together in just a few minutes using Kodiak Cakes mix and a handful of pantry staples.
• Packed with Protein - thanks to the Kodiak mix, egg, and Greek yogurt, these blueberry muffins have more protein than traditional muffins, helping keep everyone fuller longer.
• Perfect for Busy Mornings- bake a batch ahead of time for grab-and-go breakfasts, lunchboxes, or after-school snacks.
• Family-Friendly and Kid-Approved - my kids absolutely love these muffins.
• Freezer Friendly - this recipe makes 24 muffins, so I always stick a few in the freezer for quick breakfasts throughout the week.
• Works with Fresh or Frozen Blueberries - this recipe is flexible and works great year-round.

Key Ingredients

Kodiak Cakes Mix - this hearty pancake and waffle mix forms the base of the muffins, adding whole grains and extra protein.

Ground Cinnamon - adds the warmth of cinnamon flavor to the blueberry muffins.

Eggs - help bind the ingredients together while providing structure and richness to the muffins.

Greek Yogurt - Greek yogurt adds extra protein and moisture, helping create a soft, tender texture. You can use plain or vanilla.

Milk - this loosens the batter and helps create light, fluffy muffins.

Melted Butter or Oil - adds moisture and richness while keeping the muffins soft.

Maple Syrup or Honey - natural sweetener that enhances flavor and adds just the right amount of sweetness. I have made these muffins wiht both maple syrup and honey, and they both work well.

Vanilla Extract - a splash of vanilla enhances the overall flavor and pairs perfectly with the blueberries.

Blueberries (Fresh or Frozen) - the star ingredient that adds juicy bursts of sweet-tart flavor in every bite. I used frozen wild blueberries, which are smaller than regular blueberries, and I love how well they incorporated into the muffins.

Variations

Add Citrus - you can add some lemon, grapefruit, or orange zest to the muffin batter.

Swap the Fruit - you could add chopped strawberries, blackberries, raspberries, or shredded apples.

Add Nuts - you could add ½ cup of chopped pecans, walnuts, or almonds.

How to Make Kodiak Blueberry Muffins

Photo 1. In a large bowl, whisk together the oil, maple syrup, egg, vanilla, and yogurt.

Photo 2. Add the milk and whisk to combine.

Photo 3. Add the cinnamon and Kodiaks mix and mix in with a rubber spatula until just combined.

Photo 4. Fold in the blueberries.

Photo 5. Divide the batter between 24 muffin cups that have been greased or lined with a muffin liner.

Photo 6. Bake at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.

Expert Tips

Rinse Frozen Blueberries - this is optional, but I like to run the frozen berries under cold water so they don't turn the muffins purple. I just put them in a colander and run cold water over them until the water turns clear, not purple. Then gently pat them with a paper towel to get rid of most of the excess water.

Storage - store muffins in an airtight container at room temperature or in the fridge for up to 5 days.

Don't Overmix the Batter - stir the batter just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.

Fill Muffin Cups About ¾ Full - this gives the muffins enough room to rise while still creating nice rounded tops.

Let Muffins Cool for 5-10 Minutes Before Removing - allowing them to rest in the pan briefly helps them set and prevents breaking.

Kodiak Blueberry Muffins Recipe FAQs

Other Muffin Recipes to Consider

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Kodiak Blueberry Muffins

These Kodiak Blueberry Muffins are soft, fluffy, and packed with juicy blueberries in every bite. Made with Kodiak Cakes pancake mix, they're a quick and easy high-protein breakfast or snack that comes together in just minutes and bakes up perfectly tender.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 24 muffins

Calories 125kcal

Author Taylor Ellingson

Ingredients

• ½ cup vegetable oil or melted coconut oil
• ½ cup maple syrup or honey
• ½ cup plain or vanilla Greek yogurt
• 2 cups milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 4 cups Kodiak cakes mix
• 1 ½ cups blueberries

Instructions

• Preheat the oven to 350 degrees F.
• Grease 24 muffin cups with cooking spray, or line with muffin liners.
• In a large bowl, whisk together the oil, maple syrup, yogurt, milk, egg, and vanilla until well combined.
• Add the Kodiak cakes mix and cinnamon and stir with a rubber spatula until just combined.
• Fold in the blueberries.
• Divide between the muffin cups.
• Bake in the preheated oven for 18-20 minutes, until baked through.
• Let cool and then enjoy!

Notes

Storage - store muffins in an airtight container at room temperature or in the fridge for up to 5 days.

Don’t Overmix the Batter - stir the batter just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.

Fill Muffin Cups About ¾ Full - this gives the muffins enough room to rise while still creating nice rounded tops.

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 135mg | Fiber: 1g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

Why You'll Love This Recipe

• Perfect for Meal Prep - the chicken stays juicy, the rice reheats beautifully, and everything stores well for easy lunches throughout the week.
• Family-Friendly & Customizable - set everything out and let everyone build their own bowl. It's a guaranteed way to keep even picky eaters happy.
• Big Flavors - the simple Greek-inspired marinade and creamy tzatziki deliver bold, fresh flavor without complicated ingredients.
• Balanced & Satisfying - protein-packed chicken, fresh veggies, hearty rice, and healthy fats make this a well-rounded meal that actually keeps you full.
• Great for Busy Weeknights - most of the components can be prepped ahead of time, making dinner assembly quick and stress-free.

Key Ingredients

Boneless, Skinless Chicken Thighs - the star of the recipe, marinated with Greek-inspired flavors and roasted until tender and juicy.

Olive Oil - adds richness to the marinade and helps the chicken cook up beautifully.

Fresh Lemon Juice - brightens the marinade and is used in the tzatziki to add that classic Mediterranean tang.

Garlic - brings bold, savory flavor to the chicken.

Dried Oregano - a key herb in gyro seasoning that gives the chicken its signature Greek-inspired taste.

Sweet Potatoes - roasted until tender and slightly caramelized, they add natural sweetness and extra heartiness to the bowl.

Cooked Rice - I use white rice (I bake it like in this recipe!) to form the hearty base of the bowl that soaks up all the delicious flavors. You can also use brown rice, if preferred.

Cherry Tomatoes - provide fresh, juicy sweetness and bright color. You could also use grape tomatoes.

Cucumber - adds crisp, refreshing crunch to balance the warm chicken and is also shredded to use in the tzatziki. I like using English cucumbers or mini cucumbers as their skin is more tender but you can use regular cucumber, too.

