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Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory kielbasa potato soup. A cozy mix of sausage, veggies, and cheese!

If you’re standing around wondering what on earth to do with that half-circle of kielbasa in your fridge and those potatoes that are starting to whisper your name, this soup might be the answer. It’s hearty without being heavy, satisfying without a 17-step prep, and it makes your entire kitchen smell like dinner is about to get real. The smoky sausage practically sings in the pot, mellowed out by creamy broth and melty cheese.

This kielbasa potato soup is built for those times when you want something comforting bubbling away while you go hide under a blanket (or, you know, finish emails or help with homework). One pot. No fussy steps. Pure weeknight win.

Why You’ll Love this Kielbasa Potato Soup

Just a solid, cozy soup with great texture and enough smoky sausage-ness to keep things interesting.

• Ridiculously simple to make: You just sauté, simmer, swirl, and boom—soup’s on.
• Smoky, savory, comforting: Kielbasa brings serious flavor that mingles perfectly with creamy potato goodness.
• Easily customizable: Toss in corn, don’t toss in corn. Swap the cheese. Live your truth.
• Reheats like a dream: It might even taste better the next day (a bold statement, but I’m standing by it).
• One pot situation: Which means fewer dishes, and honestly, that’s a huge selling point.
• Great for using up what’s in the fridge: Got lone carrots, a sad celery rib, half an onion? This is their redemption arc.

Ingredient Notes

Here’s a quick kitchen close-up of what’s going into your pot and why it matters.

• Olive oil: A glug to get things started. Helps brown the kielbasa and soften the veggies.
• Kielbasa: Smoky, savory, and a touch sweet. You can use beef, pork, turkey—go with your favorite.
• Onion, carrot, celery: The soup’s cozy base. Classic combo, subtle sweetness, a little depth.
• Garlic: Because we are civilized people. Adds aromatic oomph.
• Smoked paprika + thyme: The smoky paprika echoes the kielbasa, and thyme adds earthy balance.
• Red pepper flakes (optional): Only if you want a gentle background tingle. Totally skippable.
• Yukon Gold potatoes: Creamy and buttery, they hold their shape but also mash just enough.
• Chicken broth: Stick with low-sodium so you can season to taste. Veggie broth works too.
• Heavy cream: Makes it luscious but not too rich. Room temp is best so it doesn’t curdle.
• Cheddar cheese: A little sharpness and meltiness. I love extra sharp, but any melty cheddar does the trick.
• Corn (optional): Sweet little pops of texture and color. I like it if I’ve got it.
• Salt + black pepper: Essential, of course. Season after the cheese and broth go in.
• Fresh parsley: It’s green. It’s cheerful. Toss it on top to kid yourself into thinking this is healthy.

How To Make This Kielbasa Potato Soup

Let’s do this. You don’t need a culinary degree, just a Dutch oven, a spoon, and maybe a good podcast in the background.

• Sizzle the kielbasa: Warm up the olive oil in your Dutch oven over medium heat, then toss in the kielbasa chunks. Let them brown up and get nice and crisp on the edges, about 4–5 minutes. That caramelized sausage flavor? Everything.

• Soft-cook the veggies: Scoop the kielbasa out and set it aside for its return to glory later. Into the same pot go the onion, carrots, and celery. Let those soften up and get just a bit golden, about 5–6 minutes, stirring so nobody sticks.

• Bring the flavor: Add the garlic, smoked paprika, thyme, and (if you’re feelin’ spicy) red pepper flakes. Stir for just 30 seconds, until your kitchen smells… frankly, fantastic. Don’t let the garlic burn—it turns bitter, which ruins the vibe.

• Simmer the soup: Drop in those cubed potatoes and pour in the chicken broth. Crank the heat to get a boil going, then lower it to a gentle simmer. Let the potatoes get fork-tender—it’ll take around 10 to 15 minutes max.

• Optional blend (but worth it): Once the potatoes are soft, grab your immersion blender. Give the soup a few blends for creaminess, or fully blend it if you want a smooth vibe. I like mine about halfway—textured, but velvety.

• Cream + cheese = joy: Stir in the room temp cream and shredded cheddar until everything’s smoothed out and dreamy. Don’t rush this part—the cheese melts slowly, and that’s okay. Then, throw the kielbasa back in, along with any corn you’re adding.

• Final simmer & taste check: Let the soup heat gently for another 5–7 minutes. Stir occasionally, and give it a taste. Season with salt and pepper as needed. (Remember, kielbasa itself is salty, so taste first!)

• Garnish and serve: Ladle into bowls, top with a bit o’ chopped fresh parsley, and grab some crusty bread. Ready to devour.

