There’s something about a warm bowl of soup that just feels like a hug on a chilly day. Over the years, I’ve fallen in love with Easy Potsticker Soup—not just because it warms you up but because it’s loaded with simple, fresh ingredients that come together so quickly. Using store-bought potstickers makes it a breeze, yet the broth and veggies add layers of flavor that make it taste homemade.
I’m excited to share this recipe with you, perfect for busy weeknights or when you want something that comforts without fuss. You’ll find the Easy Potsticker Soup pops up naturally in this post as we explore how to make and enjoy it in your kitchen.
Ingredients You’ll Need for Easy Potsticker Soup
Getting the ingredients right is half the battle when making Easy Potsticker Soup. Here’s what I consistently have on hand to whip this up:
- 20 frozen potstickers (pork, chicken, or vegetable, depending on your preference)
- 6 cups chicken broth (low sodium if possible to control saltiness)
- 2 cups water
- 1 cup chopped napa cabbage (or substitute with green cabbage, finely shredded)
- 1 cup sliced shiitake mushrooms (fresh or rehydrated dried mushrooms)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- Optional: a pinch of crushed red pepper flakes for heat
Make sure to chop the cabbage and slice the mushrooms evenly for even cooking. Using fresh garlic and ginger really boosts the aroma and flavor here. The potstickers should be frozen and ready to pop in the pot directly — no thawing required.
Easy Potsticker Soup Recipe 5 Cozy Flavors to Savor
Warm up with Easy Potsticker Soup Simple tasty and packed with cozy flavors that comfort your soul in every spoonful
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: Asian
Ingredients
Instructions
Notes
Easy Potsticker Soup is a warm, flavor-packed delight featuring simple fresh ingredients and store-bought potstickers, perfect for busy weeknights or cozy meals.
How to Prepare Easy Potsticker Soup: Step-by-Step Instructions
Let me walk you through making Easy Potsticker Soup without any guesswork. I break it down step-by-step to keep the process smooth and straightforward.
- Start the base: In a large pot, pour in the chicken broth and water. Bring it to a simmer over medium heat while prepping the aromatics.
- Sauté the aromatics: While the broth heats, add a small drizzle of sesame oil to a skillet. Toss in the minced garlic and grated ginger and sauté for about 1 minute until fragrant. Be careful not to burn them; you want that fresh punch without bitterness.
- Combine in the pot: Add the sautéed garlic and ginger to the simmering broth. Then stir in the soy sauce and sliced shiitake mushrooms. Let this simmer gently for 5 minutes to meld the flavors.
- Add the potstickers and cabbage: Drop the frozen potstickers straight into the pot. Add the chopped napa cabbage too. They’ll cook together as the potstickers soften and heat through. Keep the heat at a low simmer to prevent the potstickers from sticking to the bottom or tearing apart.
- Simmer and watch: Let the soup simmer gently for about 8 to 10 minutes. You want the potstickers tender and cooked through but not falling apart. The cabbage should soften without turning mushy.
- Final touches: Just before serving, stir in the sliced green onions. Add crushed red pepper flakes if you want a subtle kick. Give it a final drizzle of sesame oil for that toasty aroma.
- Serve hot: Ladle your Easy Potsticker Soup into bowls. The potstickers will be plump, the broth savory, and the vegetables vibrant.
I make this soup several times a month. It’s fast, filling, and forgiving—you can switch potstickers or veggies easily. Plus, it tastes fantastic both fresh and as leftovers.
Why You’ll Love This Easy Potsticker Soup
- Quick assembly with frozen potstickers—no need to make dumplings from scratch.
- Comforting broth rich with garlic and ginger flavors.
- Lots of veggies for color, texture, and nutrients.
- Flexible recipe that suits any potsticker variety.
- Perfect for a simple lunch or a light dinner.
- It’s satisfying but not heavy, ideal when you want something warming but not greasy.
It’s the kind of recipe I turn to when time’s tight but I still want to serve something that feels thoughtful.
FAQ: Your Top Questions About Easy Potsticker Soup
Can I use homemade potstickers for this soup?
Absolutely! If you have time and love making dumplings from scratch, they can be swapped in just fine. Just cook them separately and add them to the broth at the end, or simmer gently like the frozen ones. Just keep an eye on them to prevent bursting.
What if I don’t have napa cabbage? Can I substitute something else?
Yes, chopped green cabbage is a great alternative. You could also use bok choy or even kale, though the cooking time may vary slightly to get the right texture.
Is there a vegetarian version of Easy Potsticker Soup?
Sure! Use vegetable broth and vegetable-based potstickers. Keep the garlic, ginger, mushrooms, and greens for that same delicious depth of flavor.
How long can leftovers be stored, and how do I reheat them?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove rather than in the microwave to avoid overcooking the potstickers. Add a splash of broth if it looks too thick.
Can I freeze Easy Potsticker Soup?
I don’t recommend freezing the soup with potstickers inside because they can get mushy when thawed. If you want, freeze the broth and veggies separately and add freshly cooked potstickers when reheating.
Ingredient Notes and Substitutions for Easy Potsticker Soup
Here’s some personal insight on key ingredients and how you can swap them without losing the soul of the soup:
- Potstickers: I prefer pork or chicken store-bought varieties for flavor and texture. Vegetable potstickers can feel lighter but still tasty.
- Broth: Chicken broth adds a natural richness. Use low sodium to control salt better. Vegetable broth can replace it for a lighter or vegetarian twist.
- Ginger and garlic: Fresh is best for punch and aroma. Ground versions won’t provide the same fresh zing.
- Napa cabbage: Softens nicely without overpowering. Don’t skip it unless you use a similarly mild green like bok choy.
- Soy sauce: Light or regular soy sauce adds salt and umami. Tamari works for gluten-free needs.
- Sesame oil: A small amount at the end adds aroma and depth. Toasted sesame oil specifically offers a nice nutty finish.
Nutritional Information Disclaimer for Easy Potsticker Soup
Nutrition details for Easy Potsticker Soup can vary widely based on specific potstickers, broth brands, and exact ingredient quantities you use. Therefore, no precise nutritional information is provided here. If you need exact data, I recommend checking labels on your ingredients or using a nutrition calculator tailored to your brands and portions.
Tips for Success With Easy Potsticker Soup
- Don’t rush the broth simmer—allowing flavors to marry makes a huge difference.
- Keep potstickers whole to avoid tearing; careful simmering at low heat is key.
- Add greens toward the end so they stay vibrant and maintain texture.
- If using dried mushrooms, soak them first for about 20 minutes and save the soaking liquid for extra flavor in the broth.
- Season gradually; soy sauce and broth can add saltiness, so taste as you go.
- Leftover soup tastes better the next day after flavors have had time to develop.