Red Onion - brings a sharp bite that complements the creamy and savory components.

Plain Greek Yogurt - the creamy base for homemade tzatziki, adding protein and a cool, tangy element.

Feta Cheese - offers creamy, tangy richness that ties everything together.

Dried Dill - adds a subtle herby freshness that pairs beautifully with the Mediterranean flavors and tzatziki. You can also use fresh dill if you have it!

Pita Bread - I like to serve with a couple wedges of pita bread for the full gyro experience.

Please refer to the recipe card for the complete list of ingredients.

Variations

Different Protein - while I use boneless skinless chicken thighs, you could also use chicken tenders, boneless skinless chicken breasts, grilled shrimp, ground turkey (Or make my Greek Turkey Rice Bowls), or even steak.

Make It Low-Carb - you can swap the rice for cauliflower rice or serve everything over a big bed of chopped romaine lettuce for a hearty gyro salad bowl.

Different Grain - you can replace the rice with quinoa, farro (if not gluten-free), or extra roasted sweet potatoes for a different texture and flavor.

Add More Veggies and Herbs - roasted zucchini, bell peppers, or eggplant make delicious additions and are great for cleaning out the fridge. You could also add some fresh herbs like fresh flat leaf parsley or fresh mint on top for even more flavor.

Dairy-Free - omit the feta and use a dairy-free yogurt for the tzatziki and marinade to keep all the creamy flavor without the dairy.

Different Toppings - you could top it with hummus instead of or in addition to the tzatziki and add a handful of kalamata olives, if you like.

How to Make Chicken Gyro Bowls

Photo 1. In a small or medium sized bowl, add the chicken marinade ingredients - Greek yogurt, olive oil, lemon juice, garlic, and dried oregano. Mix to combine.

Photo 2. Add the marinade to diced chicken thighs and let it sit for at least 10 minutes, up to 8 hours.

Photo 3. In a large bowl, combine the diced sweet potatoes, olive oil, garlic, salt, and pepper and mix to combine .

Photo 4. Place the marinated chicken and sweet potatoes on a parchment lined baking sheet.

Photo 5. Roast in a 400 degree oven for 20-25 minutes, until the chicken is cooked through to 165 degrees F and the sweet potatoes are tender. You will also want to make the rice if you haven't already.

Photo 6. In a small bowl, mix together the tzatziki ingredients - Greek yogurt, shredded cucumber, garlic, lemon juice, dill, and salt.

Photo 7. Stir well to combine. Note: this can be made ahead of time.

Photo 8. Assemble the Greek Chicken Gyro bowls and top with feta cheese.

Expert Tips

Marinate for Maximum Flavor - if you have the time, let the chicken marinate for at least 30 minutes (or up to 24 hours) to really deepen the flavor.

Storage - store leftovers in an airtight container in the fridge for up to 4 days. I like to store the hot and cold components separately so I can reheat the rice, chicken, and sweet potato while keeping the vegetables crisp.

Roast Sweet Potatoes in a Single Layer - spread them out on the pan with space between pieces so they caramelize instead of steam.

Make it Semi-Homemade - if you want to make things a little easier, you can serve this with store-bought tzatziki instead of homemade tzatziki sauce!

Elevate Your Red Onions - I love making pickled red onions because they are so tasty and so easy. These bowls would be delicious with them. Simply thinly slice a red onion, place it in a mason jar. In a small pot, add ½ cup vinegar, ½ cup water, and 1 tablespoon of sugar. Bring to a boil and then pour over the red onion. Let cool. Store in the refrigerator until ready to use.

Stove-Top Method - if you'd like to make your chicken and sweet potatoes on the stovetop, feel free. Simply head a couple tablespoons of olive oil over medium-high heat in a large skillet. Cook the sweet potatoes and chicken until cooked through, about 10-15 minutes.

Chicken Gyro Bowl Recipe FAQs

Other Bowl Recipes to Consider

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Chicken Gyro Bowls

Juicy, Greek-marinated chicken and sweet potatoes served over fluffy rice with fresh veggies, creamy tzatziki, and warm pita makes these Chicken Gyro Bowls a vibrant, flavor-packed meal in one bowl.

Course Main Course

Cuisine Greek

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 656kcal

Author Taylor Ellingson

Ingredients

Gyro Chicken

• ¼ cup plain Greek yogurt preferably whole milk Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 ¼ pounds boneless skinless chicken thighs cut into bite sized pieces

Sweet Potatoes

• 1 large or 2 small sweet potatoes peeled and diced
• 2 tablespoon olive oil
• 2 cloves garlic minced
• salt and pepper to taste

Tzatziki

• ½ cup shredded cucumber
• 1 cups plain Greek yogurt preferably whole milk Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
• 1 clove garlic minced
• salt and freshly ground black pepper to taste

Bowl Ingredients

• 2 cups cooked rice white or brown
• ~1 cup cherry tomatoes diced
• ~1 cup cucumber diced
• ½ red onion sliced
• 8 ounces crumbled feta cheese
• pita bread cut into wedges

Instructions

For the Chicken and Sweet Potatoes

• In a small or medium bowl, combine the chicken marinade ingredients.
• Add the diced chicken thighs and let sit for at least 10 minutes, or up to 8 hours.
• Preheat the oven to 400 degrees F.
• In a separate bowl, combine the sweet potatoes, olive oil, garlic, salt, and pepper.
• Spread the chicken and sweet potatoes out on a parchment lined baking sheet.
• Roast for 20-25 minutes, until the chicken is cooked through to 165 degrees F and the sweet potatoes are softened.

Tzatziki

• Meanwhile, make the tzatziki.
• In a small bowl, combine the yogurt, shredded cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to use.

Assemble

• Add ~½ cup of rice to each bowl and top with chicken, sweet potatoes, cucumbers, tomatoes, red onion, feta, and a dollop of tzatziki. Serve with pita bread, if desired.
• Enjoy!

Notes

Marinate for Maximum Flavor - if you have the time, let the chicken marinate for at least 30 minutes (or up to 24 hours) to really deepen the flavor.

Roast Sweet Potatoes in a Single Layer - spread them out on the pan with space between pieces so they caramelize instead of steam.

Make it Semi-Homemade - if you want to make things a little easier, you can serve this with store-bought tzatziki!