Storage Options

This soup is the kind of thing that turns into lunch magic the next day. It keeps beautifully in the fridge, sealed up tight in an airtight container, for up to 4 days. Just make sure it’s cooled to room temp before you stash it.

Now, freezer situation: Yes, you can totally freeze this, but a little heads-up—the texture may shift slightly. Creamy soups sometimes separate when reheated from frozen. If you’re cool with that, go forth! I recommend freezing it in individual portions for easy lunches or dinners. Just leave a bit of room in the container for expansion.

Reheating? Simmer it gently on the stove or zap it in the microwave (medium heat in one-minute bursts, stirring in between). If it thickens up too much, add a splash of broth or water to bring it back to life.

Variations and Substitutions

This kielbasa potato soup is flexible enough to handle whatever fridge clean-out you’ve got going.

• Turkey or chicken sausage: A leaner protein works just fine and slips right into the smoky vibe with ease.
• Sweet potatoes instead of Yukon: Sweeter notes and a little more depth—it totally works if you like a twist.
• No cream? Use milk (plus a little butter): It won’t be quite as rich, but still very comforting. Just heat gently.
• Skip the cheese: If dairy isn’t your thing, leave it out. Add a spoonful of nutritional yeast if you like that savory, cheesy flavor.
• Add some greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of simmering.
• Try cauliflower: If you’re avoiding potatoes (but why?) sub in florets and let them simmer ‘til soft. Actually, we have a killer cauliflower-filled soup over here if you want more of that.

What to Serve with Kielbasa Potato Soup

Let’s set the scene: big bowl of hot soup, something delicious on the side. Life’s good.

• Crusty bread or biscuits: There’s just something about tearing warm, buttery bread and dipping it in creamy soup. Like edible therapy. Bonus points if it’s garlicky or cheesy.

• A tangy side salad: Something bright and crisp like a vinegar-dressed cabbage slaw or arugula salad balances the richness. Throw in some pickled onions and citrus if you’re feeling fancy.

• Cornbread muffins: Slightly sweet, a little crumbly, and perfect with a swipe of butter. Totally recommend trying these bacon basil muffins if you’re feeling bold.

• Roasted veggies: A tray of brussels sprouts or broccoli roasted ’til crispy adds a great contrast. Plus it feels like you’re being sort of healthy (I won’t tell).

• Pickles or something briny: A couple of gherkins, pickled beets, or even sauerkraut on the side? Yes. Something about smoky, creamy soup next to a little acid is chef’s kiss.

Frequently Asked Questions

Kielbasa Potato Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Smoky kielbasa, buttery potatoes, and a swirl of cream come together in this savory, comforting kielbasa potato soup. This weeknight-friendly, cheesy, and hearty dish brings big flavor with simple ingredients for pure cozy satisfaction.

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 1 tbsp (15 ml) olive oil
• ▢ 12 oz (340 g) kielbasa sliced into 1/2-inch rounds
• ▢ 1 onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery ribs diced
• ▢ 3 cloves garlic minced
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp dried thyme
• ▢ 1/4 tsp (0.25 tsp) red pepper flakes optional
• ▢ 1 1/2 lb (680 g) Yukon Gold potatoes about 4 medium, peeled and cut into 3/4-inch cubes
• ▢ 4 cups (950 ml) low-sodium chicken broth or vegetable broth
• ▢ 3/4 cup (180 ml) heavy cream room temperature
• ▢ 1 cup (110 g) shredded cheddar cheese preferably extra sharp
• ▢ 1 cup (165 g) frozen or canned corn drained; optional
• ▢ salt and freshly ground black pepper to taste

For Serving

• ▢ chopped fresh parsley for garnish
• ▢ crusty bread for serving (optional)

Equipment

• ▢
  Dutch Oven
• ▢
  Ladle
• ▢
  Immersion Blender
• ▢
  Cutting board
• ▢
  Chef’s knife

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Instructions

 

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp on the edges, about 4–5 minutes. Remove kielbasa with a slotted spoon and set aside.
2. Add the onion, carrot, and celery to the pot and cook, stirring, until softened and just starting to turn golden, 5–6 minutes.
3. Add garlic, smoked paprika, thyme, and red pepper flakes (if using). Stir for 30 seconds, until fragrant, being careful not to burn the garlic.
4. Add the potatoes and pour in the broth. Raise the heat and bring to a boil, then reduce heat and simmer gently until potatoes are fork-tender, about 10–15 minutes.
5. To make the soup extra creamy, use an immersion blender to blend a portion of the soup (or blend as much as you like for your preferred texture).
6. Stir in the cream and cheddar cheese until melted and fully incorporated. Add the cooked kielbasa and corn (if using) back to the pot. Warm gently for 5–7 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
7. Ladle into bowls and top with chopped parsley. Serve with crusty bread if desired.

