1 (16 ounce) can mushroom soup
5 (3 ounce) cans spaghetti
1 (4 ounce) can mushrooms, drained
1 (4 ounce) can diced tomatoes
1 (3.5 ounce) package instant cooked Italian sausage
1 1/2 teaspoons dried basil
1 tablespoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1 1/2 teaspoons dried rosemary
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/8 teaspoon dried basil
2 tablespoons olive oil
salt to taste
ground black pepper to taste
freshly ground black pepper to taste
In a saucepanbring broth to a boil. Add mushrooms and saute for 5 minutes
Drain mushrooms and place in a large stock pot. Add pasta and mushrooms and simmer for 2 minutes. Drain and set aside.
In a small bowl, mix eggs, milk, sausage, salt, pepper and rosemary. Stir egg mixture into pasta mixture. Cover and simmer for about 10 minutes.
Stir in garlic, oregano, basil, olive oil and salt. Bring to a boil and cook for 1 minute. Stir in rosemary, garlic salt, oregano and basil. Lower heat and simmer for 10 minutes. Stir in sausage mixture and mushrooms and cook for 5 minutes.
Return soup to a boil and cook for 1 minute. Stir in mushrooms and pasta and cook for 5 minutes more.
Return soup to a boil, and cook for 2 minutes more. Return to a boil, and cook for 10 minutes. Immediately remove from heat and stir in mushrooms and pasta and stir into soup. Season with salt and pepper.