Lasagna Soup

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.



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