Instructions:
Step 1
In a large pot, cook the ground sausage over medium heat until browned.
Step 2
Stir in the diced onion and sliced mushrooms.
Step 3
Cook until softened.
Step 4
Add the minced garlic and spinach. Cook for a couple of minutes until the spinach wilts.
Step 5
Pour in the chicken broth and bring to a gentle simmer for about 5 minutes.
Step 6
Add the broken lasagna noodles, dried oregano, and dried basil. Cook for 10-12 minutes, or until the noodles are tender.
Step 7
In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns light golden.
Step 8
Gradually add the milk, stirring constantly until the mixture thickens.
Mix in the Parmesan cheese until smooth.
Pro Tips:
Protein Swap: For a lighter option, use turkey sausage or ground chicken instead of pork sausage.
Veggie Boost: Add extra vegetables like bell peppers, zucchini, or peas for added nutrition and flavor.
Cheese Lovers: Top your soup with additional Parmesan or mozzarella just before serving for a richer taste.
Make-Ahead: Prepare the soup in advance and store it in the fridge for up to three days or freeze for up to three months. Just reheat before serving!
Nutrition Facts (Per Serving, Makes 6 Servings):
Calories: 420
Protein: 20g
Carbohydrates: 28g
Fat: 25g (Saturated Fat: 12g)
Fiber: 2g
Sodium: 950mg