Nutrition

Calories: 656kcal | Carbohydrates: 43g | Protein: 46g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 834mg | Potassium: 883mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8534IU | Vitamin C: 19mg | Calcium: 418mg | Iron: 3mg

Why You'll Love This Recipe

• Variety of Textures - Crispy rice, tender roasted squash, creamy goat cheese, and fresh greens make every bite interesting.
• Cozy Meets Fresh - Warm, toasty ingredients balance perfectly with bright citrus and peppery arugula.
• Meal Prep Hero - The components hold up well, especially if you hold off on adding the dressing until right before serving, so you can prep ahead and assemble when ready to eat.
• Simple Ingredients - A handful of pantry staples and fresh produce come together in a seriously flavorful way.

Ingredients

White Rice - The hearty base that turns golden and crispy, adding satisfying crunch and toasty flavor to the salad.

Olive Oil - Rich and smooth, it helps crisp the rice and adds a subtle fruity depth to the dressing.

Garlic - Bold and aromatic, it adds a punch of savory warmth to both the squash and the dressing.

Soy Sauce - Salty and savory, it brings umami richness that balances the sweetness and acidity in the dish.

Maple Syrup - Natural sweetness with caramel-like depth that balances the tangy and salty flavors.

Red Wine Vinegar - Bright and tangy, it adds sharp acidity that keeps the salad tasting lively.

Dijon Mustard - Smooth and slightly sharp, it adds depth and helps emulsify the dressing.

Fresh Orange Juice - Fresh and citrusy, it brings gentle sweetness and brightness to the dressing.

Butternut Squash - Sweet, tender roasted cubes that bring cozy, caramelized flavor and heartiness.

Arugula - Peppery and tender, it adds freshness and a slight bite that balances the rich, crispy rice.

Goat Cheese (not pictured) - Creamy and tangy, it adds rich contrast and a little luxurious finish to each bite.

Please refer to the recipe card for the complete list of ingredients.

Variations

Add Fruit - I think some pomegranate seeds, sliced apples, sliced pears, or orange segments would be delicious.

Add Protein - if you want more of a protein boost, you can add some grilled or baked chicken, salmon, shrimp, or grilled steak. You could also add some beans like chickpeas or sliced avocado.

Add Nuts - I think pepitas, pine nuts, cashews, and toasted pecans would be all be a delicious crunchy addition.

Squash Substitute - instead of butternut squash you can use sweet potatoes, delicata squash, or carrots.

Different Cheese - goat cheese was delicious but feta, blue, and Parmesan would all be great.

Different Greens - You could use kale, spinach, or mixed greens in place of arugula.

Step by Step Instructions

Photo 1. Add the squash, 2 tablespoons olive oil, 3 cloves of minced garlic, and ½ teaspoon of salt to a large bowl. Toss to combine.

Photo 2. Place on a baking sheet and roast at 400 degrees for 25-30 minutes, until roasted and golden.

Photo 3. Place the cooked rice, sliced shallot, 2 tablespoon olive oil, 1 tablespoon maple syrup, and 1 tablespoon of soy sauce in a bowl and toss well to combine. Transfer to a baking sheet and spread out into an even layer.

Photo 4. Bake at 400 degrees for 18-20 minutes, or until crispy and brown.

Photo 5. Place the dressing in a small bowl or a mason jar and whisk or shake to combine.

Photo 6. Combine rice, roasted squash, arugula, and dressing in a large bowl. Toss to combine. Top with crumbled goat cheese.

Expert Tips

Make it Vegan - Skip the goat cheese or replace it with a plant-based cheese alternative, and make sure your maple syrup is certified vegan; the rest of the salad and dressing ingredients are naturally plant-based.

Use Day Old Rice - if possible, day-old rice works best because drier rice crisps better and gets those golden, crunchy edges.

Perfect Roasted Butternut Squash - be sure to cut the squash into uniform cubes, as they will cook at the same rate and brown better. Also don't crowd your baking sheet, otherwise they won't get crisp.

Add Dressing Immediately Before Serving - arugula wilts quickly, so keep it fresh and peppery by waiting to add the dressing until right before you serve it.

Meal Prep - if you want to make this ahead of time, just assemble everything except for the dressing. Add the dressing immediately prior to eating.

Recipe FAQs

Other Butternut Squash Recipes to Consider

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Winter Crispy Rice Salad

Winter Crispy Rice Salad is a hearty, texture-packed salad made with golden crispy rice, roasted butternut squash, peppery arugula, and creamy goat cheese, all tossed in a bright citrus maple dressing.

Course Salad

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 472kcal

Author Taylor Ellingson

Ingredients

Butternut Squash

• 2-3 cups of cubed butternut squash
• 2 tablespoon olive oil
• 3 cloves garlic minced

Crispy Rice

• 2 cups cooked rice white or jasmine preferred, cooled
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce

Maple Orange Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic finely grated

Salad

• 4 cups fresh arugula
• ½ cup crumbled goat cheese

Instructions

• If you are starting with uncooked rice, prepare the rice according to package directions, then spread it out on a baking sheet to cool (cold rice crisps best).
• Preheat the oven to 400°F.
• Toss cubed butternut squash with olive oil, garlic, salt, and pepper.
• Spread on a baking sheet, and roast at 400 degrees F for 25-30 minutes until tender and caramelized at the edges.
• Add the cooked, cooled rice to a large bowl with olive oil maple syrup, and soy sauce.
• Spread it out on a baking sheet in an even layer.
• Bake for 18-20 minutes, until crisped.
• In a bowl or jar, whisk together olive oil, soy sauce, maple syrup, red wine vinegar, orange juice, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified. Adjust to taste.
• Wash and dry the arugula and crumble the goat cheese.
• In a large bowl, combine arugula and roasted squash. Add warm crispy rice and drizzle with dressing, tossing gently to combine.
• Top with crumbled goat cheese and an extra crack of black pepper.
• Serve immediately and enjoy!

Nutrition

Calories: 472kcal | Carbohydrates: 40g | Protein: 10g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 632mg | Potassium: 428mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8227IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 2mg

There's something about a big pot of soup bubbling on the stove that instantly makes a day feel cozier, and this Italian Sausage Pasta Soup delivers that feeling by the spoonful. It's packed with savory sausage, tender pasta, and a rich, tomato-kissed broth that tastes like it simmered all day (even though it didn't).

This is the kind of hearty, no-fuss meal that works just as well for busy weeknights as it does for slow Sunday dinners, and it's guaranteed to bring everyone back for seconds. Serve it with some crusty bread and you've got pure comfort in a bowl, Italian-style.

