Ingredients

Base

• 1 lb bulk Italian sausage

• 2 cups chopped onions

• 1 cup diced carrots

• 2 cups sliced mushrooms

• 2 tbsp minced garlic

• ½ tsp Italian seasoning

• Pinch of red pepper flakes

Broth & Pasta

• 4 cups chicken broth

• 1 (14.5 oz) can Italian-style stewed, chopped tomatoes

• 1 (10.75 oz) can tomato sauce

• 1 cup Mafalda pasta (or Penne, Cascatelli, or Rotini)

Finishing Touches

• 2 cups chopped fresh spinach

• 1 cup diced Provolone cheese

• ¼ cup shredded Parmesan cheese

• 4 tsp thinly sliced fresh basil

Instructions

1. Brown the sausage
   In a large saucepan over medium-high heat, cook sausage until browned and crust forms before breaking it up.

2. Add vegetables & aromatics
   Stir in onions and carrots; sauté for 3 minutes. Add mushrooms and garlic, cooking another 3 minutes.

3. Build the soup base
   Pour in chicken broth, stewed tomatoes, tomato sauce, Italian seasoning, and red pepper flakes. Bring to a boil.

4. Cook the pasta
   Drop in pasta and simmer until al dente, about 10–12 minutes or according to package directions.

5. Add greens
   Stir in spinach and cook until just wilted.

6. Serve
   Place ¼ cup diced Provolone in each bowl, then ladle soup over the top. Garnish with Parmesan and fresh basil.