I couldn't believe how easy and tasty this recipe is. I love the half-melted pieces of cheese in the soup! This is from Cuisine at Home.
- 1 lb bulk Italian sausage
- 2 cups onions, chopped
- 1 cup carrot, diced
- 2 cups mushrooms, sliced
- 2 tablespoons garlic, minced
- 4 cups chicken broth
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
- 1 (10 3/4 ounce) can tomato sauce
- 1 cup mafalda pasta or 1 cup campenelle pasta
- 2 cups fresh spinach, chopped
- 1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
- 1⁄4 cup parmesan cheese, shredded (for garnish)
- 4 teaspoons thinly sliced fresh basil (for garnish)
- Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute 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.
My son and I enjoyed this soup very much. It was tasty and went very well with a loaf of Italian bread. I changed two things in the recipe: I used DICED tomatoes instead of stewed (personally, I think diced are much better for soups because they are smaller) and I also used a frozen block of spinach instead of fresh and it thawed out beautifully and added a nice green to the soup.
Great, hearty soup! Almost made as directed - Used garlic and basil tomato sauce AND diced tomatoes (rather than stewed tomatoes), used 8 oz. of whole wheat rotini pasta (before I doubled recipe), used hot Italian sausage, used 16 oz. pre-sliced mushrooms (before I doubled recipe), and doubled the recipe as the original recipe says it only serves four. No way! Even for my hearty eaters the single batch would have been AT LEAST 6 2-cup servings. (It is my best estimate as I've double it, and there's SO much!) Great taste! Thank you for posting this recipe!
This is quite easy and really good. I chopped everything in the food processor which made it really quick. I used those baby carrots and I used whole grain Bow Tie pasta as I could find the kind called for. I think a different kind of mushrooms than your typical white whatever in the grocery store would be good. My kids like it too.
It's decent as leftovers, but best the day it's made, the pasta gets a little soft after sitting in the fridge. Don't leave out the basil, it really adds that little something.