Lasagna Soup

Autumn is finally coming to Boston and I don't know about you, but I'm in the mood for soup!  Here's a great one that will even please the guys in the family...

Lasagna Soup

1 lb bulk Italian sausage

2 c. onions, chopped

1 c. carrots, chopped

2 c. mushrooms, sliced

2 T. garlic, minced

4 c. chicken broth

1 (14.5oz) can Italian-style diced tomatoes

1 (10.75oz) can tomato sauce

1 c. mafalda or campenelle pasta

2 c. fresh spinach, chopped

1 c. provolone or mozzarella, diced

1/4 c. Parmesan cheese, shredded (for garnish)

4 tsp. basil, thinly sliced (for garnish)

1. Brown sausage in a large saucepan over MED-HI heat.  Add onions and carrots; saute 3 minutes.  Stir in mushrooms and garlic, and saute another 3 minutes.
   
2. Add broth, tomatoes, and tomato sauce, and bring to a boil.  Drop in pasta and simmer until cooked, about 10 minutes.  Stir in spinach and cook until wilted.
   
3. Place 1/4 cup cheese into serving bowls and pour soup on top.  Garnish with Parmesan and basil.