Ingredients
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1 cup onion, chopped
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1 cup celery, chopped
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2 cups mushrooms, sliced
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2 garlic cloves, minced
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1/4 cup dry white wine
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4 cups defatted chicken broth
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2 cups italian chopped tomatoes
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1 cup tomato sauce
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2 cups fresh spinach, chopped
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1/4 cup shredded parmesan cheese
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2 teaspoons fresh basil, chopped
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salt & pepper
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1 cup carrot, sliced
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1 cup fresh mozzarella cheese, chopped
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1 lb hot Italian sausage
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1 cup thin lasagna noodle
Instructions
- In a large soup pot brown sausage over medium heat, add onion, celery, carrots and cook for five minutes.
- Add the mushroom and garlic and cook for five more minutes.
- Add white wine and cook for a few more minutes.
- Add the broth, chopped tomatoes and sauce bring to a boil and taste for seasoning.
- Break up the pasta and add to the soup, cook for 10 minutes.
- Stir in the spinach and cook for a few minutes.
- To serve place mozzarella cheese in the bottom of the soup bowl pour prepared soup on top, sprinkle with parmesan cheese and basil.
- Serve with a crusty bread and salad.