500 Grams Of Italian Sausage (I use 3 Hot & 2 Mild Sausages)
2 Cups Of Chopped Onions
1 Cup Of Diced Carrots
2 Cups Of Sliced Button Mushrooms
2 Tablespoons Of Minced Garlic
4 Cups Of Low-Sodium Chicken Broth
1 Can Of Italian Style Tomatoes (14.5 ounces)
1 Can Of Tomato Sauce (10:75 ounces)
1 Can Of Tomato Paste (8 ounces)
1 Cup Of Gluten Free Penne Pasta
2 Cups Of Fresh Chopped Spinach
1 Cup Of Diced Provolone Or Fresh Mozzarella
I Cup Of Shredded Parmesan
Handful Of Thinly sliced basil leaves
Brown sausage in a large deep pan over medium to high heat.
Add onions and carrots, sauté 3 minutes.
Stir in mushrooms and garlic, sauté 3 minutes more.
Add broth, tomatoes, tomato sauce and tomato paste.
Bring to a boil.
Stir in pasta and cook about 10 minutes.
Stir in spinach, cook until wilted, about 1 minute.
Divide provolone or mozzarella among serving bowls, then ladle in soup over to melt.
Garnish each serving with parmesan and basil leaves.
Yield – 8 servings.