16 ounces hot Italian turkey sausage

2 C. diced onions

1 C. diced carrots

5 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

1/8 tsp. salt

1/8 tsp. pepper

4 C. chicken broth

14 1/2 ounce can fire roasted crushed tomatoes

10 ounces tomato sauce

1 C. dry Campanelle pasta

2 C. chopped fresh spinach

4 ounces diced provolone cheese

1 ounce fresh grated Parmesan cheese

1 T. plus 1 tsp. sliced fresh basil

 

In a Dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat. To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.