Tuscan Garden Pierogy Soup

Tuscan Garden Pierogy Soup


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini 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


  1. Combine vegetable broth, diced tomatoes, onion, mushrooms, carrots, garlic and seasonings in a large stockpot; bring to a boil.
  2. Cover and simmer for 15 minutes.
  3. Re-boil; add pierogies and baby spinach.
  4. 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.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!