Nana Pat’s Lasagna Soup

Ingredients

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

Method

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.

Nana Pat

With a love of cooking and baking that spans almost 60 years, the author of the cookbook "Mmm Something Smells Good" which saw several reprints to keep up with demand. Being diagnosed with Celiac Disease more than 30 years ago, she has experimented and with great success now only creates and makes her recipes with gluten free flour and other ingredients. Nana Pat finds no greater joy than watching her children, grandchildren and now great grandchildren cooking and enjoying her recipes.