GARDEN VEGETABLE PASTA SOUP

Garden Vegetable Pasta Soup image

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!

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 16 servings (1 gallon).

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 893mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.