Creamy Italian White Lasagna Soup

Servings: 6-8

• 2 tbsp. Organic Valley Unsalted Butter
• 3-4 links Spicy Italian Sausage, removed from casing
• 1 Yellow Onion, finely chopped
• 3 Garlic Cloves, minced
• 3-4 cups Baby Spinach
• 2 tbsp. Italian Herb Seasoning
• 1 tbsp. Flour
• 6 cups Chicken Broth
• 1 cup Organic Valley Whole Milk
• ½ cup Organic Valley Heavy Cream
• 8 oz. Lasagna Noodles, broken up
• ½ cup Freshly Grated Parmesan, plus more for serving

1. In a large dutch oven pot over medium high heat, add the butter.
2. Once the butter is melted, add the ground sausage. Sauté until browned, about 6-8 minutes.
3. Add the chopped onions and minced garlic to sauté until fragrant and the onions are translucent, about 2-3 minutes.
4. Stir in the dried herbs and flour.
5. Add the spinach and stir until slightly wilted, about 1 minute.
6. Add the chicken broth, milk, and heavy cream. Bring to a boil.
7. Add the broken-up lasagna noodles and cook until pasta is al dente, about 8-10 minutes.
8. Stir in the grated parmesan and enjoy warm!