This Pierogi Soup is easy to make in one pot and so comforting. Store-bought pierogis and fresh vegetables make this dinner simple to assemble in about an hour. It's a meal that is sure to be on your dinner rotation during the cold winter months.
If you love a pierogi, this Pierogi Soup recipe is for you! It's one our top weeknight family meals in the wintertime because its so easy to make and full of hearty flavors.
With just one pot, you can have this meal made in an hour for a dinner that everyone in our house requests over and over. We make this recipe easy using store-bought frozen pierogis - any flavor is delicious.
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If you want to meal prep the soup ahead of time, that works great too. Just assemble and cook the base, then boil the pierogis in the broth right before serving.
For more heartwarming soup recipes, try our Dolly Parton Stampede Soup and Easy Vegetable Soup.
Table of Contents
Why You'll Love this Recipe
- 1-hour comforting soup. This pierogi soup recipe truly is the ultimate comfort food. It takes 20 minutes to prep and the stove does the rest of the work for you.
- Customize to your liking. Use whatever flavor and size of pierogis you like as well as add any vegetables or herbs that pair nicely too. There are so many options!
- One pot dinner recipe. Forget needing a million bowls and pots, this easy meal just uses one large pot for easy cleanup.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Bacon grease, butter, or oil: The cooking fat for the vegges in the soup.
- Carrots: Adds nice veggie sweetness.
- Russet or yellow potatoes: Pairs nicely with the pierogis and are so tender after simmering.
- Onion and celery: Classic vegetable aromatic ingredients that make a great base to any soup.
- Garlic: We can't leave out the garlic, it compliments all of the flavors so nicely.
- Dried thyme or fresh thyme: A delicious herb to infuse the broth.
- Dried or fresh rosemary: Compliments all of the warm flavors well.
- All-purpose flour: Thickens the soup to just the right consistency.
- Chicken broth or stock: Adds chicken flavor and richness.
- Heavy cream or half and half: Gives a creaminess to the broth.
- Frozen pierogis filled with potato and cheese: You can also use any flavor of choice. In terms of size, regular or mini size both work great too.
- Optional toppings: There are so many ways to jazz up this meal. We love to top with sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley.
Tools You’ll Need
How to Make Pierogi Soup
- In a large pot over medium heat, add 2 tablespoons of the bacon grease, butter, or oil.
- Once hot, add carrots and potatoes. Cook 4 minutes, stirring periodically. Add onion and celery. Cook another 4 minutes, stirring occasionally.
- Add garlic, thyme, and rosemary. Cook 1 minute. Season with seasoning salt or salt and black pepper.
- Add the remaining bacon grease, butter, or oil and flour. Stir and cook for a minute.
- Add chicken broth and water. Allow the mixture to simmer over medium heat for 20 minutes.
- Bring the soup to a gentle boil, then add the heavy cream or milk and pierogies. Cook for about 8 minutes, stirring occasionally, until the pierogis float.
- Serve warm and garnish as desired.
Expert Tips
- Choose whatever kind of frozen pierogis you like! They could be cheese and mashed potato, chicken, beef, or any flavor you find easily at the store. Regular or mini size both work great too.
- Simmer the pierogis right that the end of cooking. This guarantees that they will be the right texture and won't fall apart during the cooking process.
- Garnish this soup with all different options. We love sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley.
- If the soup is too thin, then simply mix equal parts cornstarch and water and whisk into the soup and bring to a simmer. Allow it to simmer a couple of minutes until just thickened. Too thick, add water, broth, milk, or half and half.
- Make the pierogi soup vegetarian. Simply swap the chicken broth for vegetable stock.
Storage and Freezing
Store any leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop until warmed through and simmering.
If you want to freeze this soup, we recommend making the base and freezing it without the pierogis. When ready to serve, defrost the base of the soup in the fridge overnight then being to a simmer on the stove. Add the pierogis right before serving to cook until just tender. This keeps everything fresh.
FAQs
No, the simmering broth will cook them perfectly straight from frozen.
They are potato dumplings that are of Polish origin. They can be boiled, pan-fried, or both.
They are often served with sour cream, fried onions, pork rinds, and bacon lardons.
More Easy Soup Recipes
Pierogi Soup
Ingredients
- 4 tablespoons bacon grease, butter, or oil divided
- 2 carrots cut into discs
- 2 medium russet or yellow potatoes peeled and diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 minced garlic cloves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- seasoning salt or salt and black pepper amount as desired
- ¼ cup all-purpose flour
- 4 cups chicken broth or stock
- 2 cups water
- ½ cup heavy cream or half and half
- 25.6-32 ounce package(s) frozen pierogis filled with potato and cheese or your flavor of choice - regular or mini size
- Optional toppings: sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley
Instructions
- In a large pot over medium heat, add 2 tablespoons of the bacon grease, butter, or oil.
- Once hot, add carrots and potatoes. Cook 4 minutes, stirring periodically. Add onion and celery. Cook another 4 minutes, stirring occasionally.
- Add garlic, thyme, and rosemary. Cook 1 minute. Season with seasoning salt or salt and black pepper.
- Add the remaining bacon grease, butter, or oil and flour. Stir and cook for a minute.
- Add chicken broth and water. Allow the mixture to simmer over medium heat for 20 minutes.
- Bring the soup to a gentle boil, then add the heavy cream or milk and pierogies. Cook for about 8 minutes, stirring occasionally, until the pierogis float.
- Serve warm and garnish as desired.
Video
Notes
-
- Choose whatever kind of frozen pierogis you like! They could be cheese and mashed potato, chicken, beef, or any flavor you find easily at the store. Regular or mini size both work great too.
-
- Simmer the pierogis right that the end of cooking. This guarantees that they will be the right texture and won't fall apart during the cooking process.
-
- Garnish this soup with all different options. We love sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley.
-
- If the soup is too thin, then simply mix equal parts cornstarch and water and whisk into the soup and bring to a simmer. Allow it to simmer a couple of minutes until just thickened. Too thick, add water, broth, milk, or half and half.
-
- Make the pierogi soup vegetarian. Simply swap the chicken broth for vegetable stock.
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