Cheesy Lasagna Soup (Print Version)

# Ingredients:

01 - 1 small onion, chopped up.
02 - 1/2 lb ground sausage.
03 - 2 garlic cloves, finely minced.
04 - 8 oz mushrooms, thinly sliced.
05 - 4 cups fresh spinach leaves.
06 - 5 lasagna noodles, snapped into pieces.
07 - 5 cups low-sodium chicken stock.
08 - 1/2 spoon dried basil.
09 - 1 spoon dried oregano.
10 - 3 spoons plain flour.
11 - 3 spoons butter.
12 - 1 cup milk.
13 - 1 cup shredded Parmesan cheese.

# Instructions:

01 - In a large pot, brown the sausage completely.
02 - Toss in the onions and mushrooms. Cook for 5-6 minutes until softened.
03 - Stir in garlic, then spinach, and cook for just a minute.
04 - Add the broth to the pot and simmer for about 5 minutes.
05 - Break the noodles into smaller pieces and toss them in with basil and oregano. Keep simmering.
06 - Let it cook until the noodles are nice and tender, about 10-12 minutes.
07 - In another small pan, melt butter. Stir in some flour and cook for a minute.
08 - Slowly pour in milk while stirring. Keep mixing until it thickens, about 3-5 minutes.
09 - Turn the heat off and stir in Parmesan cheese until melted and smooth.
10 - Pour the cheesy sauce into the soup pot. Stir it all together.

# Notes:

01 - Tastes like lasagna but without all the hassle.
02 - Skip the sausage to make it veggie-friendly.
03 - Add more veggies if you'd like to spice it up.

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