Kielbasa & Bow Tie Soup

This soup is proof that a satisfying bowl doesn’t need a long ingredient list or hours of simmering. Sliced kielbasa gets browned to release its smoky fat, then canned tomatoes and chicken broth go in and the whole thing comes to a boil. Bow tie pasta cooks right in the broth, soaking up all that smoky, tomatoey flavor.

Browning the kielbasa first is what separates this from just throwing everything in a pot. That rendered fat and caramelized surface add a depth of flavor to the broth that raw sausage simmered in liquid can’t deliver.

Cooking the pasta directly in the soup thickens the broth slightly as the farfalle releases starch. The result is a soup that’s heartier and more cohesive than if you cooked the pasta separately and added it in.

Pro Tips

• Cut the kielbasa into small pieces so you get a piece or two in every spoonful.
• Cook the pasta to just al dente. It continues to absorb broth as it sits, so slightly underdone is the target.
• Use canned tomatoes with their juice for extra liquid and flavor.
• A sprinkle of fresh Italian parsley at the end adds a bright, herbal freshness that cuts through the richness.

Variations

• Add a handful of spinach or kale in the last 2 minutes for some greens.
• Use spicy andouille sausage instead of kielbasa for a Cajun-leaning bowl.
• Stir in white beans for more protein and a heartier, stew-like consistency.