When I first made this Potsticker Soup Recipe, it instantly reminded me of my Nonna’s kitchen; though she never made potstickers, she knew how to turn any simple meal into comfort. I love this dish because it blends the warmth of homemade broth with the bite of dumplings. The savory potstickers float in a rich, aromatic soup filled with garlic, ginger, and greens. It’s quick, heartwarming, and perfect for those evenings when you want something hearty without spending hours in the kitchen. This potsticker soup captures everything I believe food should be; simple, soulful, and nourishing.
Table of Contents
Why You’ll Love This Potsticker Soup Recipe
This Potsticker Soup Recipe is a lifesaver for busy weeknights. In under 25 minutes, you’ll have a dish that tastes like it simmered all afternoon. The best part? It’s versatile. You can use frozen potstickers, leftover dumplings, or even swap in wontons if that’s what you have on hand. The broth is light yet flavorful, balancing soy sauce, sesame oil, and a hint of spice from chili flakes.
If you love soups that hug you from the inside out, you’ll adore this. It’s the kind of dish that gathers everyone around the table, much like my Vegetable Beef Soup, it turns everyday ingredients into something special. Each spoonful is full of texture; tender potstickers, crisp vegetables, and fragrant broth. It’s freezer-friendly too, so you can save some for another cozy night.
Print
Potsticker Soup Recipe
This Potsticker Soup Recipe combines savory dumplings, fragrant broth, and fresh vegetables for a fast, comforting meal ready in under 25 minutes.
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
8–10 frozen chicken or veggie potstickers
6 cups low-sodium chicken broth
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 cup mushrooms, sliced
2 cups baby spinach
2 green onions, chopped
Optional: chili flakes, sesame seeds, lime wedges
Instructions
1. Heat sesame oil in a pot over medium heat. Add garlic and ginger; cook until fragrant.
2. Pour in chicken broth, soy sauce, and rice vinegar. Bring to a gentle simmer.
3. Add potstickers directly into broth and simmer for 6–8 minutes.
4. Add mushrooms and spinach, cooking until tender.
5. Top with green onions, sesame seeds, and chili flakes before serving.
Notes
Use frozen potstickers straight from the freezer, no need to thaw.
For extra spice, drizzle chili oil or add sriracha before serving.
Store leftovers in the refrigerator for up to 3 days; reheat gently.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Ingredients
The beauty of this Potsticker Soup lies in its simplicity. Here’s everything you’ll need:
Main Ingredients:
- 8–10 frozen chicken or veggie potstickers (or homemade)
- 6 cups low-sodium chicken broth
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 2 green onions, chopped
- Optional: chili flakes, sesame seeds, or lime wedges for serving
Substitutions:
You can easily swap ingredients to match your taste. Use vegetable broth instead of chicken, tofu potstickers for a vegetarian version, or add a handful of noodles for extra heartiness. This soup’s base is so forgiving, like the broth in my Chicken Gnocchi Soup, it adapts beautifully to what’s in your kitchen.
How to Make Potsticker Soup
Making this Potsticker Soup Recipe is wonderfully straightforward. Here’s how to bring it to life:
- Start the Broth: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Build Flavor: Pour in the chicken broth, soy sauce, and rice vinegar. Stir and bring it to a gentle simmer.
- Add Potstickers: Carefully drop in the potstickers. Simmer uncovered for 6–8 minutes or until they’re tender and fully heated.
- Add Veggies: Toss in the mushrooms and spinach. Cook for another 2 minutes until the greens wilt.
- Garnish and Serve: Finish with chopped green onions, sesame seeds, and chili flakes if you like spice.
If you’re a soup lover, this cooking method feels as comforting as my Sweet Potato Soup, with that same slow-simmered satisfaction, but in a fraction of the time.
Tips and Variations
Tips:
- Use good broth. A flavorful broth makes or breaks the dish. Homemade or high-quality store-bought works best.
- Cook potstickers directly in the soup. This keeps them soft and soaks up extra flavor.
- Add heat. A dash of chili oil or red pepper flakes brings warmth without overpowering the dish.
Variations:
- Vegetarian Potsticker Soup: Use vegetable potstickers and broth, and add bok choy or shredded carrots.
- Spicy Miso Version: Stir in a spoonful of miso paste and a splash of sriracha for depth.
- Creamy Twist: Add a swirl of coconut milk for a rich, silky finish.
Each variation transforms this simple soup into something new, much like how my Chicken Tortellini Soup reinvents classic flavors with ease.
FAQs
1. Can I make Potsticker Soup ahead of time?
Yes! You can prepare the broth in advance and store it in the fridge for up to 3 days. Add potstickers just before serving so they don’t get too soft.
2. Can I freeze Potsticker Soup?
Definitely. Freeze the broth separately from the potstickers. When reheating, simmer the broth first, then drop in frozen dumplings.
3. What kind of potstickers work best?
Chicken potstickers are traditional, but shrimp or veggie potstickers also shine. Frozen varieties work great, no need to thaw.
4. How do I keep the potstickers from falling apart?
Don’t stir too vigorously once they’re in the pot. Let them cook gently, much like I do when preparing my Lemon Chicken Orzo Soup, where delicate ingredients need soft handling.
Final Thoughts
This Potsticker Soup Recipe is everything a weeknight meal should be; quick, hearty, and brimming with flavor. It’s a cross between dumpling comfort and Asian-inspired broth magic, perfect for any season. Serve it with a drizzle of sesame oil and a squeeze of lime, and you’ll have a dish that warms both body and soul.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
