LASAGNE SOUP

Lasagna Soup
SERVINGS 4

1 lb bulk Italian sausage
2 cups onions, chopped

1 cup carrot, 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 1 cup campanelle pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
1⁄4 cup parmesan cheese, shredded (for garnish)
4 teaspoons thinly sliced fresh basil (for garnish)




Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute 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 serving bowls and pour soup on top. Garnish with Parmesan and basil.