Pierogi Soup
My pierogi soup recipe is a cozy fall comfort meal perfect for soup season. It tastes like a grilled cheese sandwich dipped in tomato soup! The best part is that I will share two ways to make it: one using a few common pantry ingredients you’re sure to already have on hand, and the second making it from scratch with fresh vegetables and ingredients. And both ways are amazing.
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This can be a wholesome family meal that you prepare in just a few minutes with under 5 ingredients. It can also be something a bit longer and more involved, using plenty of fresh vegetables and seasonings. The cheese and bacon are optional, but I love them.
You can use fresh or frozen pierogi, homemade or storebought.
This soup can also be made with Russian pelmeni, German spaetzle noodles, or homemade egg noodles instead of pierogi.
Want more homemade soups? Try my chicken noodle soup, lentil soup, Hungarian goulash, and beef barley stew recipes.
Equipment
- Large pot – for cooking the soup and pierogi
- Measuring cups and spoons
- Wooden spoon or ladle
- Blender or immersion blender (optional) – if you prefer a smooth texture
- Knife and cutting board
Pierogi Soup Ingredients: Notes, Variations, & Substitutions
The ingredient photo you see immediately below shows everything you need to make the from-scratch version with all the extras and multiple fresh ingredients. Read the notes to see my quick pantry-essential version, which is still just as delicious.
- Pierogi: Fresh or frozen pierogi can be cooked directly in this soup. Use any flavor of pierogi you personally love. Alternatively, use Russian meat-filled pelmeni dumplings in this recipe instead, but double the amount of dumplings as they are smaller than standard pierogi.
- Bacon & Cheese: Both are entirely optional as the rich broth is delicious and can stand on its own, but I love to include them in this soup. Makes it taste like a deconstructed grilled cheese sandwich and tomato soup.
- Bone Broth: Highly recommend using a rich, homemade bone broth or stock to give this soup all he good extras. That said, feel free to use water or vegetable stock, but adjust the seasonings as required. You can also add stock cubes or similar bouillion products.
- Seasonings: Seasonings are kept simple here, just salt and freshly cracked black pepper as well as dried or fresh thyme. That said, a teaspoon or so of Italian seasoning is one of my favorite additions.
- Fresh Garlic: You can use 1-3 teaspoons of garlic powder instead.
- Fresh Tomatoes: Instead of fresh tomatoes, use a can of whole or crushed tomatoes instead. My favorite is to use a 1/2 litre of tomato passata instead, which brings me to the pantry-essential version of this soup.
5-Ingredient Pantry Essential Version aka Lazy Pierogi Soup
To make this lazy pierogi soup using just pantry staples, you’ll need 6 cups of bone broth, 2 cups of tomato passata, 3 teaspoons to 1 tablespoon of Italian seasoning (adjust to your preference), salt and pepper to taste, and 12-16 pierogi (fresh or frozen). Optional toppings include 4 slices of cooked bacon and cubed or crumbled cheese like mozzarella, cheddar, or feta.
To substitute canned tomatoes for the 2 cups of tomato passata in this recipe, you can use a standard 14.5-ounce can of diced tomatoes.
Step-by-Step Recipe Instructions & Process Photos
Step 1: To make this pierogi soup from scratch, start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large finely chopped onion and 2 diced carrots. Sauté for 5-7 minutes, or until the vegetables are softened and the onion turns translucent.
Step 2: Add 2 cloves of minced garlic and cook for an additional minute, stirring frequently.
Step 3: Stir in 2 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor. Add 4 cups of fresh chopped tomatoes (or 2 cans of diced tomatoes) with their juices, and cook for another 5-10 minutes until the tomatoes soften and the flavors meld.
Step 4: Pour in 6 cups of chicken, vegetable, or beef bone broth. For a smoother texture, use an immersion blender to blend the soup to your desired consistency, though this step is optional.
