In a large dutch oven pot over medium high heat, add the butter.

Once the butter is melted, add the ground sausage. Sauté until browned, about 6-8 minutes.

Add the chopped onions and minced garlic to sauté until fragrant and the onions are translucent, about 2-3 minutes.

Stir in the dried herbs and flour.

Add the spinach and stir until slightly wilted, about 1 minute.

Add the chicken broth, milk, and heavy cream. Bring to a boil.

Add the broken-up lasagna noodles and cook until pasta is al dente, about 8-10 minutes.

Stir in the grated parmesan and enjoy warm!