Cheesy Lasagna Soup (Print Version)

# Ingredients:

01 - 1/2 pound ground sausage.
02 - A small onion, chopped.
03 - 2 garlic cloves, minced.
04 - 8 ounces of mushrooms, cut thin.
05 - 4 cups of fresh spinach leaves.
06 - 5 lasagna sheets, snapped into pieces.
07 - 5 cups chicken stock (reduced salt).
08 - 1 teaspoon dried basil.
09 - 1 tablespoon dried oregano.
10 - 3 tablespoons all-purpose flour.
11 - 3 tablespoons of butter.
12 - 1 cup milk.
13 - 1 cup grated Parmesan cheese.

# Instructions:

01 - In a big pot, fry sausage until browned.
02 - Toss in onion and mushrooms, cooking for about 5 minutes till softened.
03 - Stir in garlic and spinach, cook for 1 minute.
04 - Add chicken stock and let it simmer for 5 minutes.
05 - Toss in the broken noodles, basil, and oregano. Keep it simmering gently.
06 - Keep noodles cooking for about 10 minutes until soft.
07 - Heat butter in a second pan. Stir in flour and cook for a minute.
08 - Slowly pour in milk, keep mixing until it's creamy (3-5 minutes).
09 - Turn off the burner and mix cheese into the sauce until it melts.
10 - Combine the cheesy sauce with the soup, stirring thoroughly.

# Notes:

01 - Tastes like lasagna but simpler to make.
02 - Leave out meat for a vegetarian option.
03 - Throw in extra vegetables if you'd like.

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