Looking for other soups with Italian Sausage? Check out my Butternut Squash Italian Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, and Sausage Lentil Soup!

Why You'll Love This Recipe

• Filled with Flavor - from savory Italian sausage and a richly seasoned broth
• One Pot - this recipe only requires one pot, which makes it easy cooking and even easier cleanup
• Hearty and Filling - this soup has tender pasta that makes it a full meal.
• Weeknight Winner -  perfect for a busy weeknight as it is ready in under an hour
• Great for Leftovers - this tastes even better the next day.
• Customizable with different veggies, pasta shapes, or spice levels
• Comfort food vibes without being heavy or fussy

Ingredients

Italian Sausage - The star of the soup, adding rich, savory flavor and hearty protein to make the dish satisfying and full-bodied.

Small Shaped Pasta - Bite-sized pasta (like rings, ditalini or small shells) that makes the soup filling and perfectly spoonable.

Onion - Adds a subtle sweetness and aromatic base that builds depth of flavor as it cooks.

Garlic - Brings bold, savory warmth that enhances the overall Italian-inspired taste.

Carrots - Add natural sweetness, color, and a tender texture that balances the richness of the sausage.

Kale - A hearty green that adds freshness, texture, and a boost of nutrients to the soup.

Diced Tomatoes - Provide a bright, slightly tangy tomato base that gives the broth body and classic Italian flavor.

Chicken Broth - Forms the flavorful liquid base of the soup, tying all the ingredients together.

Cream - Adds a smooth, velvety richness that softens the acidity of the tomatoes and makes the soup extra comforting.

Parmesan Cheese - Brings salty, nutty depth and a savory finish, especially when sprinkled on top before serving.

Italian Seasoning - A blend of dried herbs that infuses the soup with classic Italian flavor and aroma.

Salt and Black Pepper - these enhance the flavors of the soup.

Variations

Add Beans - stir in a can of drained cannellini beans or chickpeas for added protein and a heartier texture. If you love beans, check out my Sausage Lentil Soup, and Lentil Bean Soup.

Different Greens - instead of kale, you could add in chopped spinach or Swiss chard.

More Veggies - you can add some different vegetables to this soup like diced celery, zucchini, red bell pepper, or mushrooms.

Add Pesto - swirl a spoonful of basil pesto into each serving for a fresh, herby flavor boost. I also love pesto in my No Boil Chicken Pesto Pasta.

Make it Spicy - if you like things on the spicier side, you can use hot Italian sausage or add a large pinch of red pepper flakes.

Step by Step Instructions

Photo 1. Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces as it cooks.

Photo 2. Add the diced onion and chopped carrots and cook until softened, about 5-7 minutes.

Photo 3. Add the Italian seasoning and garlic, and stir well to combine.

Photo 4. Add the diced tomatoes and stir to combine .

Photo 5. Add the pasta and broth. Stir and bring to a boil. Reduce the heat to medium low and simmer for 5-7 minutes, until the pasta is softened, stirring often to prevent it from sticking to the bottom of the pot.

Photo 6. Stir in the chopped kale.

Photo 7. Cook another 1-2 minutes until the kale is wilted.

Photo 8. Stir in the Parmesan cheese and heavy cream. Serve and enjoy!

Expert Tips

Storage - store leftovers in an airtight container in the refrigerator for 4-5 days.

Leftovers - I recommend cooking the pasta separately and adding it when you reheat, if you know you are going to be eating this as leftovers. This ensures the pasta does not get too soggy. Of course, I've reheated this with the pasta already in it and it is still delicious! I just add a splash of water or broth to thin it out a bit.

Recipe FAQs

Other Cozy Soup Recipes To Consider

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Creamy Italian Sausage Pasta Soup

This Italian Sausage Pasta Soup is a hearty, one-pot meal made with savory sausage, tender pasta, and a flavorful tomato-based broth. 

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 401kcal

Author Taylor Ellingson

Ingredients

• 1 lb mild Italian sausage
• 3 carrots peeled and diced
• 1 onion chopped
• 1 teaspoon salt
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 14 ounces diced tomatoes
• 5 cups chicken broth
• 1 cup small shaped pasta like rings or datalink
• 2 cups chopped kale
• ½ cup heavy cream
• ⅓ cup grated Parmesan cheese plus more for topping

Instructions

• Heat a large soup pot over medium-high heat.
• Add the sausage, breaking into smaller pieces as it browns.
• Add the onion and carrots, season with salt, and cook until softened, about 5-7 minutes.
• Add the garlic and Italian seasoning and cook another minute.
• Add the diced tomatoes and broth, and stir to combine. Bring to a simmer.
• Add the pasta and cook for 5-7 minutes, until cooked.
• Add the chopped kale and cook another 1-2 minutes.
• Finally stir in the heavy cream and Parmesan cheese, and stir well to combine.
• Serve topped with more grated Parmesan. Enjoy!

Nutrition

Calories: 401kcal | Carbohydrates: 11g | Protein: 16g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 89mg | Sodium: 1802mg | Potassium: 539mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6222IU | Vitamin C: 18mg | Calcium: 144mg | Iron: 2mg

Ingredients

Ground beef - the hearty, protein-rich base that gives the soup its deep, savory flavor. I also love my Creamy Beef Taco Soup and Ground Beef Ramen Noodles, both with ground beef in it.

All-purpose flour - flour helps thickens the broth and helps create a richer, more satisfying texture.

Onion - adds natural sweetness and builds the aromatic foundation of the soup.

Garlic - brings warm, bold flavor that enhances the savory notes of the beef and broth.

Carrots - provide sweetness, color, and a tender bite as they simmer.

Celery - adds subtle earthiness and balances the sweetness of the other vegetables.

Potatoes - make the soup filling and hearty while soaking up all the delicious flavors.

Crushed tomatoes - create a lightly tangy base that adds depth and richness.

Tomato paste - intensifies the tomato flavor and gives the broth a fuller body.

Beef broth - forms the flavorful liquid base that ties all the ingredients together.

Worcestershire sauce - adds deep, umami-rich flavor that enhances the beefiness of the soup.

Italian seasoning - this blend of herbs that adds warmth and classic soup flavor.

Paprika - gives gentle smokiness and a touch of color.

Salt and Black Pepper - these enhance and balances all of the flavors.

Frozen Peas  - Add sweetness, bright color, and a soft pop of texture at the end.

