This easy pierogi soup is cozy, creamy, and loaded with veggies, but it all comes together surprisingly fast. Frozen mini cheese pierogi are a shortcut for this tasty weeknight meal!
If you love soups that feel like comfort in a bowl, this recipe delivers. The classic combination of onion, carrots, and celery lends depth to the broth, while the evaporated milk makes everything luxuriously creamy without being heavy. This soup comes together with simple ingredients but tastes really hearty. It’s family-friendly, budget-friendly, and perfect for chilly evenings.
Are Pierogi Good in Soup?
Yes! They act like little cheesy dumplings, soaking up flavor while holding their texture. If this is your first time putting pierogi into a soup, prepare to be obsessed. Keep in mind that they’re similar to ravioli and other stuffed pasta, and they tend to become soggy if left in hot soup for an extended period. So this recipe is best enjoyed right away!
Ingredients & Substitutions
- Butter: A little butter adds richness and helps soften the vegetables. Substitute with olive oil if preferred.
- Onion, carrots, and celery: This combination creates a classic savory base and it’s an easy way to sneak veggies into your meal.
- Garlic, dried thyme, & smoked paprika: These seasonings enhance the flavor of the broth, with a smoky, slightly sweet depth.
- Flour: A little flour helps to thicken the soup.
- Vegetable broth: Use low-sodium broth so you can season to taste. I like the flavor of the Better Than Bouillon vegetable base.
- Mini frozen cheese pierogi: They cook quickly and provide a satisfying, dumpling-like texture. I used the Mrs. T’s brand. If you can’t find the mini pierogi, you can use the larger ones; they’re just a bit harder to eat.
- Evaporated milk: This makes the soup silky and creamy without being too heavy. You can swap in half-and-half in a pinch.
Variations
- Add a handful of spinach or kale during the last couple minutes of cooking for extra greens.
- I used cheddar pierogi, but you can use any flavor or type that you like.
- Top with fresh dill or parsley for a bright finishing touch.
- If you don’t want to use evaporated milk or cream, you can also blend a can of cannellini beans with one cup of the broth. Add it back into the pot for a rich, creamy texture without any cream!
How to Make Creamy Pierogi Vegetable Soup
Frequently Asked Questions
- Can I use full-size pierogi? Yes, but I’ll admit they’re a bit harder to eat in soup! (I’ve made it!)
- Can I freeze this soup? Pierogi don’t freeze well once cooked, so freezing isn’t recommended.
- Can I make this dairy-free? Use olive oil instead of butter and select dairy-free pierogi. Replace evaporated milk with cashew cream.
- Can I make it thicker? Yes! Simmer a few extra minutes before adding the pierogi, or add an additional tablespoon of flour while sautéing the vegetables.
What to Serve with Creamy Pierogi Soup
This soup is filling on its own, but it pairs beautifully with crusty bread, a simple green salad, or roasted veggies.
How to Store Leftovers
Since the pierogi will continue to absorb some liquid, this soup is best enjoyed immediately. However, if you do have leftovers, you can store them in an airtight container in the fridge for 3–4 days. You may need to add a splash of broth or water when reheating. Warm gently over medium-low heat on the stovetop, or in the microwave, stirring occasionally.
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Description
This easy pierogi soup is cozy, creamy, and loaded with veggies, but it all comes together surprisingly fast. Frozen mini cheese pierogi are a shortcut for this tasty weeknight meal!
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 16oz mini frozen cheese pierogi
- 1/2 cup evaporated milk
- Salt & pepper to taste
- Sauté the butter, onion, carrot, and celery over medium-low heat until the vegetables begin to soften, about 8 minutes.
- Add the garlic, smoked paprika, and thyme. Cook for 2 minutes to bring out the flavor of the spices.
- Stir in the flour and cook for one minute to eliminate the raw flour taste.
- Slowly add the vegetable broth, stirring well to prevent lumps. Bring to a gentle boil.
- Add the mini pierogi and cook for 3–4 minutes, until tender.
- Remove from heat and stir in the evaporated milk. Season with salt and pepper to taste.