Heat the oil in a large, heavy-bottomed saucepan at medium to high heat. Add and brown the meat until cooked (approximately 5 minutes).
Add the onions, celery and carrots. Sauté for 1-3 minutes.
Add the chicken broth, spinach and mushrooms. Bring to a boil then reduce to a simmer for 5-10 minutes.
Add 18-24 Bite-Size Perogies and simmer for an additional 10-12 minutes.
Season to taste and serve.