This soup was given to me by a dear friend. I asked for the recipe and she made a copy of hers and mailed it to me. The recipe had hand written notes for adjustments. I love that others before me found improvements and wrote them down. I'll look for the picture and add it to the post if I can find it.
This is the easiest soup you will ever make and its full of flavor.
1 lb sweet Italian sausage (We like it from Roth's) you can also get a spicy sausage for an extra kick.
2 cups onions, chopped
1 cup of carrots, diced or sliced
2 cups of mushrooms sliced
2 T. Minced garlic
4 cups or more of chicken broth
1 can of Italian style stewed tomatoes chopped (14.5 oz)
1 can of tomato sauce (10.75 oz)
1 cup of mafalda pasta (we use rotini because mafalda is hard to find)
2 cups of fresh spinach
1/4 cup Parmesan cheese shredded
4 t of thinly sliced fresh basil
-Brown sausage in a large pot over medium-high heat.
-Add onions and carrots; sauté for 3 minutes.
-Stir in mushrooms and garlic, and sauté 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.
-Stir in spinach and cook until wilted.
-Serve and garnish with Parmesan & basil.
I slice a baguette, rub it with raw garlic, drizzle olive oil over bread and toast it in the oven until it's lightly golden brown.
You can also serve it with croutons.