Pierogi Soup with Kielbasa

Why You’ll Love This Recipe

• A complete meal in one bowl with protein, vegetables, and pierogies
• Smoky, savory flavors from kielbasa paired with soft, pillowy pierogies
• Quick and simple to prepare with minimal ingredients
• Comfort food that’s filling and satisfying
• Easily customizable with your favorite pierogi flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 frozen pierogies
12 oz kielbasa bites or sliced kielbasa
2 tablespoons olive oil
3 bell peppers (red, yellow, orange), seeded and sliced
1 red onion, thinly sliced
3 cups water
½ teaspoon salt
2 tablespoons butter
2 tablespoons flour
Parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the kielbasa slices and cook until browned, about 4–5 minutes. Remove and set aside.
2. In the same pot, add the sliced bell peppers and red onion. Sauté until softened, about 5 minutes.
3. Add 3 cups of water and salt, then bring to a simmer.
4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in ½ cup of the hot broth until smooth, then stir the mixture back into the soup pot to thicken the broth slightly.
5. Add the pierogies and browned kielbasa back into the pot. Simmer for 8–10 minutes, or until the pierogies are heated through and tender.
6. Garnish with parsley before serving.

Servings and timing

This recipe makes about 6 servings. Preparation time is 10 minutes, and cooking time is about 20 minutes, for a total of 30 minutes.

Variations

• Use chicken or vegetable broth instead of water for a richer flavor.
• Try different pierogi fillings such as potato, cheese, or sauerkraut.
• Add spinach, kale, or cabbage for extra greens.
• Stir in a splash of heavy cream or half-and-half for a creamier soup.
• Top with shredded cheese or a dollop of sour cream before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling to prevent the pierogies from falling apart. Freezing is not recommended, as pierogies may lose their texture.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies work well, but they may cook a little faster than frozen ones.

Can I use sausage other than kielbasa?

Yes, smoked sausage, or Italian sausage can be good substitutes.

How do I prevent the pierogies from breaking apart?

Add them gently to the soup and avoid over-stirring while simmering.

Can I make this soup creamy?

Yes, stir in some heavy cream or milk at the end for a creamier broth.

Can I add potatoes to this soup?

You can, but since pierogies are already filled with potatoes, it may make the soup heavier.

How do I make this vegetarian?

Use vegetable broth and swap kielbasa for mushrooms or plant-based sausage.

Do I need to thaw the pierogies first?

No, you can add them directly from frozen to the soup.

Can I make this in a slow cooker?

Yes, cook on low for 4–5 hours, adding the pierogies during the last 30 minutes.

Can I use different vegetables?

Absolutely. Zucchini, carrots, or celery would work well in this soup.

What can I serve with pierogi soup?

It’s hearty enough to stand alone, but it pairs nicely with a side salad or crusty bread.

Conclusion

Pierogi Soup with Kielbasa is a comforting, flavorful dish that transforms simple ingredients into a hearty meal. With smoky sausage, tender pierogies, and colorful vegetables in a savory broth, this soup is the perfect choice for family dinners or cozy nights in. It’s quick to make, deliciously filling, and guaranteed to become a cold-weather favorite.

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