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1 lb. bulk Italian sausage 2 cups onions, chopped 1 cup carrots, diced 2 cups mushrooms, sliced 2 T. garlic, minced 4 cups chicken broth 1 can Italian-style stewed tomatoes, chopped (14 1/2 oz.) 1 can tomato sauce (10 3/4 oz.) 1 cup mafalda pasta** 2 cups fresh spinach, chopped 1 cup provolone cheese or fresh mozzarella, diced 1/4 cup Parmesan cheese, shredded 4 t. thinly sliced fresh basil Directions: 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. **If you can't find these mini lasagna noodles, substitute campenelle or penne pasta. |