Kielbasa soup is an easy meal, full of fresh veggies.
Roasted vegetables are simmered with kielbasa, fresh herbs, and pasta in a savory broth.
This belly-warming soup is so easy to make and my whole family loves it. Don’t forget the crusty bread for dipping!
Crazy for Kielbasa Soup
- Thick and flavorful, kielbasa soup is as delicious as it is comforting. Serve it warm with crusty bread for a great meal!
- Roasting vegetables deepens their flavor and chars the skins, making them smoky and sweet. Bulk up the soup by tossing in leftover bits of veggies from the refrigerator!
- Make kielbasa soup for a filling summer dinner or for when those chilly nights appear!
- Serve with a hunk of homemade garlic bread, cheesy bread, or fluffy dinner rolls to soak up all that delicious broth!
Ingredients & Variations
Sausage – We love kielbasa in this soup recipe but any smoked sausage (or even Italian sausage or turkey kielbasa) works. Brown the sausage for extra flavor.
Vegetables – Roasted tomatoes, peppers, and onions add flavor (and nutrients) to this soup. If you have an air fryer, the vegetables can be roasted in the air fryer at 400°F for about 10-12 minutes or until lightly caramelized. Add other veggies like carrots or celery if you’d like.
Pasta – Smaller pasta like ditalini, elbows, or mini shells fit in with the other bite-sized ingredients so a little bit of everything gets on the spoon! If you’re meal prepping, cook the soup separately from the pasta and add it to each bowl when serving.
Diced potatoes or even great northern beans can be used in place of pasta if you’d like.
Seasonings – Fresh herbs are always best, but if using dried, use a ratio of 1 tablespoon of fresh herbs to 1 teaspoon of dried. DIY your own Italian seasoning!
Flavor Booster – Parmesan Rinds
Parmesan rinds are the very ends of the cheese that add an instant boost of flavor to soups, stews, and sauces.
Pick some up at the deli counter at the grocery store for a few dollars (they’re so inexpensive!) and freeze them until ready to use. Simmer the rinds in your favorite soups or sauces for a boost of flavor. Discard the parmesan rind before serving the soup.
PRO TIP: Parmesan rinds are really inexpensive. I get a little container at the deli for about $2-3 (ask if you don’t see any). Use a fine grater, you can usually still get some cheese off the rinds for garnish!
How to Make Kielbasa Soup
- Roast Veggies: Roast vegetables as directed in the recipe below.
- Brown Sausage: Pan fry sliced kielbasa while the veggies are roasting. Add roasted vegetables & parmesan rind to the pot with the beef broth & simmer.
- Simmer Soup: Add pasta & simmer until cooked. Discard parmesan rind & stir in fresh herbs before serving.
Storing Leftover Soup
Keep leftover kielbasa soup in a covered container for up to 5 days in the refrigerator. Reheat on the stovetop and garnish with fresh herbs, if desired.
Savory Stovetop Soups
Did you love this Kielbasa Soup? Leave us a rating and a comment below!
Kielbasa Soup
Hearty & flavorful soup with roasted veggies and sausage in every bite!
-
Preheat the oven to 450°F.
-
Chop tomatoes, bell pepper & onion into bite sized pieces. Place on a rimmed baking sheet.
-
Add garlic, olive oil, vinegar, and Italian seasoning.
-
Roast 15 minutes. Stir and turn the oven on to broil for an additional 5-10 minutes or until tomatoes are lightly charred on some of the edges.
-
Meanwhile, slice and fry sausage until browned in a large pot.
-
Add the tomato mixture & parmesan rind to the pot along with the broth and simmer uncovered for 10 minutes.
-
Add the mini pasta and simmer just until the pasta is cooked (*see note).
-
Remove parmesan rind and discard. Stir in fresh herbs and serve.
28 oz of canned fire roasted tomatoes can be used in place of fresh tomatoes. If using canned tomatoes, cook the onion in a little bit of butter until tender.
*Cooking time for the pasta will vary based on the shape. If you plan to keep leftovers, cook the pasta separately and add it to each bowl when serving. The pasta will soak up broth as the recipe sits.
This is a thick soup, for a more ‘brothy’ soup, use 6 cups of broth instead of 4.
If planning for leftovers, cook the pasta on the side and add it to each bowl. The pasta will soak up the broth if left in the fridge and become mushy.
Serving: 1.5cups | Calories: 322 | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 735mg | Potassium: 1258mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3249IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
