Creamy Sausage and Pierogi Soup – Video Recipe (2024)

Tender veggies, pillowy pierogi and bits of savory sausage simmered in a creamy broth are what make Sausage Pierogi Soup irresistible. Reminiscent of a creamy Olive Garden Zuppa Toscana, this soup is full of flavor and depth.

Warm and filling, Sausage Pierogi soup is so quick and easy to pull together. Sure to become a family favorite, this hearty recipe is the best kind of comfort food.

And if looking for another tasty dinner option, Old Fashion Potato soup with it's chunks of potatoes, corn and sausage is a great place to start. If easy one pot recipes are more your thing Lasagna soup, this healthier Zuppa Toscana soup and Beef Stroganoff are all must trys!

🥫 Ingredients

Made in one big pot, Sausage Pierogi Soup comes together quickly and easily. With just a handful of steps and a short ingredient list you can be enjoying this meal in no time.

• Mini Pierogi
• Italian Sausage
• Olive Oil
• Onion Powder
• Garlic Powder
• Salt and Pepper
• Crushed Red Pepper Flakes
• Chicken Stock
• Kale
• Heavy Cream
• Parmesan (optional)
• Crumbled Bacon (optional)

My favorite pierogi to use is Mrs. T’s Mini Pierogies. Being bite size they are ideal for soups. We love using the four-cheese blend mini pierogi, but any flavor would be delicious.

(Scroll down to the recipe card for exact measurements and full printable instructions.)

🥣 Step-by-Step Instructions

Firstly, in a large soup pot cook the sausage. Afterwards set the sausage aside. But be sure to leave any drippings in the bottom of the pot for extra flavor.

Then add the olive oil to the soup pot and pan sear the pierogi for roughly three minutes. You want each pierogi to be a nice golden brown, giving it a nice textured crust.

Afterwards add the chicken stock, cooked sausage, onion powder, garlic powder, salt, pepper, red pepper flakes to the soup pot with the pierogi. Once all added, bring the soup to a simmer over medium-low heat.

After you have a simmer going, allow the soup to cook for 5 to 7 minutes. Then add your chopped kale and cream to the pot and let the soup continue to simmer for 15 minutes.

Lastly, serve the soup topped with fresh parmesan and crumbled bacon and enjoy!

👩🏻‍🍳 Make it Your Own

There are lots of ways to make this Sausage Pierogi soup your own.

Fresh Flavors - If looking for more fresh flavor, skip the powdered garlic and onion and use fresh minced garlic and chopped onion instead. Add both the garlic and onion when cooking up the sausage to add optimal flavor to your soup!

Meat - If not a huge fan of Italian sausage don't worry. Try swapping your protein for polish kielbasa instead. Just be sure to cut your sausage into bite size pieces and give a good sear before adding to the soup.

Vegetables - And when it comes down to adding your leafy vegetables don't be afraid to try swapping your kale for spinach or cabbage if preferred.

Pierogi - If feeling adventurous, you can definitely make your own pierogi to enjoy in this soup instead of using a frozen option like Mrs. T’s. We just opt to use frozen pierogi to keep everything quick and simple. Plus with 28 mini pierogi in each box there is sure to be plenty of pierogi to go around.

🍽 Storing

Leftover soup can be stored in an airtight container in the fridge for up to a week. However, because sausage and Pierogi Soup is made with heavy cream I would suggest not freezing it. Cream does not hold up well to thawing and reheating.

📖 Recipe

Pierogi Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Tender veggies, pillowy pierogi and bits of savory sausage are simmered in a creamy broth for a warm and comforting bowl of soup.

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

1. In a large soup pot cook the sausage. Remove the cooked meat from the pot and set aside leaving any drippings in the pot.
2. 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.
3. Add chicken stock, cooked sausage, onion powder, garlic powder, salt, pepper, and red pepper flakes to the pot with the pierogi.
4. Bring the soup to a simmer over medium-low heat and then allow the soup to cook for 5 to 7 minutes.
5. Add the chopped kale and cream to the soup mixture. Allow the soup to simmer for 15 minutes.
6. Serve the soup topped with fresh parmesan and crumbled bacon and enjoy.

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.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 374Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 57mgSodium: 1082mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 18g

Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.

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