Frozen Corn - Brings a pop of sweetness that brightens the savory broth.

Refer to the recipe card for the complete list of ingredients.

Variations

Low-Carb Version - skip the potatoes and corn, and add extra green beans, zucchini, cauliflower, or spinach for a lighter, low-carb option.

Add Some Spice - add red pepper flakes, diced jalapeños, or a dash of hot sauce to give the soup some heat.

Italian-Style - add in fresh basil, oregano, and a splash of balsamic vinegar, then finish with grated Parmesan for a bold Italian twist.

Veggie Swaps - you can make this with cabbage, bell peppers, mushrooms, or zucchini to boost nutrition and stretch the soup even further.

Step by Step Instructions

Photo 1. In a large soup pot, Dutch Oven, or slow cooker with sauté function, add the ground beef and cook until browned, breaking it into small chunks as it cooks.

Photo 2. Add the onion, carrots, and celery, season with salt and pepper, and cook until softened, about 5 minutes.

Photo 3. Add the garlic, Italian seasoning, and paprika and stir well to combine.

Photo 4. Stir in the flour, and cook another minute.

Photo 5. Slowly add in the crushed tomatoes, broth, and potatoes.

Photo 6. Add the peas and corn and stir to combine. Let it cook on high for another 20-30 minutes to get the peas and corn warmed through. Serve and enjoy!

Expert Tips

Brown for flavor - let the ground beef brown well before adding vegetables. Those golden bits on the bottom of the pot add rich, savory depth to your soup.

Use a mix of fresh and frozen veggies - fresh carrots, celery, and onions create the base flavor, while frozen corn and peas add sweetness and convenience.

Layer the seasoning - season lightly when browning the beef, then adjust again at the end. This builds more balanced flavor.

Slow cook - a gentle slow cook keeps vegetables tender and prevents the broth from becoming cloudy or overly reduced.

Serving Suggestions - I love serving this soup with a loaf of crusty bread and butter. You could also serve with a fresh salad like my Strawberry Arugula Salad and follow it with some Peanut Butter Oatmeal Cookies.

Storage - store leftover soup in an airtight container for 4-5 days.

Reheat - you can reheat on the stovetop over medium-low heat or in the microwave.

FAQs

Other Cozy Soup Recipes to Consider

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Slow Cooker Ground Beef Vegetable Soup

This hearty Ground Beef Vegetable Soup is a cozy, one-pot meal made with savory beef, tender vegetables, and a rich, lightly thickened tomato-beef broth, perfect for easy weeknight dinners or make-ahead lunches.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 362kcal

Author Taylor Ellingson

Equipment

• Slow Cooker
• Ladle

Ingredients

• 1 lb ground beef
• 1 small onion diced
• 3 carrots sliced
• 2 celery stalks chopped
• 3 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian herbs
• ½ teaspoon paprika
• 1 tablespoon Worcestershire
• 28 ounce canned crushed tomatoes
• 6 cups beef broth
• 2-3 cups Yukon gold or red potatoes diced
• 1 ½ cups frozen peas
• 1 ½ cups frozen corn
• shredded Parmesan for topping

Instructions

• In a large pot or Dutch oven OR a slow cooker with the sauté function, cook the ground beef over medium heat until browned, breaking it into pieces as it cooks. Drain excess grease if needed.
• Add in the diced onion, diced carrots, and chopped celery. Cook for 4-5 minutes until fragrant and softened.
• Add the garlic, Italian herbs, paprika, salt, and pepper and stir well to combine.
• If using a pot, transfer this mixture to a slow cooker.
• Add the Worcestershire, crushed tomatoes, beef broth, and potatoes. Stir well.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Add the peas and corn and cook another 15-20 minutes, until warmed through.
• Taste and adjust seasoning as needed.
• Serve topped with shredded Parmesan cheese.

Notes

Storage - store leftover soup in an airtight container for 4-5 days.

Reheat - you can reheat on the stovetop over medium-low heat or in the microwave.

Nutrition

Calories: 362kcal | Carbohydrates: 34g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1537mg | Potassium: 1189mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5756IU | Vitamin C: 35mg | Calcium: 110mg | Iron: 5mg

Why You'll Love This Recipe

• No-bake - these peanut butter oatmeal bars require no oven and are quick to prepare
• Healthy - they are made with wholesome simple ingredients like peanut butter, hemp hearts, flaxseed, and rolled oats.
• Simple - Easy no-bake dessert or snack recipe for busy days
• Perfect for Snacking - these bars are perfect for meal prep, lunchboxes, and grab-and-go snacks
• Easily Customizable - there are endless add-in options!

Ingredients

Peanut Butter: Creamy peanut butter provides rich flavor and acts as the main binding ingredient that holds the bars together. You can use natural peanut butter or just regular peanut butter, and creamy or crunchy peanut butter.

Honey: Honey adds natural sweetness while helping the bars set and maintain their chewy texture.

Butter: Butter adds richness and helps create a smooth, cohesive mixture.

Rolled Oats: Rolled oats give the bars structure and a hearty, chewy bite. I also love rolled oats in my Applesauce Oatmeal Bars and Cottage Cheese Overnight Oats.

Chocolate Chips: Chocolate chips add bursts of sweetness and a classic chocolate-peanut butter flavor.

Ground Flaxseed: Ground flaxseed adds fiber and helps bind the ingredients together.

Hemp Hearts: Hemp hearts provide a subtle nutty flavor and a boost of protein and healthy fats.

Vanilla Extract: Vanilla extract enhances and balances the overall flavor of the bars.

Salt: A small amount of salt sharpens the sweetness and brings all the flavors together.

Please refer to the recipe card for the complete list of ingredients.

Variations

Different Nut Butter: Swap the peanut butter for cashew butter, sunflower seed butter, almond butter, or soy nut butter.

Vegan: Use maple syrup as the sweetener instead of honey, dairy-free butter or coconut oil, and vegan chocolate chips.

Extra Crunch: Add chopped peanuts, almonds, or pecans for added texture.

Other Add-Ins: Mix in ¼ cup unsweetened shredded coconut or ½ cup of dried cranberries or cherries.

High-Protein: Stir in 1-2 tablespoons of protein powder or add extra hemp hearts.

Step by Step Instructions

Photo 1. In a medium bowl, whisk together the peanut butter, honey, and vanilla. I like to microwave the peanut butter and honey for 20-30 seconds to make it easier to mix.

