In a large pot, heat over medium heat, and add your choice of sausage. Brown the sausage for 5–7 minutes until it's fully cooked, breaking it apart with a wooden spoon until no pink remains.

Once the sausage is cooked, stir in 1 chopped onion and 2 cloves of minced garlic. Sauté for about 3–4 minutes until the onion is translucent and fragrant.

Pour in 6 cups of chicken broth (or vegetable broth for a vegetarian option) into the pot. Bring the mixture to a gentle simmer over medium-high heat.

Stir in 8 ounces of lasagna noodles, breaking them apart if necessary to fit. Cook according to the package instructions, around 9–12 minutes, until al dente.

Reduce the heat to low and mix in 1 cup of heavy cream and 1 cup of your choice cheese. Stir continuously for about 3–4 minutes until the cheese melts.

Finally, stir in 4 cups of fresh spinach and cook for about 2 minutes until the spinach wilts.