18 Items to Always Keep in Your Pantry

Updated October 2020.

Don’t have the time to make it to the grocery store? No problem. Do a quick inventory of your pantry and see if you can easily whip up a meal with what you have on hand.

Browse through the following recipes and see how just a few basic pantry ingredients can become a satisfying weeknight dinner.

Pantry staples to have on hand:

• Olive oil
• Vegetable oil
• Balsamic vinegar
• Red wine vinegar
• Salt and pepper
• Spices
• Canned tuna (in water)
• Chicken, vegetable, or beef broth
• Tomato paste
• Marinara sauce
• Rice
• Pasta
• All-purpose flour
• Sugar
• Potatoes
• Garlic and onions
• Beans
• Breadcrumbs

Healthy swap: Choose low-sodium options when available. 

Sample recipe: Tortellini soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 garlic clove, minced
• 4 to 6 cups low sodium chicken or vegetable broth
• 1 14-ounce can of whole tomatoes, coarsely chopped, no salt added
• 1 9-ounce package of tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh or frozen spinach, defrosted and chopped
• 1/4 cup freshly grated parmesan cheese (optional)

Directions

• In a pot, heat olive oil over medium-high heat.
• Sauté the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach.
• Serve immediately.
• Garnish each serving with parmesan.

Sample recipe: Chunky vegetarian chili

Ingredients:

• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 16-ounce cans stewed tomatoes
• 2 15-ounce cans black beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained 

Directions:

• Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Enjoy!

If you're looking for a meal plan or have questions about nutrition, have a telehealth visit from home with Amwell. Nutritionists are here to help.