Creamy Alfredo Lasagna Soup (Print)
A comforting bowl of creamy Alfredo soup with lasagna noodles and fresh spinach.
# Ingredients:
01 -
1/2 lb ground sausage
02 -
1 small onion, chopped
03 -
8 ounces mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
4 cups baby spinach
06 -
5 cups low-sodium chicken broth
07 -
5 lasagna noodles, broken
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon dried basil
10 -
3 tablespoons butter
11 -
3 tablespoons flour
12 -
1 cup milk
13 -
1 cup Parmesan, grated
# Directions:
01 -
Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook for 5-6 minutes over medium-low heat.
02 -
Add garlic and spinach and cook for 1 minute while stirring.
03 -
Add chicken broth and simmer for 5 minutes.
04 -
Add broken lasagna noodles, oregano, and basil, and bring to a low boil. Cook for 10-12 minutes or until the noodles are tender.
05 -
Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.
06 -
Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.
07 -
Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly.
08 -
When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.