Active Time: 15 minutes • Total Time: 40 minutes • Serves: 4
1 pound Schnucks Signature fresh Italian sausage (salsiccia), casings removed if necessary
1 container (20 ounces) refrigerated fresh precut soup starter mix vegetables or 2 cups chopped onion and 1 cup each chopped carrots and celery
1 package (8 ounces) Schnucks white mushrooms, sliced
1 tablespoon refrigerated Gourmet Garden™ garlic blend
1 carton (32 ounces) less-sodium chicken broth
1 can (15 ounces) Schnucks traditional tomato sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano
1 cup dry campanelle pasta
2 cups packed fresh spinach, coarsely chopped
1/2 (8-ounce) package provolone cheese, diced (about 1 cup)
1/4 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
1. In 5- to 6-quart saucepot, cook sausage over medium-high heat 6 to 7 minutes or until browned, breaking up meat with side of spoon. Add soup starter vegetables and cook 5 minutes, stirring occasionally. Stir in mushrooms and garlic and cook 3 minutes longer or until vegetables are tender.
2. Add broth, tomato sauce and diced tomatoes with their juice; heat to boiling. Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 10 minutes. Add spinach and stir until wilted. Makes about 8 cups.
3. Divide provolone cheese between each of 4 soup bowls; ladle soup over provolone. Sprinkle with Parmesan cheese and basil to serve.
Each serving: about 590 calories, 27 g total fat
(12 g saturated), 60 mg cholesterol, 2020 mg sodium,
56 g carbohydrate, 7 g fiber, 34 g protein