Description
Indulge in a warm and comforting bowl of Creamy Alfredo Lasagna Soup, where rich flavors of sausage, spinach, and mushrooms meet creamy Alfredo sauce. Perfect for chilly nights!
Ingredients
Scale
- 1 lb ground sausage
- 1 small onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups baby spinach
- 5 cups low-sodium chicken broth
- 5 lasagna noodles, broken
- 1 tsp dried oregano
- ½ tsp dried basil
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Instructions
- Cook the Sausage: In a large saucepan, brown the ground sausage over medium heat until fully cooked.
- Add the Veggies: Toss in the chopped onion and sliced mushrooms. Cook until tender and the onion is translucent.
- Add Garlic & Spinach: Stir in the minced garlic and baby spinach, cooking just until the spinach wilts slightly.
- Simmer: Pour in the chicken broth and bring to a simmer. Let it cook for about 5 minutes to meld the flavors.
- Add Noodles & Spices: Add the broken lasagna noodles, dried oregano, and dried basil to the soup. Continue to simmer until the noodles are tender, about 10-12 minutes.
- Make the Alfredo Sauce: In a separate skillet, melt the butter over medium heat. Whisk in the flour until smooth, then gradually add the milk, stirring continuously until the sauce thickens. Add the grated Parmesan cheese and whisk until creamy.
- Combine & Serve: Stir the Alfredo sauce into the soup, mixing well. Serve hot and enjoy!
Notes
- For extra flavor, consider adding crushed red pepper flakes for a bit of heat.
- This soup is great for meal prep and can be refrigerated for a few days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes