This wonderful recipe comes from Alison Lewis and is on her web site Ingredients, Inc. I love her web site and I suggest you check her out!
Prep: 15 minutes
Cook: 30 minutes
Yield: 8 cups
1 pound mild Italian sausage
1 cup diced onion
1 cup diced carrots
1 (8-ounce) package sliced fresh mushrooms
2 garlic cloves, minced
4 cups low-salt, fat-free chicken broth
1 (14 1/2-ounce) can diced tomatoes with basil and oregano
1 (15-ounce) can tomato sauce
1/2 teaspoon dried Italian seasoning
1 cup mini farfalle pasta (piccolini) “Barilla” makes it
2 cups fresh spinach
2 cups freshly grated Asiago cheese
1/2 cup freshly grated Parmesan cheese
Fresh basil, (optional)
1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.
2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.
