Lasagna Soup
Patti Macey
The name sounds unusual, but this is a soup you definitely want to try!
- 1 pound Italian sausage
- 2 cups onions, chopped
- 2 cups carrots, diced
- 2 cups fresh mushrooms, sliced
- 2 Tbsps garlic, minced
- 4 cups chicken broth, fat free
- 1 can Italian style stewed tomatoes, chopped (15 1/2 ounce)
- 2 cans tomato sauce (8 ounces, each)
- 1 cup provolone or fresh mozzarella, diced
- 1/4 cup Parmesan cheese, grated
- 4 tsp fresh basil, chopped
Brown sausage in a large saucepan over medium-high heat. Stir often to break up the chunks of meat. Add onions and carrots. Saute 3 minutes, stirring frequently.
Stir in mushrooms and garlic. Saute another 3 minutes, stirring frequently. Add broth, stewed tomatoes, and tomato sauce. Bring to a boil.
Drop in pasta and simmer until just cooked, about 10 minutes, or according to package directions.
Just before serving, stir in spinach and cook just until wilted. Place ΒΌ cup cubed cheese into each serving bowl. Ladle soup over top. Top with Parmesan and basil. Makes 8 servings. Enjoy!