Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1 large onion, chopped2 medium carrots, chopped2 cups sliced fresh mushrooms3 garlic cloves, minced1 carton (32 ounces) reduced-sodium chicken broth2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes2 cans (8 ounces each) no-salt-added tomato sauce2 teaspoons Italian seasoning6 lasagna noodles, broken into 1-inch pieces2 cups coarsely chopped fresh spinach1 cup cubed or shredded part-skim mozzarella cheeseOptional: Shredded Parmesan cheese and minced fresh basil
Preparation
In a large skillet, cook sausage over medium-high heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker.
Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours, until vegetables are tender.
Add noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil.
