ITALIAN SAUSAGE AND PORTABELLA MUSHROOM SOUP

1 pound 96 to 98% fat free spicy or sweet Italian sausage
3 large cloves garlic, pressed or minced
2 cups chopped or sliced portabella mushrooms fins removed
1 cup onion, chopped
2 carrots cut in half lengthwise, then thinly sliced
1 roasted red bell pepper chopped
2 stocks celery, thinly sliced
1 (28 oz.) can chopped tomatoes and juice
8 cups water mixed with 3 tablespoons chicken soup base
1 (6 oz.) can tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground black pepper to taste
1 cup uncooked pasta
1/2 cup dry white or red wine
2 cups coarsely shredded fresh spinach leaves
1/2 cup fresh chopped basil
1 teaspoon extra virgin olive oil
5 tablespoons fresh grated Asiago or other hard Italian cheese

Remove casings from sausage. Preheat medium sized nonstick fry pan over medium heat and add sausage to pan. As sausage cooks, break up into smaller pieces. Drain cooked sausage on paper towels if necessary and set aside.

Lightly spray a non stick or stick resistant 8 to 10 quart Dutch oven or stockpot over medium for 2 to 3 minutes. Saute garlic until lightly browned and fragrant, add mushrooms, onion, carrot, roasted pepper, and celery stirring often until vegetables are tender crisp.

Add tomatoes and their liquid, chicken soup base with water, tomato paste, dried herbs, salt and pepper to vegetables. Increase heat medium high and bring to low boil, reduce heat to low and simmer 30 to 40 minutes.

While soup is simmering; cook pasta according to package directions reducing cooking time by 3 to 4 minutes. Pasta should be slightly underdone. Rinse pasta with cold water and set aside to drain.

Add wine, pasta, and sausage to the soup mixture and continue to simmer until pasta is tender 2 to 5 minutes.

Stir in spinach, fresh basil and olive oil; adjust seasonings if necessary. Serve with cheese on the side.

Yield: About 8 to 10 - two cup servings each
Source: Adapted from source: Lighten Up: The Art of Low Fat Gourmet Cooking, by Mary E. Ross