Lasagna Soup

 

1
pound bulk Italian sausage
2
cups onions, chopped
1
cup carrots, diced
2
cups mushrooms, sliced
2
tablespoons garlic, minced
4
cups chicken broth
1
14-1/2-ounce can Italian-style stewed tomatoes, chopped
1
10-3/4-ounce can tomato sauce
1
cup mafalda pasta (or campenelle or penne)
2
cups fresh spinach, chopped
1
cup provolone or fresh mozzarella, diced (optional)
1/4
cup Parmesan cheese, shredded
4
teaspoons thinly sliced fresh basil

 

 

Brown the sausage in a large saucepan over medium-high heat.  Add onions and carrots; sauté 3 minutes.  Stir in mushrooms and garlic, and sauté another 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil.  Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions.  Stir in spinach and cook until wilted. 

 

Place 1/4 cup cheese into each of 4 serving bowls and pour soup on top.  Garnish with Parmesan and basil.  Serve soup with salad. 

 

Serves 4.