Becky's Lasagna Soup

Lasagna Soup

1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t. thinly sliced fresh basil

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft.  Stir in mushrooms and garlic, and saute another 3 minutes.  Add broth and tomatoes; 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 about 1 minute until wilted.

Garnish with:

Fresh mozzarella cheese, diced into ½” cubes
Ricotta Cheese
Shredded parmesan cheese
Thinly sliced fresh basil

To serve, place cubes of mozzarella cheese, ricotta cheese and shredded parmesan in each serving bowl, then ladle hot soup over cheeses to melt. Top with fresh basil.   Makes about 8 cups .