How to make it

  • Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and sauté another 3 minutes.
  • Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
  • Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish
  • with Parmesan and basil. Serve soup with salad – C@H shows a Creamy Parmesan dressing green salad.
  • Per cup: 214 calories; 51% calories from fat; 12g total fat; 15g carb.; 762mg sodium; 3g fiber; 8g protein
  • C@H Note: The soup relies on a couple of interesting items. The first is stewed tomatoes. Because they’re preseasoned, they go a long way in quickly producing that familiar lasagna flavor—no need for long simmering. The second is mini lasagna noodles, or mafalda. They’re the perfect shape for this, but other pastas work too.
  • Believe it or not, the gooey cheese element is here as well—hot soup is poured over cheese chunks so they melt! For a full meal, a crisp salad with creamy dressing, right, is all you need

Reviews & Comments 1

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    " It was excellent "
    CisF ate it and said...
    This is such a favorite here in the cold winters of the Great White North!
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  • NPMarie 4 years ago
    I'll have to be sure to make this on a cold winter day! Delicious!
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