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Creamy Alfredo Lasagna Soup

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A hearty and creamy soup combining sausage, mushrooms, spinach, and broken lasagna noodles in a rich Parmesan cheese broth, perfect for cold winter months.

Ingredients

Scale
  • 1/2 lb ground sausage
  • 1 small onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups baby spinach
  • 5 cups low sodium chicken broth
  • 5 lasagna noodles, broken
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup Parmesan cheese, grated

Instructions

  1. Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook for 5-6 minutes over medium-low heat.
  2. Add garlic and spinach and cook for 1 minute while stirring.
  3. Add chicken broth and simmer for 5 minutes.
  4. Add broken lasagna noodles, oregano, and basil, and bring to a low boil.
  5. Cook for 10-12 minutes or until the noodles are tender.
  6. Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute, whisking constantly until bubbling.
  7. Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
  8. Turn off heat and slowly whisk in Parmesan cheese. If cheese does not melt, place over very low heat and whisk until creamy.
  9. Slowly add the cheese mixture to the soup, whisking to combine.

Notes

Use low sodium chicken broth to control saltiness. Broken lasagna noodles should be cooked until tender but not overcooked. Stir Parmesan cheese mixture constantly to avoid clumps.

Nutrition

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