Ingredients
1 1/3
cups frozen sausage-style soy-protein crumbles
1
cup sliced fresh mushrooms
1/2
cup coarsely chopped onion (1 medium)
1
can (18.5 oz) Progresso™ Light Italian-style vegetable soup
3/4
cup uncooked bow-tie (farfalle) pasta (2 oz)
2
cups fresh baby spinach leaves
1/4
cup shredded mozzarella or Parmesan cheese (1 oz)
Preparation
In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.
