Pierogi Soup
Tender veggies, pillowy pierogi and bits of savory sausage are simmered in a creamy broth for a warm and comforting bowl of soup.
Equipment
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 42 mini pierogi
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- 64 ounces chicken stock
- 1 cup chopped kale
- ½ cup heavy cream
Instructions
- In a large soup pot cook the sausage. Remove the cooked meat from the pot and set aside leaving any drippings in the pot.
- Add the olive oil to the pot with the drippings. Over medium heat add the pierogi to the pot and pan sear each side for roughly 3 minutes.
- Add chicken stock, cooked sausage, onion powder, garlic powder, salt, pepper, and red pepper flakes to the pot with the pierogi.
- Bring the soup to a simmer over medium-low heat and then allow the soup to cook for 5 to 7 minutes.
- Add the chopped kale and cream to the soup mixture. Allow the soup to simmer for 15 minutes.
- Serve the soup topped with fresh parmesan and crumbled bacon and enjoy.
Video
Notes
My favorite pierogi to use is Mrs. T’s Mini Pierogies. Being bite size they are ideal for soups.
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
Nutrition
Serving: 1gCalories: 374kcalCarbohydrates: 16gProtein: 18gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 17gCholesterol: 57mgSodium: 1082mgFiber: 1gSugar: 6g
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