13 Hearty Winter Recipes You Can Easily Double for Later (2024)

Simmer rice-shaped pasta in a combination of broth and milk for a creamy vegetarian dinner that’s loaded with spinach and flavored with nutty Parmesan cheese. Keep some extra broth on hand and splash it into the leftovers before rewarming to help loosen it up again.

Get the recipe: Creamy Spinach Parmesan Orzo

This stovetop casserole has everything you want in a quick and easy weeknight dinner: rice perfumed with garlic, ginger, chicken broth, shrimp, and broccoli. Cook up a big batch so you can enjoy leftovers for days.

Get the recipe: Honey-Garlic Shrimp Stovetop Rice Casserole

Homemade chili is a perfect winter meal. It’s easy to make in big batches and it keeps well in the freezer. Don’t forget that chili can also be used in chili dogs or on top of nachos!

Get the recipe: Very Good Chili

This brothy, hearty soup is filled with tender white beans, savory ham, and sweet maple bacon. When it’s time to enjoy leftovers, add a squeeze of lemon juice when reheating to brighten up the whole dish.

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This quick but hearty chicken stew, which is brimming with wholesome veggies and aromatic spices, is the perfect weeknight dinner. Not only do leftovers heat up well, but they get continuously better day after day.

Get the recipe: Coconut Chicken and Sweet Potato Stew

Using broth and yogurt instead of milk or cream to make the sauce for this chicken and rice casserole helps to lighten it up. Lots of winter veggies and rice bake together right in the sauce, leaving your hands free to tackle some dishes or set the table.

Get the recipe: Healthier Chicken and Rice Casserole

Infused with smoky paprika and other warm spices, this hearty lentil soup gets topped with a lemony yogurt and a sprinkle of fresh parsley. Pull out your biggest pot and make a double batch to last all week long. Chop extra parsley and keep it refrigerated under a damp paper towel to keep it from drying out.

Get the recipe: Lentil Soup with Lemon Yogurt Cream

Cook sweet potatoes in broth, miso, and spicy ginger, then purée it into a velvety, smooth soup. Freeze extra and don’t worry if it separates during the freezing process—just purée it again and it’ll all come back together.

Get the recipe: Sweet Potato Soup with Miso and Ginger

This deeply savory vegetable noodle soup has chewy soba (buckwheat noodles), tender mushrooms, and hearty winter greens. For the best texture, only cook the amount of soba noodles you plan to eat in the broth and save the rest for your next meal.

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Turn wild rice into a bowl dinner by topping it with creamy red lentil curry and baby spinach. Since wild rice takes a long time to cook, make extra and store in the freezer. It’ll hold up beautifully in there.

Get the recipe: Wild Rice Bowl with Red Lentil Curry and Spinach

This vivid-hued soup gets its color from a roasted Kuri pumpkin that’s blended with fragrant broth, coconut milk, and loads of aromatics like ginger and garlic. While it’s topped with homemade fried shallots, you can also get some store-bought fried onions as a shortcut.

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This zucchini soup may taste like it’s full of cream, but trust us: There’s not a drop to be found in it. All the soup has is zucchini, garlic, and onion simmered in lots of savory broth before it’s blitzed into a smooth, perfect texture.

Get the recipe: Zucchini Garlic Soup

Vegan lasagna? You betcha. With the help of a creamy sauce made by blending cashews and vegetable broth, this vegan lasagna is just as hearty and satisfying as its cheese-filled cousins. Make two lasagnas so that one can be frozen for a future dinner. All you’ll have to do is turn on the oven.

Get the recipe: Creamy Vegan Mushroom Lasagna