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.