Notes

This soup gets even better as it sits! Store leftovers in an airtight container up to 4 days in the fridge. To freeze, portion into containers (leaving space for expansion) and freeze up to 3 months—note that texture may change slightly after thawing and reheating. For a dairy-free version, substitute cream and cheese with non-dairy alternatives or simply omit for a brothy soup. Feel free to throw in greens or swap veggies to use up what’s in your fridge.

Nutrition

Calories: 410kcal | Carbohydrates: 31g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 920mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2350IU | Vitamin C: 27mg | Calcium: 210mg | Iron: 2.1mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Think golden broth, soft veggies, and hints of cumin and turmeric.

This pot of comfort simmers with cauliflower, chicken, carrots, and just enough cream to make it slurp-worthy. Bonus: your kitchen’s about to smell amazing.

Let’s be honest, cauliflower doesn’t always get the star role. But here? It’s front and center, cozying up with shredded chicken and just enough punch from garlic and ginger to keep you coming back for another spoonful. This is the kind of soup you make when sweatpants are the dress code and your body’s low-key asking for something warm and grounding.

You can throw it together on a Wednesday night (yes, even if the fridge looks “meh”) and it’ll still feel like a little treat. Personally, I lean into the smoky paprika, but optional doesn’t mean skippable… just saying. Let’s grab a pot and make something soul-hugging.

Why You’ll Love this Cauliflower Chicken Soup

It’s not flashy, it’s not complicated, it doesn’t require obscure ingredients from that one aisle you always skip… and that’s the charm.

• Ridiculously simple to make: You just chop things, toss them in a pot, and let them mingle—nothing fussy or suspicious.
• Warmly spiced (but not overpowering): Ginger, turmeric, cumin… the kind of trio that makes your house smell like actual comfort.
• Creamy without going full Alfredo: The heavy cream softens the edges, but doesn’t turn this into “mac and cheese in a bowl.”
• Flexible with fridge scraps: Got leftover rotisserie chicken? Toss it in. That half-sad zucchini? Might work here too, honestly.
• Good for the sniffles or just the blahs: Something about this soup just feels healing—even if you’re only tired from online meetings.

Ingredient Notes

This soup doesn’t require anything fancy, but here’s a quick rundown of what each ingredient brings to the pot (besides vibes):

• Olive oil: Use it to start the sauté party. It helps soften the aromatics and builds your base layer of flavor.
• Onion: Brings a sweet, mellow depth once softened. Red or white works, but yellow is your BFF here.
• Cauliflower: The MVP! It soaks up flavor while adding body. Chop it small so it cooks quickly.
• Carrots and celery: Classic soup besties. They add sweetness and crunch, and frankly, they just belong.
• Garlic and ginger: They bring that mellow heat and zingy edge. Use fresh for the best zing punch.
• Turmeric, cumin, smoked paprika: Earthy, a little peppery, a smidge smoky. Totally makes it.
• Black pepper: Wakes things up and cuts through the cream.
• Low-sodium chicken broth: Gives you room to salt to taste. Homemade is amazing, but boxed works too.
• Cooked, shredded chicken: Rotisserie, leftover, or poached fresh—use whatever you’ve got.
• Heavy cream: Adds richness and brings it all together. Swap with coconut milk if dairy-free.
• Salt: Season at the end once everything’s cozy. It’s your final friendly nudge of flavor.
• Fresh parsley: Optional garnish, but it brightens up the bowl and makes it look a little fancy.

How To Make This Cauliflower Chicken Soup

This is one of those “dump, stir, simmer” soups that makes you feel like you’ve got your life together, even if laundry’s exploding behind you.

• Sauté the onion in olive oil: Warm your oil in a big ol’ pot (Dutch oven works beautifully) and toss in the diced onion. Let it soften until it’s translucent, about 3–4 minutes. If it starts to brown, nudge the heat down.

• Add the cauliflower, carrots, and celery: Stir them around in the pot for a few minutes so they start to soften slightly. This also lets them soak up the oniony oil love.

• Bloom the aromatics: Stir in the garlic, freshly grated ginger, turmeric, cumin, and smoked paprika. Don’t skip this step—it’s where the flavor party kicks off. Let it cook for 30 seconds or so until fragrant.

