Garden Vegetable Pasta Soup Recipe

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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!
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1 cup: 250 calories, 9g fat (3g saturated fat), 20mg cholesterol, 893mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 9g protein.


  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).
Originally published as Garden Vegetable Soup in Bountiful Harvest Cookbook 1994, p46

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