Photo 2. In a large bowl, stir together the oats, flaxseed, and hemp hearts.

Photo 3. Add the peanut butter mixture to the dry ingredients and fold together with a spatula until well combined.

Photo 4. Press the oat mixture into a parchment lined and greased 9x13" baking dish.

Photo 5. In a separate bowl, add the chocolate chips and butter, and microwave for 45 seconds, and then 15 seconds increments until melted and smooth.

Photo 6. Spread over the bars and then sprinkle with sea salt. Let set. I like to pop them in the fridge for 30 minutes for the chocolate to set up. Slice into bars. Enjoy!

Ingredients

Shelf-stable Gnocchi - soft potato gnocchi that crisps beautifully in the oven while staying tender inside.

Chicken Sausage - pre-cooked chicken sausage adds rich, savory flavor and hearty protein to balance the light lemony notes.

Brussels Sprouts - add a crisp-tender texture and slightly nutty, caramelized flavor that pairs perfectly with the savory sausage and bright lemon Parmesan notes.

Red Onion - I love the flavor that red onion adds along with some crunch. White onion will also work.

Extra-Virgin Olive oil - Helps everything roast evenly and promotes golden, crispy edges.

Lemon zest - Brings bright citrus aroma and fresh flavor without extra acidity.

Fresh lemon juice - Adds a pop of tangy freshness that lifts the entire dish.

Garlic - Infuses the gnocchi and sausage with warm, savory depth as it roasts.

Parmesan Cheese - Melts slightly and crisps in spots, adding salty, nutty richness.

Dried Italian herbs - A classic blend that adds earthy, aromatic flavor and enhances the savory elements of the dish.

Salt and Black Pepper - enhance and sharpen all the flavors in the pan.

Please refer to the recipe card for the complete list of ingredients and quantities.

Variations

Fresh Herbs - add some fresh basil, fresh parsley, or fresh rosemary to finish the dish with a burst of color and herbaceous freshness.

Different Protein - you can use plant-based sausage, smoked sausage, kielbasa, diced chicken breasts, or even throw in some rotisserie chicken for the last 10 minutes.

Add Some Spice - use hot Italian sausage or add a pinch of red pepper flakes for more heat.

Different Veggies - I love Brussels sprouts in this recipe but you could also use broccoli, cauliflower, asparagus, cherry tomatoes, green beans, sliced bell pepper, diced zucchini, or summer squash.

Step by Step Instructions

Photo 1. Add the dressing ingredients to a bowl and whisk well to combine. These are my favorite glass bowls!

Photo 2. Add the gnocchi, red onion, and Brussels sprouts to a large bowl.

Photo 3. Add the dressing and toss well to combine.

Photo 4. Add the sliced sausage and Parmesan cheese and toss well.

Photo 5. Spread evenly on a parchment lined baking sheet and then add to the preheated oven and bake for 25-30 minutes, tossing once halfway through.

Photo 6. Serve topped with additional shredded Parmesan. Enjoy!

Expert Tips

Use shelf-stable gnocchi for best results - It roasts up crisp on the outside without falling apart, unlike fresh or refrigerated gnocchi.

Storage - store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Don't overcrowd the pan - Spread everything into a single, even layer so the gnocchi browns instead of steaming.

Stir once, not constantly - Giving it a little stir halfway through allows a golden crust to form while still cooking evenly.

Zest the lemon before juicing - Lemon zest adds bright flavor without excess moisture that could soften the gnocchi.

Adjust seasoning after roasting - Sausage and Parmesan vary in saltiness, so taste before adding extra salt.

For extra crispiness - broil for 1-2 minutes at the end, keeping a close eye to avoid burning.

Finish with fresh herbs - Adding parsley or basil after cooking keeps the flavor fresh and vibrant.

Recipe FAQs

Other Sheet Pan Recipes to Consider

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Sheet Pan Lemon Parmesan Sausage and Gnocchi

A quick and easy one-pan dinner made with crispy roasted gnocchi, savory Italian sausage, bright lemon, and salty Parmesan, finished with herbs for a comforting yet fresh weeknight meal.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 771kcal

Author Taylor Ellingson

Ingredients

Lemon Dressing

• ½ cup olive oil
• 3 cloves garlic minced
• juice from 1 lemon
• zest from ½ lemon
• 1 teaspoon dried Italian herbs
• ½ teaspoon salt
• ½ teaspoon pepper

Sausage Gnocchi Mixture

• 6 cups brussels sprouts halved
• 1 red onion sliced
• 1 lb shelf stable gnocchi
• 1 lb fully cooked chicken sausages sliced into bite-sized pieces
• ½ cup shredded Parmesan cheese plus more for serving

Instructions

• Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
• Make the dressing by whisking together the oil, lemon juice, lemon zest, minced garlic, Italian herbs, salt, and pepper
• Add the Brussels sprouts, onion, and gnocchi to a large bowl and toss with the dressing.
• Prepare the sausage by slicing it into bite-sized pieces so it cooks evenly and browns well in the oven.
• Add the sausage and Parmesan cheese to the bowl with the veggies and gnocchi, and toss again.
• Spread out evenly on the baking sheet.
• Roast for 25-30 minutes, stirring halfway through, until the gnocchi is golden and crisp and the sausage is golden.
• Sprinkle with extra Parmesan, if desired.
• Enjoy!

Nutrition

Calories: 771kcal | Carbohydrates: 62g | Protein: 31g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 89mg | Sodium: 2071mg | Potassium: 584mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1504IU | Vitamin C: 117mg | Calcium: 246mg | Iron: 7mg

Why You'll Love This Recipe

• Incredibly Comforting - creamy, cheesy, and filled with tender pasta - this soup is pure cozy-in-a-bowl goodness.
• One Pot Wonder - everything cooks together, making both prep and cleanup wonderfully simple.
• Big Flavor with Little Effort - Italian sausage adds instant depth, so you get a rich, savory broth without hours of simmering.
• Ready In 30 Minutes - perfect for busy weeknights when you want a hearty soup fast.
• Family Friendly - kids love the tortellini, adults love the flavor - it's a win for everyone.
• Easy to Customize - swap spinach for kale, use spicy or mild sausage, or add extra veggies - it's flexible and forgiving.

Step by Step Instructions

Photo 1. Heat a large pot or Dutch oven on the stove over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.

Photo 2. Add the butter, melt, and then add the vegetables. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Photo 3. Stir in the garlic and Italian seasoning and cook for a minute.

