Pierogi Soup with Veggies & Sausage

Why You’ll Love Pierogi Soup with Veggies & Sausage Recipe

I love this recipe because it’s quick, filling, and packed with comforting flavors. Everything comes together in about 30 minutes, making it perfect for busy weeknights. I also enjoy the balance of textures, from tender pierogies to hearty vegetables and the fresh finish from lemon and dill oil.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pierogi Soup
2 tablespoons olive oil
14 oz smoked turkey sausage, sliced
1/2 head green cabbage, cored and chopped
1 yellow onion, diced
2 carrots, peeled and diced
1 teaspoon Hungarian paprika
1 teaspoon ground caraway seeds
1 tablespoon dijon mustard
6 cups chicken stock
2 tablespoons butter
28 mini frozen pierogies
1 lemon, juiced
kosher salt & freshly ground black pepper
sour cream, for topping

Dill Oil
3 tablespoons minced dill leaves
1/4 cup olive oil
1 garlic clove grated
1 teaspoon lemon zest

Directions

I start by making the dill oil since it improves as it sits. I stir together the minced dill, lemon zest, grated garlic, and olive oil in a small bowl, season it lightly with salt and pepper, and set it aside.

I heat the olive oil in a large Dutch oven over medium heat and add the sliced sausage. I brown it well on all sides, stirring occasionally, then transfer it to a bowl with a slotted spoon.

I increase the heat slightly and add the chopped cabbage to the pot, stirring to coat it in the oil. I let it cook until it starts to soften and brown, then add the onion and carrots and cook until the vegetables begin to soften.

I stir in the paprika, ground caraway seeds, and dijon mustard, then pour in the chicken stock and add the sausage back to the pot. I bring everything to a gentle simmer, season with salt and plenty of black pepper, cover, and let it cook for about 10 minutes.

While the soup simmers, I melt the butter in a skillet and brown the pierogies on both sides until golden. I add the pierogies to the soup, squeeze in the lemon juice, and stir gently. I ladle the soup into bowls and finish each serving with a drizzle of dill oil and a spoonful of sour cream.

Servings and Timing

I make this recipe to serve 6 people. Prep time takes about 15 minutes, cook time is roughly 30 minutes, and the total time comes out to around 45 minutes.

Variations

I sometimes add potatoes or celery for extra heartiness. When I want more richness, I stir in a splash of cream at the end. I’ve also made this soup with different flavored pierogies, which adds a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the soup gently on the stove, adding a splash of broth if it has thickened.

FAQs

Can I make this soup ahead of time?

I often make it a day ahead and reheat it gently before serving.

Will the pierogies fall apart?

I brown them first and add them at the end, which helps them hold their shape.

Can I use fresh pierogies?

I can, but I adjust the cooking time since they cook faster.

What does caraway add to the soup?

I find it adds a warm, slightly nutty flavor that complements the cabbage.

Is the dill oil necessary?

I love the brightness it adds, but the soup is still good without it.

Can I freeze this soup?

I avoid freezing it because the pierogies can become too soft.

What kind of cabbage works best?

I usually use green cabbage because it softens nicely without dissolving.

Can I make this dairy-free?

I skip the butter and sour cream and still enjoy a flavorful soup.

Why add lemon juice at the end?

I add it to brighten the flavors and balance the richness.

What can I serve with pierogi soup?

I like serving it with crusty bread or a simple green salad.

Conclusion

This pierogi soup is one of my favorite comfort dishes because it’s hearty, flavorful, and incredibly satisfying. I love how the tender pierogies, savory broth, and fresh dill oil come together into a meal that feels both cozy and complete, perfect for busy nights or relaxed family dinners.