Description

Cooler weather calls for warm comforting soups and this one is definitely that. This one makes a scrumptious meal and will make it look like you spent the whole day cooking in the kitchen.

Ingredients

• 1/2 lb. Jimmy Dean all-natural bulk pork sausage, also known as breakfast sausage
• 1 small onion, chopped
• 8 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 4 c. baby spinach
• 5 c. low-sodium chicken stock/broth
• 5 lasagna noodles, broken into pieces
• 1 t. dried oregano
• 1/2 t. dried basil
• 3 T. butter
• 3 T. flour
• 1 c. milk
• 1 c. Parmesan, grated

Steps

1. Brown ground sausage in large saucepan over medium heat; discard grease. Add onion and mushrooms; cook 5-6 minutes over medium-low heat. Add garlic and spinach; cook for 1 minute, stirring constantly. Add chicken stock/broth; simmer 5 minutes. Add broken lasagna noodles, oregano and basil; bring to a low boil; cook 10-12 minutes or until noodles are tender.
2. Meanwhile, in a skillet over medium-low heat, melt butter; whisk in flour; continue cooking for 1 minute, whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes. Remove from heat; slowly whisk in Parmesan cheese. If cheese is not melting, place it over very low heat while whisking constantly. When cheese is fully melted and mixture is creamy, slowly whisk it into the soup mixture.