Tuscan Garden Pierogy Soup

Tuscan Garden Pierogy Soup

Ingredients

  • 1 (2.86 pound) bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 6 pounds vegetable broth
  • 1 (28 ounce) can diced tomatoes
  • 1 large chopped onion (about 1½ cups)
  • 1 pound sliced mushrooms (about 2½ cups)
  • 2 sliced carrots (about 1 cup)
  • 1 minced garlic clove
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 5 ounces pinched baby spinach leaves (about 2 cups)
  • Parmesan cheese, optional

Directions

  • Combine chicken broth, diced tomatoes, onion, mushrooms, carrots, garlic and seasonings in a large stockpot; bring to a boil.
  • Cover and simmer for 15 minutes.
  • Re-boil; add pierogies and baby spinach.
  • Cook for 3 to 5 minutes or until pierogies are heated through and spinach is wilted and vegetables are tender. Sprinkle with Parmesan cheese before serving.