Instructions
- Brown the sausage. In a large saucepan over medium heat, brown the ground sausage, breaking it apart as it cooks. Once browned, add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium-low heat, until the vegetables are softened and the onions are translucent.
- Add garlic and spinach. Add the minced garlic and spinach to the pot, stirring for 1 minute, or until the spinach wilts and becomes tender. This will infuse the soup with flavor while keeping the spinach vibrant and fresh.
- Simmer the soup base. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
- Cook the lasagna noodles. Add the broken lasagna noodles, oregano, and basil to the pot. Stir well, and bring the soup to a low boil. Cook for 10-12 minutes, or until the noodles are tender and have absorbed some of the broth.
- Make the creamy Alfredo sauce. In a separate skillet over medium-low heat, melt the butter. Whisk in the flour and continue cooking for about 1 minute, whisking constantly, until the butter and flour mixture begins to bubble and form a roux.
- Whisk in the milk. Slowly whisk in the milk, cooking for 3-5 minutes, or until the mixture thickens and becomes smooth and creamy. Once it has thickened, turn off the heat and stir in the grated Parmesan cheese. If the cheese isn’t melting fully, place the skillet over low heat and whisk until smooth and melted.
- Combine the sauces. Slowly pour the creamy Parmesan mixture into the soup, stirring continuously to incorporate it evenly. The soup should become rich and velvety, with a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve. Ladle the creamy lasagna soup into bowls and serve hot. Garnish with additional Parmesan cheese or fresh parsley if desired.
Serving Notes
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