- 1 pound Italian sausage removed from casings (or a combination of ground meat and sausage)
- 2 cups chopped onion
- 1 cup diced carrot
- 2 cups button mushrooms, sliced
- 2 Tblsp. Garlicsaltless
- 1 Tbls. Tuscany-Mix
- 4 cups low sodium chicken broth
- 1- 14 1/2 oz. Italian stewed tomatoes
- 1-29 oz can crushed tomatoes (Made in Italy)
- 1 cup mini lasagna noodles (malfaldela, radiator, or campenelle pasta. You won't use the entire box, just shake enough into soup to thicken it.)
- 2 cups fresh spinach chopped
- 1 cup provolone or fresh mozzarella, diced
- 1/4 cup Parmesan cheese shredded
Brown sausage in a large saucepan over medium-high heat. Add onion and carrot, sauté 3 minutes until onion is translucent. Stir in mushrooms and Garlicsaltless and Tuscany-Mix, and sauté another 3 minutes until softened. (I used part ground beef and part sausage, because my husband is not a huge sausage fan. You can even use ground turkey.) Just brown meat and season liberally with Garlicsaltless and Tuscany-Mix. 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. I let it simmer a bit to release flavors and then add pasta and simmer until cooked al dente, about 10 minutes (or according to package directions). (This thickens the soup, so watch how much pasta you put in. If you have trouble finding noodles that look like lasagna, almost any noodle will work. And 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.