Pierogi Soup
Hearty pierogi soup simmered in rich bone broth with tomatoes, carrots, and Italian herbs. Cozy, comforting, and perfect for chilly nights.
Servings: 4 people
Calories: 330kcal
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
Lazy Pantry Essential Pierogi Soup
Servings: 4-6
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients
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!
Nutrition
Calories: 330kcal | Carbohydrates: 44g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 793mg | Potassium: 903mg | Fiber: 5g | Sugar: 11g | Vitamin A: 413IU | Vitamin C: 34mg | Calcium: 130mg | Iron: 5mg
