Creamy Marry Me Pierogy Soup
TOTAL TIME
36
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
16
SERVINGS
6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
- 2 boxes Mrs. T’s® Mini Four Cheese Pierogies, frozen
- 12 ounces frozen fully cooked mini chicken meatballs or grilled chicken strips
- 3 cups fresh baby spinach
- ½ cup grated Parmesan cheese, plus more for serving
- Chopped fresh basil, for garnish
- Chopped fresh parsley, for garnish
Directions
- Heat oil in a large, heavy-bottomed soup pot over medium heat. Add onion, and cook until softened, about 4-5 minutes.
- Add garlic, salt, Italian seasoning, black pepper and crushed red pepper flakes, and cook for 1 minute, until fragrant.
- Stir in crushed tomatoes, chicken broth and sun-dried tomatoes. Bring soup to a gentle simmer, and cook, stirring occasionally, for 10 minutes.
- Stir in heavy cream and chicken meatballs. Add pierogies, and simmer until heated through and tender, about 8-10 minutes.
- Remove from heat and stir in spinach. Divide soup evenly among serving bowls, and garnish with basil, parsley and additional Parmesan before serving.