• Add broth and simmer: Pour in the chicken broth with flair. Bring it to a gentle boil, then drop it back to a simmer. Let everything cook for about 10 minutes, or until your veggies are tender enough to smush with a fork.

• Stir in chicken and cream: Add your shredded chicken and heavy cream. Give it all a good stir and let it heat through for another 5–7 minutes. Now’s the time to taste and salt it just right.

• Ladle and garnish: Scoop it into cozy bowls, top with chopped fresh parsley, and maybe crack some extra pepper on top because it looks fancy.

Storage Options

This soup is your fridge’s best friend, and honestly? It lives its best life on day two.

Once cooled, stash it in an airtight container in the refrigerator. It’ll last 4 to 5 days, and somehow tastes even better after the flavors hang out overnight. Just reheat gently on the stove or microwave, adding a splash of broth or water if it thickened too much.

Freezer folks, you’re in luck. Yes, you can absolutely freeze it—just let it cool completely first. Portion it into freezer-safe containers or bags (leave a little space at the top for expansion) and freeze for up to two months. Thaw overnight in the fridge or gently reheat from frozen if you’re feeling bold and microwave-confident.

Creamy soups can sometimes separate after freezing, but this one usually holds up well. If it looks a little odd after defrosting, a whisk or quick blitz with a stick blender brings it back to life.

Variations and Substitutions

There’s zero shame in switching things up with what you’ve got on hand. This soup forgives. It adapts.

• Rotisserie chicken: It’s already seasoned and ready to go. Just shred and stir it in during the last few minutes.
• Coconut milk instead of cream: Adds a hint of sweetness and makes it dairy-free. The ginger and turmeric love it.
• Extra veggies: Toss in a handful of chopped spinach, kale, or peas toward the end. They brighten things up.
• Add rice or noodles: A scoop of cooked brown rice or tiny pasta (like pastina) makes this more filling without losing the vibe. In fact, check out this easy pastina soup recipe if that’s your thing.
• Spice it up: A pinch of cayenne, a splash of hot sauce, or some crushed red pepper if you want a little edge.

What to Serve with Cauliflower Chicken Soup

This soup doesn’t demand sides, but it certainly welcomes them. Think cozy. Think munchy. Think, “What else can I dip in this?”

• Crusty bread with real butter: You know the one. Craggy edges. Makes a crisp schhhh sound when you tear it. Perfect for dunking and scooping up soup like a barbarian (the best kind).

• A simple green salad: Nothing fancy, just mixed greens with lemony vinaigrette. You need something fresh to keep this creamy bowl in balance.

• Bacon basil cornbread muffins: If you’ve got a little time and a muffin tin just sitting there, these savory muffins are soup’s soulmate. Just sayin’.

• Roasted lemony broccoli or brussels sprouts: Wintry greens with a citrus twist are a fantastic contrast to the creamy texture of the soup. Add a little shaved parmesan if you’re feeling indulgent.

• A cold, crisp white wine: Optional, but if you’ve got a glass of dry Riesling or Pinot Grigio? Sip away, my friend.

Frequently Asked Questions

Cozy Cauliflower Chicken Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Golden broth, soft veggies, and just enough zing from ginger and garlic—perfect for chilly nights or when you need a bowl of comfort. Simple to make, flexible for leftovers, and guaranteed to make your kitchen smell amazing!

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6 bowls

Ingredients

1x2x3x

Main Ingredients

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 1 medium yellow onion diced
• ▢ 1 medium head cauliflower chopped into small florets
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tbsp (15 g) fresh ginger grated (or 1 tsp ground ginger)

Spices

• ▢ 1 tsp ground turmeric
• ▢ 1 tsp ground cumin
• ▢ 1/2 tsp (0.5 tsp) smoked paprika optional but recommended
• ▢ 1/2 tsp (0.5 tsp) black pepper plus more to taste

Soup Base

• ▢ 6 cups (1.4 liters) low-sodium chicken broth
• ▢ 2 cups (250 g) cooked, shredded chicken rotisserie, leftover, or poached
• ▢ 2/3 cup (160 ml) heavy cream or coconut milk for dairy-free
• ▢ 1 tsp salt or to taste
• ▢ fresh parsley chopped, for garnish (optional)

Equipment

• ▢
  Large pot or Dutch oven
• ▢
  Ladle
• ▢
  Sharp knife
• ▢
  Cutting board

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Instructions

 

1. Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Lower the heat if it starts to brown.
2. Add the chopped cauliflower, carrots, and celery to the pot. Stir and cook for 3–4 minutes until they begin to soften.
3. Stir in the garlic, grated ginger, turmeric, cumin, smoked paprika, and black pepper. Cook, stirring, for 30 seconds or until fragrant.
4. Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for about 10 minutes or until vegetables are tender.
5. Add the shredded cooked chicken and heavy cream. Stir to combine, and allow to heat through for 5–7 minutes. Taste and add salt as needed.
6. Ladle the soup into bowls, top with fresh parsley and extra cracked black pepper if desired. Serve warm.

