Cheesy Lasagna Soup (Print Version)

# Ingredients:

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

# Instructions:

01 - Brown the sausage in a large pot.
02 - Add mushrooms and onions. Cook for about 5 minutes till tender.
03 - Toss in garlic and spinach. Let it cook briefly for one minute.
04 - Add the stock to the pot and let it simmer for five minutes.
05 - Throw in the noodle pieces, oregano, and basil. Let it softly bubble.
06 - Let the noodles cook for 10-12 minutes until they’re tender.
07 - Heat butter in a different pan. Add flour to it and stir for a minute.
08 - Slowly mix in milk while stirring until it thickens (about 3 minutes).
09 - Take off heat. Stir cheese into the sauce until it melts completely.
10 - Blend the cheesy sauce into your soup and combine everything well.

# Notes:

01 - It’s like lasagna without all the hassle.
02 - Skip the sausage if you want a veggie option.
03 - Feel free to toss in extra veggies.

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