Photo 4. Pour in the chicken broth and bring to a simmer.

Photo 5. Add the cheese tortellini and spinach to the pot and reduce the heat to a simmer. Cook for 5-7 minutes.

Photo 6. Add the cream and flour to a mason jar, cover with a lid, and shake to combine. Stir in the cream and let it simmer for a few minutes for the soup to thicken.

Serve topped with Parmesan cheese. Enjoy!

Expert Tips

Brown the sausage well - let the sausage get deeply browned - those caramelized bits add huge flavor to the entire pot.

Sauté the Veggies Long Enough - give the onions, carrots, and celery time to soften; this builds a richer, sweeter base.

Thin it Out as Needed - tortellini absorbs broth over time - add a splash of extra broth when reheating to bring back the perfect consistency.

Make it Ahead - for the best leftovers, cook the soup without the tortellini and add fresh pasta when reheating so it stays firm.

Storage - Store the soup in an airtight container in the fridge for up to 3-4 days. Add a splash of broth when reheating if it thickens.

Recipe FAQs

Other Soup Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

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Creamy Sausage Tortellini Soup

This Creamy Sausage Tortellini Soup is a cozy, flavor-packed one-pot meal made with Italian sausage, tender cheese tortellini, and a rich, velvety broth. It comes together in about 30 minutes, making it perfect for busy weeknights, yet it's comforting and impressive enough for company. 

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 810kcal

Author Taylor Ellingson

Ingredients

• 1 lb mild Italian sausage
• 2 tablespoon butter
• 1 onion diced
• 3 carrots peeled and diced
• 3 celery stalks peeled and diced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 6 cups chicken broth
• 20 ounces refrigerated cheese tortellini
• 2 cups chopped fresh spinach
• 3 tablespoon flour
• 1 cup heavy cream
• ½ cup shredded Parmesan cheese

Instructions

• Heat a large pot or Dutch oven over medium-high heat.
• Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.
• Add the butter, melt, and then add the vegetables. Season with salt and pepper.
• Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
• Stir in the garlic and Italian seasoning and cook for a minute.
• Pour in the chicken broth and bring to a simmer.
• Add the cheese tortellini and spinach to the pot and reduce the heat to a simmer.
• Cook according to package directions, usually about 5-7 minutes, until the pasta is tender.
• Add the cream and flour to a mason jar, cover with a lid, and shake to combine.
• Stir in the cream and let it simmer for a few minutes for the soup to thicken.
• Serve topped with Parmesan cheese.
• Enjoy!

Notes

Sauté the Veggies Long Enough - give the onions, carrots, and celery time to soften; this builds a richer, sweeter base.

Thin it Out as Needed - tortellini absorbs broth over time - add a splash of extra broth when reheating to bring back the perfect consistency.

Make it Ahead - for the best leftovers, cook the soup without the tortellini and add fresh pasta when reheating so it stays firm.

Nutrition

Calories: 810kcal | Carbohydrates: 53g | Protein: 32g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 2428mg | Potassium: 481mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6818IU | Vitamin C: 8mg | Calcium: 317mg | Iron: 4mg

Why You'll Love This Recipe

• Quick and easy - Ready in just minutes, this festive treat is perfect for last-minute holiday snacking.
• Sweet and salty perfection - The combination of popcorn, pretzels, and almond bark hits all the right flavor notes.
• Kid-friendly and fun - with colorful Christmas M&M's and sprinkles, it's a treat that kids will love helping make and eating.
• Perfect for gifting - package it in festive bags or jars for a homemade holiday gift everyone will adore.
• Customizable - swap in your favorite candy, nuts, or even dark chocolate drizzle to suit your taste.
• No baking required - keep the oven free for the cookies! This is a simple, stovetop-free recipe anyone can make.

Ingredients

Popcorn - you can pop your own from kernels or you can use microwave popcorn. I used microwave popcorn this time and just recommend using one with no or little butter.

Vanilla Almond Bark - or white chocolate, for melting and covering the popcorn in. I like vanilla almond bark because it is really easy to work with and melt.

Pretzels - I also added a couple handfuls of pretzels to balance out the sweetness.

Christmas Colored M&M's - these add a dose of chocolate and also some fun Christmas colors.

Christmas Sprinkles - you can use whatever kind of sprinkles you like, and make it as festive as you'd like!

Please refer to the recipe card for the complete list of ingredients.

Variations

Different Colored M&M's and Sprinkles - you can definitely make this suitable for a different season or holiday, using Hanukkah colored M&M's and sprinkles, Halloween themed, Easter themed, or Valentine's themed!

Different Toppings/Add-Ins - while popcorn and pretzels are delicious, you could use other things like Cheerios, Chex cereal, marshmallows, Goldfish, and candy canes for toppings.

Step by Step Instructions

Photo 1. Melt the white chocolate according to package directions.

Photo 2. Drizzle ¾ of the almond bark over the popcorn and M&M's, tossing well to combine. I like to do this on a baking sheet or two, so the popcorn doesn't all cool in a big clump.

Photo 3. Drizzle the remaining over the pretzels and let the almond bark set up before tossing with the popcorn.

Photo 4. Toss the popcorn with the pretzels. Store in an airtight container. Enjoy!

Expert Tips

Start with freshly popped popcorn - se plain, air-popped or lightly oiled popcorn so flavors stick well and nothing tastes stale.

Remove unpopped kernels - shake the popcorn through a colander or sift by hand to avoid hard surprises in every bite.

Balance sweet and salty - pair melted chocolate or caramel with pretzels, nuts, or lightly salted popcorn for crave-worthy contrast.

Work in layers - spread popcorn on parchment, drizzle chocolate, add toppings, then repeat-this ensures even coverage.

Add toppings while warm - sprinkles, crushed candy canes, or mini marshmallows stick best before the coating sets.

Let it set completely - allow popcorn to cool and harden fully before breaking it apart to avoid clumping.

Store it right - store in an airtight container at room temperature for freshness (avoid the fridge-moisture is the enemy), for up to 1 week.

