Lasagna Soup

By nurseliz

Ingredients

• BROWN:
• 1 lb. bulk Italian sausage
• 2 cups chopped onion
• 1 cup diced carrot
• 2 cups sliced button mushrooms
• 2 Tbsp. minced garlic
• ADD:
• 4 cups low-sodium chicken broth
• 1 can Italian-style stewed tomatoes, chopped (14.5 oz.)
• 1 can tomato sauce
• 1 cup dry mafalda pasta
• 2 cups chopped fresh spinach
• PLACE:
• 1 cup diced provolone or fresh mozzarella
• 1 ⁄4 cup shredded Parmesan
• 4 tsp. thinly sliced fresh basil

Details

Cooking time 45mins

Preparation

Step 1

Brown sausage in a large saucepan over medium-high heat. Add onion and carrot; sauté 3 minutes. Stir in mushrooms and garlic, and sauté 3 minutes more.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Stir in pasta and cook according to package directions, about 10 minutes. Stir in spinach and cook until wilted.

Place ¼ cup diced cheese in each of four serving bowls; ladle soup on top. Garnish each serving with Parmesan and basil.

Nutrition Information
Per cup: 298 cal; 17g total fat (7g sat); 59mg chol; 689mg sodium; 17g carb; 2g fiber; 19g protein