Description
This Creamy Alfredo Lasagna Soup is packed with sausage, mushrooms, spinach, and lasagna noodles, all in a rich Parmesan cheese broth. This hearty, warming soup is 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
- In a large saucepan over medium heat, brown the ground sausage until cooked through.
- Add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium-low heat until softened.
- Stir in minced garlic and baby spinach; cook for an additional minute while stirring until the spinach wilts.
- Pour in the chicken broth and allow to simmer for 5 minutes.
- Stir in the broken lasagna noodles, oregano, and basil. Bring to a low boil.
- Cook for 10-12 minutes, or until the noodles are tender.
- Meanwhile, in a skillet over medium-low heat, melt the butter. Whisk in flour and cook for 1 minute, stirring constantly until bubbling.
- Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
- Turn off the heat and gradually whisk in the Parmesan cheese. If the cheese doesn’t melt, place it over very low heat and whisk constantly until creamy.
- Slowly add the creamy mixture to the soup, whisking continuously until well combined.
Notes
This soup is perfect for meal prep and can be easily frozen for later use.
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg