Ingredients: 1 pound bulk Italian sausage, browned and drained 2 cups chopped onions 1 cup diced carrots 2 cups sliced mushrooms 2 tablespoons minced garlic 4 cups chicken broth 1 can (14½ ounces) Italian-style stewed tomatoes, chopped 1 can (10 ounces) tomato sauce ½ teaspoon crushed red pepper flakes 1 cup mafalda pasta (or flat, wide ribbon pasta) 2 cups fresh spinach, chopped 1 cup diced provolone cheese or fresh mozzarella cheese ¼ cup shredded Parmesan cheese, shredded 4 teaspoons thinly sliced fresh basil

Directions: Brown sausage in large saucepan over medium-high heat; drain. Add onions, carrots, mushrooms, and garlic; cook and stir 3 minutes. Add broth, stewed tomatoes, and tomato sauce and bring to a boil. Add pasta and simmer until cooked, about 10 minutes or according to package directions. Stir in spinach and cook until it is wilted. Place ½ cup provolone or fresh mozzarella cheese into each of four serving bowls and pour soup on top. Garnish with Parmesan and basil. Makes 8 cups soup. (Recipe from Cuisine Magazine; submitted by Lynn Jeffers of Jesup) *See more recipes in our soups & stews collection