Brown the Sausage:

• In a large saucepan, brown the ground sausage over medium heat. Break the sausage apart with a spoon as it cooks.

2. Add the Vegetables:

• Add the chopped onion and sliced mushrooms to the pan with the sausage. Cook for 5-6 minutes over medium-low heat, until the vegetables are softened.

3. Add Garlic and Spinach:

• Stir in the minced garlic and cook for 1 minute. Then add the baby spinach and cook for another minute until it wilts down.

4. Add Chicken Broth:

• Pour in the low-sodium chicken broth and bring it to a simmer. Let the mixture simmer for 5 minutes, allowing the flavors to combine.

5. Add the Lasagna Noodles:

• Add the broken lasagna noodles, dried oregano, and dried basil to the pan. Bring the mixture to a low boil and cook for 10-12 minutes, or until the noodles are tender.

6. Make the Alfredo Sauce:

• In a separate skillet over medium-low heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, whisking constantly until the mixture starts to bubble.
• Slowly whisk in the milk and cook for 3-5 minutes, until the mixture thickens and becomes smooth.

7. Add Parmesan Cheese:

• Turn off the heat and slowly whisk in the grated Parmesan cheese. If the cheese does not fully melt, place the skillet over very low heat and continue whisking until smooth and creamy.

8. Combine and Finish:

• Slowly pour the Alfredo sauce into the soup mixture, whisking constantly to combine. Stir well until the soup becomes creamy and everything is well integrated.

9. Serve:

• Ladle the soup into bowls and serve hot, garnished with extra Parmesan cheese if desired. Enjoy!