1 (19 1/2 oz) pkg italian turkey sausage links

1 lg onion, chopped

2 med carrots, chopped

2 c sliced fresh mushrooms

3 cloves garlic, minced

1 (32 oz) carton reduced-sodium chicken broth

2 (14 1/2 oz) cans no-salt-added stewed tomatoes

2 (8 oz) cans no-salt-added tomato sauce

2 tsp italian seasoning

6 lasagna noodles, broken into 1″ pieces

2 c coarsely chopped fresh spinach

1 c cubed or shredded part-skim mozzarella cheese

shredded parmesan cheese and minced fresh basil, optional

In a lg skillet, cook the sausage over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5 or 6 qt slow cooker.

Add the onion and carrots to the same skillet; cook and stir 2-4 minutes or until softened. Stir in the mushrooms and garlic; cook and stir 2-4 minutes or until the mushrooms are softened. Transfer to slow cooker. Stir in the broth, tomatoes, tomato sauce and italian seasoning. Cook, covered, on LOW 4-6 hours or until the veggies are tender.

Add the lasagna noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with the parmesan cheese and basil.

8 servings