Sausage White Bean & Pierogy Soup
TOTAL TIME
30
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
12
SERVINGS
4
Ingredients
Ingredients:
- 10 oz Mrs. T’s 4 Cheese Medley Mini Pierogies (about 20)
- 1 tablespoon olive oil
- 8 oz sweet Italian sausage, removed from casings
- 2/3 cup diced yellow onion
- 2/3 cup diced celery
- 1 15-ounce can white beans, drained
- 1 15-ounce can petite diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- Kosher salt and freshly ground black pepper
- ¼ cup prepared pesto, for garnish
- Grated parmesan cheese, for garnish
Directions
- Heat the oil in a pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes.
- Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes.
- Add the beans, tomatoes, broth and 2 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
- Season to taste with salt and pepper.
- Add the frozen Pierogies and continue to cook until tender, about 4 more minutes. Turn off heat.
- Serve immediately topped with a spoonful of pesto and a sprinkle of parmesan cheese.
