Lasagna Soup

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

1. 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.
2. 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.
3. Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

italian sausage, onions, carrot, mushrooms, garlic, chicken broth, italianstyle stewed tomatoes, tomato sauce, pasta, fresh spinach, provolone cheese, parmesan cheese, fresh basil

Taken from www.food.com/recipe/lasagna-soup-143719 (may not work)