Lasagna Soup Kathy Virgin

1 lb ground meat

1/2 lb ground Italian sausage

2 cups chopped onions

1 cup sliced carrots

2 T. minced garlic

4 cups plus chicken broth

1 (14 oz.)can Italian-style chopped

tomatoes

1 can tomato sauce

1 cup plus pasta*

2 cups fresh spinach, broken in smaller

pieces

1 cup fresh mozzarella cheese

4 t. thinly sliced fresh basil

1/4 cup parmesan cheese (optional)

Brown meat. Add onions and carrots; sauté 3 minutes. Stir in garlic and onions and sauté another 3 min. Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta * (break lasagna noodles into smaller pieces or choose another smaller pasta such as campanelle or mafalda that resembles lasagna noodles)

and simmer until cooked, about 10 minutes. Add more broth or tomato sauce for desired consistency. Can add salt & pepper. Stir in spinach & part of the basil just before serving till slightly wilted. Place shredded cheese into serving bowls and pour soup on top. Optional—garnish with parmesan cheese and basil. Another optional addition is sliced mushrooms with the garlic.

Note: I used 1 tsp. dry basil in place of the fresh.