6lasagna noodles, broken into 1 to 2 inch piecesregular not oven-ready noodles
3-4cupsfresh baby spinach
4ouncesfresh or cubed mozzarella cheesefor serving
Parmesan cheesefor serving
Brown the sausage on medium-high heat in a large heavy-bottomed saucepan until browned through, breaking into small pieces as the sausage cooks. Add the onion, garlic, and carrots and continue to cook for 3- 5 minutes or until the onions begin to soften. Drain off any remaining grease, and return the meat to the pan.
Add the chicken broth, diced tomatoes, tomato sauce, and spices to the sausage mixture and bring to a boil. Once bubbling, reduce the heat to a medium-low and simmer for 20 minutes.
Add the pasta and cook for 8-10 minutes, or until the pasta is nearly tender. Stir in the spinach and cook for an additional minute or two to wilt. Turn off the heat.
Ladle the soup over chunks of cubed cheese and then top with grated Parmesan cheese, as desired.
Cheese: For serving, fresh mozzarella is best, but a regular block of mozzarella or provolone cheese cubed into small pieces will work as well. Noodles: Instead of lasagna noodles, use capanelle, rotini, or elbow noodles.Spaghetti Sauce: Use your favorite store-bought or homemade spaghetti or marinara sauce. Storage: Leftovers can be stored in the refrigerator for up to 4 days. Keep in mind that the noodles will swell as they sit in the broth. You may want to add a splash of stock or water to the soup before gently reheating on the stove or in the microwave.