Lasagna Soup

Instructions

1. 1

   In a large Dutch oven or soup pot over medium-high heat, cook the Italian sausage until browned, breaking it into crumbles as it cooks. Add the onion and carrots and cook for 3 minutes. Stir in the mushrooms and garlic and cook for another 3 minutes.

2. 2

   Pour in the chicken broth, stewed tomatoes, and tomato sauce. Stir well and bring to a boil.

3. 3

   Add the pasta and reduce heat to a gentle simmer. Cook until the pasta is tender, about 10 minutes or according to package directions.

4. 4

   Stir in the spinach and cook for 1–2 minutes, until wilted.

5. 5

   Divide the diced provolone or mozzarella among serving bowls. Ladle the hot soup over the cheese and let it sit for a minute to melt. Top with Parmesan cheese and fresh basil.