Ingredients
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2 cups mushrooms, sliced
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2 tablespoons garlic, minced
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4 cups chicken broth
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1 (10 3/4 ounce) can tomato sauce
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1 cup mafalda pasta or 1 cup campenelle pasta
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2 cups fresh spinach, chopped
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1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
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1/4 cup parmesan cheese, shredded (for garnish)
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4 teaspoons thinly sliced fresh basil (for garnish)
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2 cups onions, chopped
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1 cup carrot, diced
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1 lb bulk Italian sausage
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1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
Instructions
- 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.