Lasagna Soup

Lasagna Soup
by: Rachel LeavittBrown; Stir In: 
1 lb. ground Italian sausage 
2 cups onion, chopped 
1 cup carrots diced or shredded
2 cups mushrooms 
2 T. garlic, minced 
Add; Stir In: 
4 cups chicken broth 
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.) 
1 cup Bowtie Pasta 
2 cups of fresh spinach 
4 t thinly sliced fresh basil 
Serve Soup Over; Garnish With: 
1 cup fresh mozzarella cheese, diced 

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes. 
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted. 
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil. 
Makes about 8 cups