Creamy Alfredo Lasagna Soup
Ingredients:
½ 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 into pieces
1 tsp dried oregano
½ tsp dried basil
3 tbsp butter
3 tbsp flour
1 cup milk
1 cup grated Parmesan cheese
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Instructions:
1. In a large saucepan over medium heat, brown the sausage until fully cooked. Add the chopped onion and sliced mushrooms, and cook for 5–6 minutes over medium-low heat until softened.
2. Stir in the garlic and spinach, cooking for about 1 minute until the spinach begins to wilt.
3. Pour in the chicken broth and let the mixture simmer for 5 minutes.
4. Add the broken lasagna noodles, oregano, and basil. Bring to a gentle boil and cook for 10–12 minutes, or until the noodles are tender.
5. In a separate skillet over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly until the mixture bubbles.
6. Gradually whisk in the milk, continuing to stir until the sauce thickens and becomes smooth, about 3–5 minutes.
7. Remove from heat and slowly whisk in the Parmesan cheese. If the cheese doesn’t melt completely, return the pan to very low heat and whisk until creamy and smooth.
8. Gradually whisk the Alfredo mixture into the soup until fully combined and creamy.
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