Italian Sausage Soup
From Shannon Hyer via Shelley 1 lb. ground Italian Sausage 2 C. chopped onion 1 C. diced carrot 2 C. sliced button mushrooms (I leave these out because I HATE mushrooms) 2 T. garlic, minced 4 C. Chicken or beef broth 1 can Italian stewed tomatoes (14 1/2 oz) 1 C. mafalda or campenella pasta (I used another nice looking pasta) 2 C. fresh spinach, chopped (1 can great Northern beans) (2 small zucchini, cubed) serve or garnish with...provolone or mozzarella cheese, parmesan cheese or thinly sliced basil brown sausage over medium heat add onion and carrot, saute 3 minutes add mushrooms and garlic, saute 3 minutes add broth and tomatoes...bring to a boil add pasta and simmer till al dente add spinach and cook 1 minutes or until wilted...enjoy...It's fast and easy and yummy!