Lasagna Soup

In the fall of 2008 I created this soup with inspiration from Good Things Utah.  It was a dinner staple until mid 2010.  Originally I would use 1/2 pound of Jimmy Dean sausage, but this time I used ground turkey.

Recipe
1/2 pound of ground meat (turkey, sausage or beef)
1 can of chicken broth
1 can diced tomatoes
2 cups of pasta
Cheeses like Mozzarella or Parmesan

Vegetable suggestions
(aim for about 1 cup for each vegetable)

diced carrots
baby spinach
diced zucchini
onion
mushrooms

Herb/spice suggestions
(to taste)

Italian seasoning
Parsley
onion powder/dried onions
garlic powder
black pepper
salt

Instructions
Cut carrots and begin to boil in a medium saucepan.  If you'd like to use an onion, dice and begin to sautee in a skillet.  Brown ground meat in a skillet until cooked through.  (I like to spice the ground turkey to ensure more flavor.)  In the skillet, add cans of chicken broth and diced tomatoes. Simmer until bubbly.  Stir in all herbs and spices into the meat/sauce mixture.

Meanwhile, add any other vegetables into the medium saucepan to soften.  Make sure there is enough water to cook two cups of pasta.  Add pasta to the boiling water. 

Add baby spinach in the skillet after pasta begins to cook.  After the pasta has cooked and the baby spinach has wilted, drain the pasta and vegetables returning them to the saucepan.  Mix the meat/sauce/spinach mixture into the pasta. 

One suggestion is add the cheese to the bottom of the bowl and ladle the hot soup into the bowl.  Or just top the soup with your cheese of choice.