Notes

This soup is perfect for using up leftover chicken or veggies from your fridge. For a dairy-free version, substitute coconut milk for the heavy cream. Try adding greens like spinach or kale at the end, or a pinch of cayenne if you like heat. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months (a quick whisk after thawing helps if the texture shifts).

Nutrition

Calories: 260kcal | Carbohydrates: 13g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 980mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4300IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1.5mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Cozy up with a bowl of homemade pastina soup, filled to the brim with carrot, celery, onion, garlic, and a rich, brothy goodness. Perfectly simple.

This is the kind of soup that doesn’t try too hard. It just shows up on your stove, smells amazing, and makes everything feel a little better. We’re talking gently simmered vegetables, a Parmesan rind doing its sneaky flavor-boosting magic, and those tiny star-shaped pastina that make you feel six years old again (in the best way). The broth’s silky, the finish is Parmesan-y, and every spoonful is a tiny comfort parade. Tuck into it on weeknights, make it for a sniffly friend, or just hoard it for yourself. I won’t tell.

Why You’ll Love this Pastina Soup

Nothing dramatic here, just a pot of cozy, healing soup goodness that comes together with ingredients you probably have on hand already.

• Ridiculously simple to make: You just simmer, blend, stir, and pour. No wild techniques, no stress, very weeknight friendly.
• Light but satisfying: It’s brothy and warm, but that pastina and puréed veg give it body and depth.
• Sneaky way to eat more veggies: Blending the carrot, onion, celery, and garlic makes them totally lovable—even for pickier folks.
• Customizable to your core: Want it with chicken? Cool. Need it dairy-free? Skip the cheese and go forth.
• Affordable and minimal: This isn’t a $47 grocery list. It’s fridge drawer meets pantry, in broth form.
• It reheats like a champ: Honestly, it may even taste better the next day. You decide.

Ingredient Notes

Let’s take a peek at what’s going into your pot. No mystery here, just good stuff doing its cozy soup thing.

• Pastina: These baby stars are classic, but feel free to use any tiny pasta shape lingering in your cabinet—ditalini, acini di pepe, even orzo in a pinch.
• Yellow onion: It’s the flavor backbone. Don’t skip it. Chop it small for a mellow, sweet base.
• Carrots: They add natural sweetness and color. Peel them if their skin’s seen better days.
• Celery: That gentle bitterness rounds things out with earthiness. Go for crisp stalks.
• Garlic: Four cloves, yes. We want that savory warmth to sneak into every spoonful.
• Low-sodium broth: Chicken or vegetable both work well, depending on your vibe. Low-sodium gives you more control.
• Parmesan rind (optional but fab): It gently melts and infuses your broth with umami richness. Save those rinds, folks.
• Salt and pepper: Season in layers. Start small, taste often. Trust your palate.
• Fresh parsley: Just a sprinkle over the top brightens things up at the end.
• Grated Parmesan cheese: The salty, nutty topping you’ll want to pile on like a snowcap.
• Extra virgin olive oil: A drizzle at the end gives it that glossy, aromatic finish.

How To Make This Pastina Soup

Here’s where that magic pot of nostalgia becomes reality. It’s a gentle process. No standing over the stove with a stopwatch. Just you, your wooden spoon, and some very nice smells.

• Simmer the veggies and broth: In a large pot, combine the broth, chopped carrots, celery, onion, garlic, and that glorious Parmesan rind if you’ve got one. Start it on medium heat. Add a small pinch of salt and pepper—just enough to wake things up.
• Let it get cozy: Once everything hits a gentle boil, reduce the heat to low. Cover and let it simmer about 20 minutes, until the veggies are fork-tender and your kitchen smells like a hug.
• Blend it up: Fish out the Parmesan rind and set it aside (you’ve done well, little buddy). Scoop the veggies and about half a cup of broth into a blender and purée until smooth. Or blend it right in the pot with an immersion blender—just proceed slowly and wear your “I make soup” face.
• Combine the broth and purée: Pour the blended mix back into the pot with the remaining broth. Stir to combine. Give it a taste and adjust seasonings—more salt? Little squeeze of lemon? Go with your gut.
• Drop in the pastina: Crank the heat back to a gentle boil and stir in the pastina. Stir often—it wants to sink and stick. Cook for 5 to 6 minutes, or however long your pasta box tells you. You’re the boss here.
• Serve and garnish: Ladle hot soup into bowls. Top each one with chopped parsley, a good sprinkle of grated Parmesan, and a glug of high-quality olive oil. Spoon in. Smile like a soup wizard.

