Lasagna Soup

1 poundItalian sausage removed from casing *
2 cupaChopped onion
1 cupDiced carrot
2 cupsButton mushrooms, sliced
2 tablespoonsEngage Organics Garlicsaltless
1 tablespoonEngage Organics Tuscany Mix
4 cupsLow-sodium chicken broth
1 14 ½-ounce canItalian stewed tomatoes
1 29-ounce canItalian crushed tomatoes
1 cupMini lasagna noodles **
2 cupsFresh spinach, chopped
1 cupProvolone or fresh mozzarella, diced
¼ cupParmesan cheese, shredded


Brown sausage in a large saucepan over medium-high heat.

Add onion and carrot, saut� 3 minutes until onion is translucent.

Stir in mushrooms, Garlicsaltless, and Tuscany-Mix. Saut� another 3 minutes until softened. Taste and sniff and adjust seasonings as you go. You can�t make a mistake. It�s just tasty.

Add chicken broth and Italian tomatoes, bring to a boil. Allow to simmer a bit to release the flavors.

** Add pasta. This thickens the soup, so watch how much pasta you put in. Almost any noodle is fine. Malfaldela, radiator, or campenelle work well.

Simmer until the pasta is al dente, about 10 minutes (or according to package directions). If soup gets too thick dilute with more chicken broth.)

Add spinach and cook about 1 minute until it wilts.

To serve: Cube mozzarella cheese in each serving bowl, then ladle soup over cheese to melt. Garnish with Parmesan cheese and a shake of Tuscany-Mix and fresh basil. You want the cheese to melt a bit, so make certain the soup is hot enough to melt the cheese. It�s a nice gooey consistency that melts in your mouth.

* Alternatives to sausage:
A combination of ground meat and sausage, or ground turkey.

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