Pierogie Soup

This is a fun soup that uses frozen (Mrs. T's brand) Pierogies. It's quick and easy. The cut-up pierogies release the potato filling and help to thicken the soup.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (15 ounce) box  frozen  pierogies, potato and cheese filling, thawed partially
• 2  tablespoons butter
• 1⁄2 cup  chopped onion
• 1  cup  finely chopped cabbage, packed
• 3 1⁄2 cups chicken broth
• 1⁄4 teaspoon garlic powder
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 1  cup low-fat milk
• 1  cup  shredded cheddar cheese

Directions

1. Partially thaw the pierogies enough to cut through.
2. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
3. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
4. Add the cut up pierogies and chicken broth.
5. Add the garlic powder, salt, pepper and paprika.
6. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
7. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
8. Serve!