Storage Options

Let’s face it, soup is the hero of leftovers. Pastina soup in particular hangs out in your fridge like it owns the place… in the best way.

If you’ve got extra, let it cool down to room temp before you transfer it to airtight containers. It’ll happily chill in the fridge for about 4 to 5 days. The pasta will absorb more broth as it sits, though, so expect it to thicken slightly—don’t panic, just splash in more broth or water when you reheat.

Now, can you freeze it? Technically yes—but here’s the thing: that pastina turns mushy in the freezer. If you plan ahead, freeze the blended broth and veggies (before adding pasta), then cook fresh pastina when you’re ready to eat. Frozen soup base keeps for 2 months no problem. Just label your containers unless you like playing freezer roulette.

To reheat, gentle simmering is key. Microwaving works too, but go in short bursts and stir frequently.

Variations and Substitutions

Once you’ve nailed the base, you can easily riff on this. Think of it as your cozy canvas—tweak it with swaps that suit your cravings, fridge inventory, or mood.

• Add shredded chicken: Stir in cooked, shredded rotisserie chicken near the end for a protein boost and dinner that eats like a meal.
• Skip the cheese: Going dairy-free? Omit the Parmesan and rind entirely. Add a splash of extra virgin olive oil and nutritional yeast for depth.
• Use a different pasta: Can’t find pastina? Use orzo, ditalini, or even couscous. Anything small and sturdy works well.
• Toss in greens: Wilt some spinach or kale in at the end for a pop of color (and to feel like you’re making excellent life choices).
• Make it spicy: Add a pinch of red pepper flakes or a swirl of hot sauce for a little kick that plays nicely with the creamy base.

What to Serve with Pastina Soup

So you’ve got your warm, dreamy bowl of soup. Now what? There’s something special about pairing a simple soup with just the right sidekick. Let’s explore.

• A crusty hunk of sourdough or a toasted baguette is the move if you’re after Dip Season™. Tear off chunks, dip them right in, and let them get just soggy enough. I’ve even made bacon basil cornbread muffins with it—and wow, highly recommend.
• Want something fresh and crisp alongside the soft, savory soup? Go with a little arugula salad with lemon juice and olive oil. The peppery greens cut through the richness beautifully.
• A grilled cheese (yes, classic) works here too. Go sharp cheddar or provolone, and slice it into fingers for the ultimate dunking vehicle.
• If you’re serving this for dinner, follow it up with something sweet and simple. Maybe peanut butter and banana ice cream sandwiches? It’s a vibe. Playful, nostalgic, completely unnecessary—but wonderful.

Frequently Asked Questions

Cozy Pastina Soup

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cozy up with a bowl of homemade pastina soup—vegetable-loaded, gently simmered, and finished silky and Parmesan-y for the ultimate comfort. Great for weeknights, recovering from a cold, or nostalgic dinners at home.

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4 bowls

Ingredients

1x2x3x

• ▢ 1 cup (140 g) pastina or other small pasta like ditalini or orzo
• ▢ 1 yellow onion chopped small
• ▢ 2 carrots peeled and chopped
• ▢ 2 celery stalks chopped
• ▢ 4 cloves garlic smashed or minced
• ▢ 6 cups (1.4 L) low-sodium chicken or vegetable broth
• ▢ 1 Parmesan rind optional, for extra flavor
• ▢ Kosher salt and black pepper to taste, season in layers
• ▢ Fresh parsley chopped, for garnish
• ▢ Grated Parmesan cheese for serving, to taste
• ▢ Extra virgin olive oil for drizzling at the end

Equipment

• ▢
  Large pot
• ▢
  Blender or Immersion Blender

Cook ModePrevent your screen from going dark

Instructions

 

1. Simmer the veggies and broth: In a large pot, combine broth, carrots, celery, onion, garlic, and Parmesan rind if using. Heat over medium. Add a small pinch of salt and pepper.
2. Let it get cozy: Once boiling, lower heat. Cover and simmer about 20 minutes, until veggies are fork-tender and fragrant.
3. Blend it up: Remove Parmesan rind (if used). Scoop the veggies and about half a cup of broth into a blender and purée until smooth. Or use an immersion blender directly in the pot, blending just the veggies and some broth until silky.
4. Combine the broth and purée: Stir blended veggies back into the pot with remaining broth. Taste and adjust seasoning as you like (more salt, pepper, or a touch of lemon juice).
5. Drop in the pastina: Return to a gentle boil, stir in pastina, and cook 5–6 minutes (or according to package directions). Stir often so it doesn’t stick.
6. Serve and garnish: Ladle the soup into bowls. Top with chopped parsley, grated Parmesan, and a drizzle of extra virgin olive oil. Enjoy immediately!

