This recipe I found in my favorite cooking magazine, Cuisine At Home. This has become one of our favorite soups to make on those cold Colorado nights. I love making homemade rolls and honey butter to go along with this very yummy and filling soup.
Lasagna Soup
adapted from Cusine At Home, Dec. 2005
1 lb Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced or chopped
2 T, garlic, minced
4 cups chicken broth
1 can Italian style tomatoes, chopped (14 1/2 oz.)
1 can tomato sauce (10 3/4 oz.)
1 1/2 cup campenelle pasta
2 cups fresh spinach, chopped or whole
1 cup mozarella cheese
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.
Add broth, 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.
Place 1/4 cup of cheese into serving bowls and pour soup on top. Garnish with parmesan cheese.
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