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 into pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup grated Parmesan cheese
Brown the Sausage & Vegetables:
In a large saucepan, cook the ground sausage over medium heat until browned.
Add the chopped onion and sliced mushrooms, and cook for 5-6 minutes on medium-low heat until the veggies are softened.
Add Garlic & Spinach:
Stir in the minced garlic and baby spinach, cooking for about 1 minute until the spinach starts to wilt.
Simmer with Broth & Noodles:
Pour in the chicken broth and bring it to a gentle simmer.
Add the broken lasagna noodles, dried oregano, and basil.
Increase the heat slightly to bring it to a low boil, then reduce to simmer. Cook for 10-12 minutes, or until the noodles are tender.
Prepare the Alfredo Sauce:
While the soup is simmering, in a separate skillet, melt the butter over medium-low heat.
Whisk in the flour and continue stirring for 1 minute until it forms a bubbling paste.
Gradually whisk in the milk until smooth and thickened (about 3-5 minutes).
Turn off the heat and slowly whisk in the grated Parmesan cheese. If it doesn’t melt immediately, place over low heat and whisk continuously until creamy.
Combine Alfredo Sauce with Soup:
Slowly whisk the creamy Alfredo mixture into the soup, stirring continuously to incorporate.
Serve:
Ladle the creamy, hearty soup into bowls and serve hot. Optional: Top with extra Parmesan cheese or a sprinkle of fresh parsley for garnish.
Tip: This soup is great with a side of crusty bread for dipping!
