Ingredients
Units
Scale
- 1 lb Italian turkey sausage
- 1 cup mafalda pasta, uncooked
- 4 cups chicken broth
- 15 oz tomato sauce
- 14.5 oz Italian-seasoned diced tomatoes
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cups chopped onions
- 4 cloves minced garlic
- 2 cups sliced fresh mushrooms
- 2 cups chopped spinach
- 4 tsp fresh basil, thinly sliced
Instructions
- Brown the turkey sausage in a large soup pot over medium heat until browned, about 5 minutes.
- Add chopped onions, sliced mushrooms, and minced garlic. Sauté for a few minutes until tender.
- Pour in the chicken broth, tomato sauce, and diced tomatoes; stir to combine and bring to a boil.
- Stir in the uncooked mafalda pasta and cook for about 10 minutes, stirring occasionally.
- Add chopped spinach, shredded mozzarella, and grated Parmesan; stir until cheese melts.
- Turn off the heat and add fresh basil. Let sit for 2 minutes before serving.
Notes
For a vegetarian version, swap turkey sausage for plant-based sausage or lentils.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg