Ingredients
1-1/2 pounds bulk Italian sausage1 large onion, chopped2 medium carrots, chopped2 cups sliced fresh mushrooms3 garlic cloves, minced1 carton (32 ounces) chicken broth2 cans (14-1/2 ounces each) Italian stewed tomatoes1 can (15 ounces) tomato sauce6 lasagna noodles, broken into 1-inch pieces2 cups coarsely chopped fresh spinach1 cup cubed or shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheeseThinly sliced fresh basil, optional
Preparation
In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; 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 and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours.
Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.
