Ingredients

The following ingredients have 4 Servings
  • 8 ounces ground sausage
  • 1 onion (small - chopped)
  • 8 ounces mushrooms (button or crimini) (sliced )
  • 2 garlic (cloves)
  • 4 cups baby spinach
  • 5 cups chicken broth (low sodium)
  • 5 lasagna noodles (broken into pieces )
  • 1 teaspoon oregano (dried)
  • ½ teaspoon basil (dried)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup parmesan cheese (grated)

Instruction

  • Brown ground sausage in a large saucepan or Dutch oven over medium heat.
  • Add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium heat.
  • While stirring, add garlic and spinach a cook for another 1 minute.
  • Add chicken broth and simmer for 5 minutes.
  • Add in the broken lasagna noodles, the dried oregano, and dried basil. Bring to a low boil.
  • Cook for 10-12 minutes or until the noodles are tender.
  • While the noodles are cooking, in a large skillet over medium-low heat, melt the butter.
  • Whisk in the all-purpose flour and continue to cook for 1 minute, stirring constantly. The roux (flour/butter mixture) should be bubbling.
  • Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
  • Turn off heat and slowly whisk in the Parmesan cheese. When parmesan is fully melted and mixture if creamy, slowly whisk in the creamy sauce mixture into the soup ingredients.