1 (14.5 Ounce) - Can Chopped Italian-Style Stewed Tomatoes
Pinch - Sugar
3 Cups - Dried Pasta, Campanelle, Uncooked
2 Cups - Fresh Spinach, Chopped
Toppings-
1 Cup or More - Provolone or Mozzarella Cheese, Cubed
1/2 Cup - Parmesan Cheese
1/2 Cup - Basil. Thinly Sliced
Instructions
In a large Dutch oven brown sausage over medium-high heat. Add
onion and carrot- saute 3 minutes. Stir in mushrooms and garlic ,
and saute another 3 minutes.
Add Chicken broth, wine, tomato sauce, stewed tomatoes and
pinch of sugar to Dutch oven. Bring to a boil and boil for 3
minutes. Reduce heat and simmer for 1 hour.
Add pasta and continue to simmer until pasta is al dente, about 10
minutes. Add spinach and cook just until spinach is wilted.
In individual soup bowl's add desired amount of Provolone or
Mozzarella cheese cubes. Add hot soup to bowls. Top with
Parmesan and basil.
Originally Submitted
12/25/2012
0 Out of 5 from
0 reviews
You can add this Lasagna Soup recipe to your own private DesktopCookbook.