Smoked sausage and miniature pierogies come together with fresh spinach in a creamy broth for a hearty, delicious comfort meal the whole family will love.
Why You’ll Love This Recipe
I never tried pierogies until I met my Canadian husband in college. Needless to say, they are now a staple in our families diet, and this Sausage and Pierogi Soup is our favorite new way to enjoy them!
If you’ve never tried perogies, imagine a dumpling filled with cheese and mashed potatoes. You can see why they’d be so delicious in this hearty, creamy soup.
The sliced smoked sausage is the perfect addition to this soup, and the spinach is a great way to sneak in some vegetables. If you prefer, kale works great in place of the spinach.
With a garnish of crisp bacon bits and a chopped green onions, this soup is a crowd-pleasing meal that’s perfect for a cold day.
This recipe calls for mini perogies, which I found at my local Kroger chain. I didn’t have much luck finding them anywhere else, so I was so happy Kroger came through for me! I used the Mrs. T’s brand.
If you can’t find mini perogies, don’t fear! You can definitely use full-size perogies in this recipe. You’ll just need to cut them in half with the side of your spoon as you eat them. But the soup will taste exactly the same.
I had an inkling this recipe would be well received by my pierogi loving husband and boys, and I was 100 percent correct. They all loved it and came back for seconds.
I’m so glad my future husband introduced me to pierogies all those years ago. This hearty, filling soup is definitely a meal we’ll be enjoying over and over again!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Olive oil
- Smoked sausage or kielbasa
- Produce: carrots, onion, garlic, spinach, green onions
- Flour
- Chicken broth
- Pierogies
- Heavy cream
- Sour cream
Sausage and Pierogi Soup
Ingredients
- 1 teaspoon olive oil
- 1 14 oz. smoked sausage or kielbasa, sliced
- 1 cup diced or shredded carrots
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 1 tablespoons flour
- 4 cups chicken broth
- 1 12.8 oz. packaged frozen miniature pierogies
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 cups chopped fresh spinach
- Salt and pepper to taste
- Chopped green onions and cooked crumbled bacon for garnish if desired
Instructions
- In a large Dutch oven, heat oil over medium heat. Add the sliced sausage, carrots, onion and garlic and cook until sausage starts to brown.
- Stir in the flour and cook a few minutes more. Add the broth and bring to a boil. Stir in the pierogies and reduce heat to a simmer. Cook until pierogies are tender, about 10 minutes, stirring occasionally.
- Stir in heavy cream and sour cream. Simmer for 5-10 minutes more. Stir in spinach and cook until just wilted. Season with salt and pepper, to taste.
- Serve immediately topped with green onions and crumbled bacon, if desired.
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Nutrition
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1 comment
k
I made this tonight and was surprised how well it went over! We’ll be having this again. It was really easy and I loved it!