1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced (opt.)
2 Tbsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta (mini lasagna noodles)
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil
Brown sausage in a large soup-pot over high heat.
Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted
Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds.
2 comments:
My family really loves this soup. It reheats great :) Thanks so much for sharing the recipe :)
Hi
I just found your blog. I came from your comment on Yearns for Yarns blog. I cannot wait to try your lasagna soup recipe. IT seems like it is a real winner!
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