Notes

Pasta will absorb broth as it sits. To thin leftovers, just add more broth/water when reheating. For dairy-free, skip cheese and rind—add nutritional yeast for umami. Add cooked shredded chicken at the end for a protein boost.

Nutrition

Calories: 210kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 6mg | Sodium: 460mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4800IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 1.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying.

There’s something about a pot of soup bubbling away on the stove that makes the whole kitchen feel like a hug. This ham and lentil soup is exactly that kind of cozy. It’s rich from the ham, a little earthy from the lentils, and it has those herby, garlicky undertones that make you keep going back for “just one more spoonful.”

Whether you’re using up leftover ham or just craving a comforting bowl, this one’s got you. You throw things in, let them simmer, scoop out the meaty bits, and boom—dinner. It’s just rustic enough to feel homey but not so hearty you’ll need a nap afterward.

Why You’ll Love this Ham and Lentil Soup

There’s no fanfare here, just a reliable, deeply satisfying soup that does what it promises.

• Hearty and filling: Thanks to all those lentils and generous chunks of ham, it eats like a meal.
• Layered with cozy flavor: The herbs, garlic, and tomato paste add depth—you’ll taste each spoonful evolving as it simmers.
• Uses up leftovers: Got a ham hock from the weekend? Toss it in and feel delightfully resourceful.
• Freezer-friendly: Make extra now, forget about it for a month, and thank yourself later.
• Meal-prep gold: It stays good for days and gets even tastier after a night in the fridge, just like magic.
• No fancy ingredients: Everything’s happily sitting in your pantry or fridge, waiting to become soup.

Ingredient Notes

You’ve probably got most of this in your kitchen already. And if you don’t—no worries, I got you covered with a few ideas below.

• Olive oil: Adds a silky base for the sauté. Use any neutral oil if you’re out (but olive oil adds a little extra flavor).
• Onion, carrots, celery: This is the classic trifecta for building a flavorful base. Don’t skip ‘em—they’re the quiet heroes of soup.
• Garlic: Adds warmth and sharpness. If you accidentally go overboard, I wholeheartedly support your decision.
• Tomato paste: Just a tablespoon, but it deepens the entire flavor like you simmered this soup all day (even if you didn’t).
• Dried thyme and oregano: Earthy and comforting, these dried herbs work beautifully here. Feel free to toss in fresh if you’ve got it.
• Bay leaf: Subtle but effective. It softens everything and nudges the flavor toward the “soup you remember from childhood” zone.
• Ham hock or bone-in ham: This is where the magic comes from—smoky, savory, and slightly salty. Leftover spiral ham works too.
• Chicken broth: Use low-sodium since that ham hock is already flavorful. Homemade or boxed, both are a-okay.
• Dried lentils: Green or brown hold up best during the simmer. Red ones get mushy—save those for a puree situation.
• Salt and black pepper: Season to taste at the end. The ham might be saltier than you think, so go easy and build it up.

How To Make This Ham and Lentil Soup

Grab your biggest pot, something heavy and wide if you’ve got it. This all comes together in one place, and it smells ridiculously good by step two. Here we go:

• Sauté the veggies: Warm the olive oil over medium heat, then add the onion, carrots, and celery. Give them a stir every so often and let them soften—about five minutes. No need for any caramelizing here, just get ‘em friendly and golden.

• Add garlic and seasonings: Stir in the garlic, tomato paste, thyme, oregano, and bay leaf. Let it all mingle and wake up the aromatics—just 1 to 2 minutes should do it. You’ll smell the magic starting to happen.

• Add the ham and liquids: Pop that ham hock or leftover bone in, pour in the chicken broth, and add the rinsed lentils. Give everything a solid stir. Then, bring it up to a boil—you want to see some gentle bubbling action.

• Simmer slowly: Reduce the heat, cover most of the pot (leave a little vent), and let the soup simmer quietly for 50 to 60 minutes. You’re aiming for tender lentils—soft but not falling apart—and a rich, slightly thickened broth.

• Shred the ham: Fish out the ham, set it on a plate, and let it cool for a second. Shred the meat, discard the bone, and toss the meat back in the soup. This part always feels a little like treasure hunting.

