Garden Vegetable Pasta Soup

• 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

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.

onion, leeks, garlic, canola oil, chicken broth, potatoes, carrots, turnips, mushrooms, spinach, sausage, pasta wheels, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/garden-vegetable-pasta-soup/ (may not work)