So, here is what you need:
1lb bulk Italian sausage
2 c chopped onion
2 c diced carrots
2 c sliced fresh mushrooms
2 T minced garlic
4 c chicken broth
1 can (15.5oz) Italian-style stewed tomatoes, chopped
1 can (15oz) pasta sauce
1 cup uncooked Mafalda pasta
2 1/2 c chopped fresh spinach
1 c provolone, mozzarella, or your choice of cheese
Brown the sausage in a large saucepan over med-high heat. I could not find bulk Italian sausage last time I went grocery shopping (seriously? I searched the entire store) so I used links, but took the casing off.
Add the carrots and onions. Saute 3 minutes, stirring frequently.
Stir in mushrooms and garlic. Or, if you're like me and absolutely loathe even the idea of mushrooms, leave them out. Saute another 3 minutes, stirring frequently.
Add broth, stewed tomatoes (I used diced tomatoes because I was feeling lazy and didn't want to chop up a bunch of mushy tomatoes), and pasta sauce. Bring to a boil. Drop in pasta (I used Radiatore because I've never even HEARD of Mafalda) and simmer until just cooked, about 10 minutes or according to package directions.
Just before serving, stir in spinach and cook until just wilted.
Place some cubed mozzarella cheese (or what you THOUGHT was mozzarella, but when you pulled it out of the fridge it turned out to be monterey jack, oy) in the bottom of your serving bowl. This is seriously the best part, all the wonderful cheesy goodness on the bottom of the bowl.
Ladle the soup over the top. Top with grated parmesan and freshly chopped basil.
This soup is soooooo good. I'm sure you could add some other veggies in there as well, or use whatever type of noodle or meat you want. My husband LOVES it, and it's hard to make a soup that he loves. It's not very soupy, but very very VERY hardy, which is probably why he likes it so much.
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