This Lasagna Soup is from "Simply Soups & Spectacular Sides" by Cuisine at Home and it was great. This is the first recipe that I have made from this book.
BROWN; STIR IN:
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced
2 T. garlic, minced
ADD; STIR IN:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/4 oz.)
1 cup mafalda pasta or campenelle pasta
2 cups fresh spinach, chopped
SERVE SOUP OVER; GARNISH WITH:
1 cup provolone or fresh mozzarella, diced
1/4 cup Parmesan, shredded
4 t. thinly sliced fresh basil
Brown sausage in a large saucepan over medium-high heat.Add onion and carrot; saute 3 minutes. 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 the package directions). Add the spinach and cook about 1 minute, or until wilted.
To serve, place cubes of cheese in each serving bowl, then ladle soup over to melt. Garnish with Parmesan and basil.
Per cup: 309 calories; 53% calories from fat; 18g total fat; 20g carb.; 943mg sodium; 3g fiber; 11g protein