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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups chopped onion

  2. 1 cup chopped leeks

  3. 1 garlic clove, minced

  4. 1 tablespoon canola oil

  5. 8 cups chicken broth

  6. 8 cups cubed peeled potatoes

  7. 4 carrots, sliced

  8. 2 cups diced turnips

  9. 2 cups sliced mushrooms

  10. 6 ounces spinach, cut into thin strips

  11. 1 pound smoked Polish sausage, thinly sliced and browned

  12. 1 package (8 ounces) pasta wheels, cooked and drained

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

  15. Grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  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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