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By Jill’s Gourmet Dreams January 2020

Jill’s Gourmet Dreams cleans out her refrigerator and creates an amazing soup!

Prep: 5 mins

Completion: 20 mins

Serves: 4-6


Olive Oil

4 Tbsp Polish Kielbasa, 1 ring, thin sliced

Ring Bologna, half a ring, thin sliced

Garlic, fresh, finely minced, 2 Tbsp

Chicken Stock, 4 cartons, organic preferable

Slap Ya Mama brand dry Cajun seasoning mix, to taste (approx. 1 ½ Tbsp)

Fresh Thyme, 1 heaping Tbsp

Dried Thyme, 1 Tbsp

Fresh Bay leaves, 6-8 leaves

Fennel Bulb, one, sliced thin

Lipton Onion Soup dry mix, 2 packets

Frozen whole Spinach, 1 Cup

Baby Bella mushrooms, 1 cup quartered

Shallots, 1 large, minced

Italian Parsley, fresh, 3 Tbsp chopped

Egg Noodles, wide, half a bag Kosher Salt, to taste

White Pepper, to taste

**Of course substitute anything you have on hand in your own refrig for what I used from my refrig as far as meats or veggies go!!


In a large pot (nonstick preferred), heat the olive oil on medium heat and add the sliced kielbasa and sliced ring bologna. Gently heat the meats to gain a slight browning on the outside surface, then add the minced garlic. Sauté meat and garlic for another few minutes.

Add the 4 cartons of stock, then the noodles, and bring the stock up to a boil. Cook the noodles until almost done (still with a little bite), then reduce the heat back down to medium heat. Add all remaining ingredients to the pot. Cook soup uncovered and on medium heat for ten minutes, maintaining a gentle rolling boil, a slow simmer, until the noodles are fully cooked and all ingredients are heated through. Stir occasionally! Taste and season to your taste preference. Add more seasoning as you like. Then it’s Dinner Time!! Enjoy!

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