Step 5: Add 1 teaspoon of dried thyme (or two sprigs fresh), 1 bay leaf, salt and pepper to taste, and bring the soup to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
Step 6: Add 12-16 pierogi (frozen or fresh) to the simmering soup and cook for 8-10 minutes, or until the pierogi float to the top and are heated through.
Step 7: Ladle the soup into bowls, garnish with chopped fresh parsley, and add cubed mozzarella, cheddar, or crumbled feta cheese as desired. For added flavor, sprinkle each bowl with crumbled cooked bacon if using. Serve warm and enjoy!
Storage, Heating, & Freezing Instructions
To store leftovers, allow the soup to cool completely, then transfer it, with the pierogi in the broth, to an airtight container. Refrigerate for up to 3 days.
To reheat, pour the soup into a pot and warm over medium heat until both the broth and pierogi are heated through. Alternatively, you can reheat individual portions in the microwave, stirring occasionally for even heating.
If making the pantry-essentials, lazy version. No freezing will be required!
I do not recommend freezing pierogi inside the soup broth. Pierogi freeze so well and can be cooked directly from their frozen state in this soup, so it makes no sense. Keep them separate and keep the pierogi uncooked.
Place the cooled broth in Souper Cube trays, silicone bags, or freezer-safe glass containers. Store the pierogi separately in a freezer-safe bag.
To reheat the soup from frozen, start by thawing the broth in the refrigerator overnight or briefly running the frozen container under warm water to loosen it. Transfer the broth to a pot and heat over medium heat until it reaches a simmer.
Once the broth is hot, add frozen pierogi directly into the pot. Let the soup continue to simmer for 8-10 minutes, or until the pierogi are fully heated through and tender. Serve warm and enjoy!
Equipment
- Large Pot
- Measuring cups and spoons
- Wooden spoon
- Blender or immersion blender (optional) if you prefer a smooth texture
- Knife and cutting board
Ingredients
From-Scrath Longer Version:
- 6 cups bone broth or stock chicken, beef, or vegetable
- 4 cups chopped tomatoes or 2 cans (28 oz total) diced tomatoes
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried thyme or two fresh sprigs
- 12 pierogi or more
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and diced carrots. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook for 2 minutes. Add the fresh chopped tomatoes or canned diced tomatoes (with juice) and cook for another 5-10 minutes, allowing the flavors to meld. If using fresh tomatoes, cook until they are softened.
- Add Broth and Seasonings: Pour in the chicken, vegetable, or beef bone broth. Use an immersion blender at this stage if you prefer a creamy and smooth texture, but this is optional. Add the dried thyme, bay leaf, salt, and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add Pierogi: Carefully add the pierogi to the simmering soup. Cook for about 8-10 minutes, or until the pierogi float to the surface and are heated through.
- Garnish and Serve: Ladle the soup into bowls, aiming for 3-4 pierogi per meal portion or 1-2 per starter portion. Garnish with freshly chopped parsley, then add the cubed cheese to each bowl. If using bacon, add the crumbled bacon at this point.
- See notes for lazy pantry-essentials version.
Notes
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients
- 6 cups bone broth (chicken, vegetable, or beef)
- 2 cups tomato passata (or 1½ cans diced tomatoes, blended for smoothness)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 12-16 pierogi (fresh or frozen)
- Optional toppings: Crumbled cooked bacon, cubed or crumbled cheese (mozzarella, cheddar, or feta.)
- Combine Broth and Tomatoes: In a large pot, pour in 6 cups of bone broth and 2 cups of tomato passata. Stir to mix and bring to a gentle simmer over medium heat.
- Season the Soup: Add 1 tablespoon of Italian seasoning, along with salt and pepper to taste. Stir well to incorporate.
- Simmer: Let the soup simmer for about 15-20 minutes to allow the flavors to blend.
- Add Pierogi: Carefully add 12-16 pierogi to the simmering soup. Cook for 8-10 minutes, or until the pierogi float to the top and are heated through.
- Serve and Garnish: Ladle the soup into bowls. If desired, top with crumbled bacon and cubed or crumbled cheese. Enjoy warm!
