Time
prep 0:20
total 1:10
Ingredients
| 1-1/2 cup | chopped onions | | 1 cup | chopped leeks | | 1 clove | garlic, minced | | 1 tbsp. | cooking oil | | 8 cups | chicken broth | | 8 cups | cubed, peeled potatoes | | 4 | carrots, sliced | | 2 cups | diced turnips | | 2 cups | sliced mushrooms | | 6 oz. | spinach, cut into thin strips | | 1 lb. | smoked Polish sausage, thinly sliced and browned | | 8 oz. | pasta wheels, cooked and drained | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | Grated Parmesan cheese |
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Instructions
Brown sausage; set aside. 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 to 40 minutes. Add spinach and sausage and cook for 10 minutes. Add pasta, salt and pepper and heat through. Serve with Parmesan cheese.
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