• Taste and finish: Give it a taste. Now’s the time to add salt or more pepper if needed. Remove the bay leaf unless you like the thrill of someone getting it in their bowl.

Storage Options

You’ll be happy to know this soup likes to be made ahead. It’s one of those “better the next day” situations.

In the fridge, ham and lentil soup keeps beautifully for up to 5 days. Let it cool completely before tucking it into airtight containers. Plus, the flavors deepen overnight, which makes leftovers exciting (not sad).

And yes, you can absolutely freeze it. Let everything cool first, then ladle into zip-top bags or freezer-safe containers. Lay flat if you’re short on space; they’ll stack neatly once frozen. It should keep for 2 to 3 months in the freezer. Just label it unless you like mystery soup surprises.

To reheat, thaw overnight in the fridge if frozen (or use a gentle defrost in the microwave in a soup-safe bowl). Warm on the stovetop over medium-low heat until steamy and delicious. Stir occasionally, and if it thickened too much, just add a splash of water or broth to loosen it up.

Variations and Substitutions

Feel like changing it up? You’ve got options, my friend.

• Swap the ham hock: No hock? No problem. Use diced leftover ham or even smoked turkey legs for that same cozy depth.

• Vegetarian version: Skip the meat and use veggie broth. Add a splash of soy sauce for umami, and maybe a handful of mushrooms too.

• Busy weeknight hack: Use canned lentils and pre-cooked ham. Just simmer for 20-ish minutes until everything’s hot and melded.

• Spice it up: Want some heat? Add a pinch of red pepper flakes with the herbs or stir in a little smoked paprika.

• Add greens: Toss in chopped kale or spinach in the last five minutes. It adds color, texture, and makes it feel a little fresher.

• Play with legumes: Don’t have lentils? Try split peas instead (just note they cook a bit differently and may need more broth).

What to Serve with Ham and Lentil Soup

This soup is a meal all on its own, but if you wanna round things out (or impress guests), a couple easy sides make it shine.

• A crusty loaf of bread or a warm hunk of sourdough is basically required. Dunking is encouraged. Bonus if it’s homemade, but store-bought is just fine. If you’re feeling ambitious, try making a batch of bacon basil cornbread muffins. You’ll thank me.

• A crisp green salad balances out the heartiness. Think peppery arugula or romaine with a lemony vinaigrette—simple enough to whip up while the soup simmers.

• For something lighter and bright, a side of roasted veggies or even a quick pickle plate adds a splash of acidity and crunch. Pickled onions, anyone?

• Craving a little sweetness afterward? Try one of those genius peanut butter and banana ice cream sandwiches. They’re surprisingly chill to assemble, even on a lazy Sunday.

• And if you’re making this for friends, a glass of red wine or spiced cider doesn’t hurt. Cozy vibes times one thousand.

Frequently Asked Questions

Hearty Ham and Lentil Soup

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying — the perfect comfort soup for any day!

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6 bowls

Ingredients

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Soup Base

• ▢ 2 tbsp (30 ml) olive oil or any neutral oil
• ▢ 1 large onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp (15 g) tomato paste

Herbs and Seasonings

• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried oregano
• ▢ 1 bay leaf

Main Ingredients

• ▢ 1 meaty ham hock or bone-in ham or leftover ham bone
• ▢ 8 cups (2 l) low-sodium chicken broth
• ▢ 1 1/2 cups (300 g) dried green or brown lentils rinsed and picked over
• ▢ salt and black pepper to taste (add at the end)

Equipment

• ▢
  Large heavy-bottomed pot

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Instructions

 

1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in garlic, tomato paste, dried thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.
4. Add the ham hock (or ham bone), chicken broth, and rinsed lentils to the pot. Stir until combined.
5. Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 50–60 minutes, until lentils are tender.
6. Remove the ham hock from the pot and set aside to cool slightly. Discard the bay leaf. Shred the ham meat from the bone, discarding bone and any excess fat, then return the shredded ham to the soup.
7. Taste and season with salt and black pepper as desired. Serve hot with bread and your favorite toppings!

Notes

Feel free to use leftover ham instead of a hock, or swap in smoked turkey for a twist. For a vegetarian version, omit the ham and substitute vegetable broth, adding a splash of soy sauce and mushrooms for extra umami.

This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat with a splash of water or broth if it thickens too much.

Variations: Add a scant pinch of red pepper flakes for heat, stir in greens like kale or spinach for color and freshness, or trade lentils for split peas if that's what you have.

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 870mg | Potassium: 650mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3470IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 4.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog