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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This soup is made for a weeknight warm-up. It tastes like its layered cousin, but takes half the time and a fraction of the work!! From Cuisine at Home magazine. Ingredients:
1 lb ground italian sausage |
2 cups onion, chopped |
1 cup carrot, diced |
2 cups button mushrooms, sliced (optional) |
2 t. garlic, minced |
4 cups chicken broth |
1 can chopped italian-style stewed tomatoes (14 1/2 oz) |
1 cup mafalda (mini lasagna) pasta or campenelle or bow ties |
2 cups fresh spinach, chopped |
1 cup fresh mozzarella cheese, diced |
parmesan cheese and sprigs of fresh basil |
Directions:
1. Brown sausage in a large saucepan over medium-high heat.
2. Add onion and carrot; saute 3 minutes.
3. Stir in mushrooms and garlic, and saute another 3 minutes.
4. Add broth and tomatoes; bring to a boil.
5. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions).
6. Add the spinach and cook about 1 minute, or until wilted.
7. To serve, place cubes of mozzarella in each serving bowl, then ladle soup over and let sit briefly to melt the cheese.
8. Garnish with grated Parmesan and a sprig of basil.
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