Easy soup for weeknights and tastes just like it's poplar Italian cousin!"This looks and sounds wonderful...wow...what a great idea for a recipe." - guitarmom
Yield: 8 Servings Ready in 45 minutes
favorite of 375 people 422 people want to try
Verified by dtbh4t
|Brown; Stir in|
|1 lb.Ground Italian sasuage|
|2 cupsOnion; chopped|
|1 cupCarrot; diced|
|2 cupsButton mushrooms; sliced|
|2 TGarlic; minced|
|Add; Stir in|
|4 cupsChicken broth|
|1 canStewed tomatoes; Italian-style|
|1 cupCampenelle pasta|
|2 cupsSpinach; chopped|
|Serve Soup Over; Garnish|
|1 cupProvolone or fresh mozzerella; diced|
|1/4 cupParmesan cheese; shredded|
|4 tBasil; fresh, thinly sliced|
Lasagna Soup Preparation
Brown sausage in a large saucepan over medium-high heat. Add onion and carrot: saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes: bring to a boil. Stir in pasta and simmer uncooked, about 10 minutes (or according to package directions). Add the spinach and cook about 1 minute, or until wilted.
To serve, place cubes of cheese in each serving bowl, then ladle over soup to melt. Garnish with Parmesan and basil.
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