Anyways, this recipe comes from an adapted version from Paula Deen. I mean we all love Paula Deen, but I don't need to eat a whole stick of butter in my soup.
The original recipe calls for ground beef or turkey, but I substituted mushrooms in to make it veggie friendly!
The whole thing cooks for another 5-10 minutes until the noodles are soft. Pour into a bowl and cover with shredded mozzarella and parmesan cheese, and a little bit of basil and enjoy!
Next time I think I may throw the soup in the broiler with the cheese on top to get some of that melty, cheesy goodness :) Overall though, it was a great dish and a perfect addition to my fall menu!