Recipe FAQs

Other Christmas Treats to Consider

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Christmas Popcorn

This festive Christmas Popcorn is a sweet-and-salty holiday snack made with freshly popped popcorn, melted chocolate, and colorful mix-ins. It's quick to prepare, easy to customize, and perfect for parties, gifting, or cozy holiday snacking.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 645kcal

Author Taylor Ellingson

Ingredients

• 12 cups popcorn
• 20 ounces vanilla almond bark melted
• 2 cups pretzels
• 2 cups M&M's
• sprinkles

Instructions

• Line a large baking sheet with parchment paper and set aside.
• Pop the popcorn and transfer it to the baking sheet, removing any unpopped kernels. Toss in the M&M's.
• Melt the almond bark in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.
• Drizzle ¾ of the melted almond bark over the popcorn and M&Ms and gently toss until evenly coated. Immediately top with sprinkles.
• Drizzle the remaining almond bark over the pretzels and let cool to set up before tossing them with the popcorn.
• Break into clusters and serve, or store in an airtight container at room temperature.

Notes

Add toppings while warm - sprinkles, crushed candy canes, or mini marshmallows stick best before the coating sets.

Let it set completely - allow popcorn to cool and harden fully before breaking it apart to avoid clumping.

Storage - store in an airtight container at room temperature for freshness (avoid the fridge—moisture is the enemy), for up to 1 week.

Nutrition

Calories: 645kcal | Carbohydrates: 92g | Protein: 5g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 244mg | Potassium: 79mg | Fiber: 4g | Sugar: 67g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Why You'll Love This Recipe

• Classic Holiday Flavor - if you're an eggnog fan, these cookies deliver all the creamy, cozy, nutmeg-spiced goodness you love-without having to pour a single glass.
• Soft and Melt in Your Mouth - these cookies bake up tender, pillowy, and almost cake-like, making them perfect for pairing with a rich buttercream topping.
• No Chilling Required - you can go from mixing bowl to oven in minutes, making this an easy, low-stress holiday bake
• Crowd Pleasers - perfect for cookie exchanges, holiday parties, or gifting-these cookies always disappear fast.

Ingredients

Butter - Adds richness and moisture, giving the cookies their soft, tender texture and is the base for the eggnog buttercream.

Sugar - Sweetens the cookies and helps create a light, delicate crumb.

Egg - Binds the dough and contributes to the cookies' soft, cake-like structure.

Vanilla - Enhances the warm holiday flavors and adds depth to the overall sweetness.

Eggnog - Infuses the cookies with creamy, nostalgic holiday flavor and added moisture.

Cinnamon - Brings a warm, cozy spice that complements the eggnog perfectly.

Nutmeg - Provides the signature eggnog spice with its deep, aromatic flavor.

Baking Powder - Helps the cookies rise and stay soft and fluffy.

Salt - Balances the sweetness and enhances all the other flavors.

Flour - Provides structure to the cookies, giving them their soft but stable shape.

Powdered Sugar - Creates a smooth, creamy buttercream that melts beautifully onto the cookies.

Please refer to the recipe card for the complete list of ingredients and quantities.

Step by Step Instructions

Photo 1. Add the butter and sugar to a large bowl or a bowl of a stand mixer. Beat until creamy, about 2-3 minutes .

Photo 2. Add the egg and beat until well combined.

Photo 3. Add the spices, eggnog, salt, vanilla, and baking powder.

Photo 4. Beat until combined. The mixture might seem lumpy, that's okay.

Photo 5. Add the flour and mix until combined.

Photo 6. Roll the dough into 1 ½ tablespoon cookie dough balls and place on a parchment lined baking sheet. Bake at 350 degrees for 10 minutes. Edges should be slightly golden. Don't over bake.

Photo 7. In a large bowl, beat the butter, eggnog, a dash of salt, dash of nutmeg, and powdered sugar until creamy.

Photo 8. Frost the cooled cookies. Enjoy!

Expert Tips

Use room-temperature ingredients for the best texture - let your butter, egg, and eggnog come fully to room temperature before mixing. This helps the dough blend smoothly and creates a softer, lighter cookie.

Don't over bake-these cookies should stay soft - eggnog cookies are meant to be tender and cake-like. Pull them from the oven when the edges are just set and the tops look slightly puffy. They may seem underdone, but they'll finish setting as they cool.

Boost the flavor with freshly grated nutmeg - pre-ground nutmeg works, but fresh nutmeg adds a deeper, more aromatic holiday flavor. If you have a microplane, this is the time to use it.

Let the cookies cool completely before frosting - because the buttercream is soft and creamy, warm cookies will cause it to melt. Cool completely, or even chill the cookies briefly, before piping or spreading.

Adjust buttercream consistency as needed - if your buttercream is too thin, add powdered sugar a tablespoon at a time. If it's too thick, mix in a teaspoon of eggnog until perfectly smooth.

Storage - Store cookies in an airtight container for 3-4 days. If your home is warm, refrigerate them and bring to room temp before serving.

Recipe FAQs

Other Eggnog Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

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Eggnog Cookies with Eggnog Buttercream Frosting

Soft, tender Eggnog Cookies topped with a fluffy Eggnog Buttercream for the ultimate holiday treat. Filled with warm nutmeg and classic eggnog flavor, these easy no-chill cookies come together quickly and deliver festive sweetness in every bite.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24 cookies

Calories 237kcal

Author Taylor Ellingson

Ingredients

• ¾ cup unsalted butter at room temperature
• 1 ¼ cups granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup eggnog
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ½ teaspoon salt
• 2 ¼ cups unbleached all-purpose flour

Eggnog Buttercream

• ½ cup unsalted butter
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 4-5 tablespoon eggnog
• 3 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• Line two baking sheets with parchment paper.
• Add the butter and sugar to a large bowl or a bowl of a stand mixer. Beat until creamy, about 2-3 minutes .
• Add the egg and beat until well combined.
• Add the vanilla, spices, eggnog, salt, and baking powder.
• Beat until combined. The mixture might seem lumpy, that's okay.
• Add the flour and mix until combined.
• Roll the dough into 1 ½ tablespoon cookie dough balls and place on a parchment lined baking sheet.
• Bake in preheated oven for 10-11 minutes. Edges should be slightly golden. Don't over bake. If you want the edges perfectly round and a bit thicker, take a bowl or a glass slightly larger than the cookies, place it upside down over each cookie, and swirl it around a few times.

Frosting

• In a large bowl beat the butter until creamy, about 1-2 minutes.
• Add the eggnog, a dash of salt, dash of nutmeg, and powdered sugar and beat until creamy.
• Add additional eggnog, 1 tablespoon at time, until desired consistency is reached.
• Frost the cooled cookies. This recipe makes plenty of frosting so frost the cookies liberally!
• Enjoy!

Nutrition

Calories: 237kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 82mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg