Name: This Pierogi Kielbasa Soup Is Like a Hug in a Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Eastern European-inspired
Ingredients: 1 tbsp butter or oil; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 12 oz kielbasa, sliced; 4 cups chicken broth; 12 frozen pierogies (potato and cheese preferred); 1/2 cup heavy cream; Salt and pepper, to taste; Optional: pinch of smoked paprika or dill; Optional garnish: chopped fresh parsley or green onions

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If you’re in the mood for something warm, hearty, and a little different from your usual dinner routine, let me introduce you to my current obsession: pierogi kielbasa soup. It’s everything you love about Eastern European comfort food—smoky sausage, pillowy pierogies, and a creamy, flavorful broth—simmered together into one ridiculously satisfying soup. Trust me, it’s the kind of meal that makes you want to curl up on the couch and stay there.

A Cozy, Filling Soup That Feels Like Home

This soup is such a winner for busy nights or lazy weekends. You toss everything into one pot, let the flavors get cozy together, and end up with a meal that tastes like you spent all day making it (when you really didn’t). It’s rich, flavorful, and loaded with textures—from the soft pierogies to the tender veggies and smoky kielbasa.

Why You’ll Love This Recipe

It’s a complete meal in one pot—protein, veggies, carbs, all covered
Super fast to throw together with frozen pierogies and pre-cooked kielbasa
Cozy and creamy but not overly heavy
Family-friendly and picky-eater approved
Easy to customize with whatever you have on hand

Ingredients (Just a Sneak Peek)

You’ll need frozen pierogies (I like potato and cheese), kielbasa, onion, carrots, celery, garlic, broth, a bit of cream, and seasonings. There’s a full ingredient list with exact measurements waiting for you below in the recipe card.

Sauté the Veggies and Kielbasa

Start by heating a little oil or butter in your soup pot. Sauté diced onion, carrots, and celery until they’re soft and fragrant. Add sliced kielbasa and cook until it gets a little browned—that’s where all the flavor starts.

Add Broth and Simmer

Pour in your chicken broth and bring everything to a simmer. Let it cook for about 10–15 minutes so the flavors start blending together and the veggies finish softening.

Drop in the Pierogies

Carefully add your frozen pierogies straight into the pot—no need to thaw them first. Let them simmer in the broth for about 10 minutes until they’re tender and heated through.

Stir in the Cream

Once the pierogies are ready, stir in a splash of heavy cream to give the soup that luscious, comforting feel. Let it heat through for just a couple minutes more.

Season and Serve

Taste and adjust the seasoning with salt, pepper, or a pinch of smoked paprika if you want a little extra depth. Then ladle into bowls and serve hot.

Expert Tips and Tricks

Slice your kielbasa on the bias for more surface area to brown—it adds great flavor
Don’t overcook the pierogies or they might get mushy
Stir gently after adding the pierogies to keep them intact
A pinch of dill or a squeeze of lemon right before serving brightens the whole thing

Recipe Variations and Possible Substitutions

Swap in turkey kielbasa or smoked sausage
Use veggie broth and skip the meat for a vegetarian twist with mushroom pierogies
Stir in spinach or chopped kale at the end for extra greens
Add a spoonful of sour cream instead of heavy cream for tang

Serving and Pairing Suggestions

This soup is filling enough on its own, but a slice of crusty rye bread or a buttery dinner roll on the side is perfect. If you’re making it for guests, serve with a light green salad and a crisp white wine like Riesling or Pinot Grigio.

Storage and Reheating Tips

Leftovers will keep in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave—just go slow so the pierogies stay intact. This one doesn’t freeze super well because of the dairy and dumplings, but it’s usually gone before that’s a problem.

FAQs

Can I use homemade pierogies?
Yes, absolutely! Just adjust the simmer time based on how thick they are—they might take a little longer than frozen ones.

Can I make this soup ahead of time?
Yes, but for best texture, cook the pierogies fresh when you reheat. Otherwise, they can get a bit too soft.

What kind of pierogies work best?
Potato and cheese is classic, but onion, spinach, or even mushroom-filled ones are also delicious.

Can I make this soup dairy-free?
You can skip the cream or use a dairy-free alternative like coconut milk or oat cream—just know the flavor will shift slightly.

Conclusion

This pierogi kielbasa soup has quickly become one of those meals I come back to again and again—it’s just the perfect mix of easy and indulgent. Whether it’s a snowy day or just a Monday that needs a little love, this one’s got your back. Let me know if you make it—I always love hearing how you put your own spin on it!

This Pierogi Kielbasa Soup Is Like a Hug in a Bowl

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This creamy, cozy Pierogi Kielbasa Soup is everything you want in a comfort meal—pillowy pierogies, smoky kielbasa, tender vegetables, and a rich broth that tastes like it’s been simmering all day. Ready in under an hour, it’s a weeknight dinner dream that feels like a warm hug in a bowl.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Eastern European-inspired

Instructions

Heat butter or oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in minced garlic and cook for another minute.
Add sliced kielbasa and cook until lightly browned, 3–5 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Let cook for 10–15 minutes to blend the flavors.
Carefully drop in the frozen pierogies. Simmer for another 10 minutes, or until the pierogies are tender and heated through.
Stir in heavy cream and let it warm through, about 2–3 minutes.
Season with salt, pepper, and optional smoked paprika or dill.
Serve hot, garnished with parsley or green onions if desired.