LASAGNA SOUP

LASAGNA SOUP


1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced (optional)
1 tablespoon garlic, minced
4 cups, chicken broth
1 can chopped Italian-style stewed tomatoes (14.5-oz.)
1 cup mafaida (mini lasagna) pasta or campenelle or bow ties
2 cups fresh spinach, chopped
1 cup fresh mozzarella cheese, diced
Parmesan cheese and sprig of fresh basil


Brown sausage in a large saucepan over medium-high heat.

Add onion and carrot; sauté 3 minutes

Stir in mushrooms and garlic, and sauté another 3 minutes.

Add broth and tomatoes and bring to a boil.

Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.)

Add the spinach and cook for about 1 minute or until wilted.

To serve, place mozzarella cubes in each serving bowl, then ladle the soup over and let it sit briefly to melt the cheese.

Garnish with grated Parmesan and a sprig of basil.


Yield: 4 servings.