Sure, you could buy an Italian Seasoning blend at the store, but the flavors aren’t always exactly what you need for a recipe. Making your own at home can also be way more budget friendly than buying it pre-mixed. Use this recipe as a guide to make your own seasoning at home, then use it in your favorite Italian recipes like dressings, sauces, pastas, soups, and more!

Table of Contents

use it in:

Lasagna Soup

This social media sensation recipe went viral for a reason! My version packs a ton of flavor and protein.

coming soon!

Ingredients and Substitutions

Here’s what you’ll need to make this Italian Seasoning:

Oregano – To me, oregano is the backbone of Italian seasoning and the most important flavor. Marjoram is similar in flavor, but I don’t think it’s a perfect substitute.
Parsley – I don’t recommend skipping it! Parsley is one of the foundational herbs in this seasoning.
Basil – Like parsley, I don’t recommend skipping the basil.
Thyme – Thyme is a strong herb and isn’t always used – feel free to adjust the amount down or skip it if you prefer.
Garlic powder – While not always included in Italian seasoning blends, I opted to go for it. Even if you use garlic with your heart, a little extra doesn’t hurt!
Red pepper flakes – I like a little hint of spice here, but this is totally optional.
Black pepper – Also optional, especially if you prefer to add it separately. I like including it to make this a more “complete” spice that I don’t have to add to.

Sage, marjoram, and rosemary are 3 other common spices in Italian seasoning blends. Feel free to add them if you like them! I personally don’t like the size/texture of rosemary for my everyday seasoning blend, so I skipped it here. And since marjoram is similar to oregano (with a sweeter, more citrusy flavor), I’d adjust down the amount of oregano if you decide to add it.

Shop for This Recipe

There are so many options for spice storage, just be sure to use something air tight and secure! Pantry pests are no joke, y’all. I personally love mason jars because I have so many, but depending on how you store your spices (ie. in a drawer, on a rack, etc.), something like these may work better: