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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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This soup is packed with energy, yet has a nice, mild flavor. The recipe makes a whole gallon, but don't worry about leftovers—like most soups, it's great reheated! Ingredients:
1-1/2 cups chopped onion |
1 cup chopped leeks |
1 garlic clove, minced |
1 tablespoon canola oil |
8 cups chicken broth |
8 cups cubed peeled potatoes |
4 carrots, sliced |
2 cups diced turnips |
2 cups sliced mushrooms |
6 ounces spinach, cut into thin strips |
1 pound smoked polish sausage, thinly sliced and browned |
1 package (8 ounces) pasta wheels, cooked and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
grated parmesan cheese, optional |
Directions:
1. In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired. Yield: 16 servings (1 gallon).
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