Creamy Alfredo Lasagna Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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, grated

Instructions

Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook for 5-6 minutes over medium-low heat.
Add garlic and spinach and cook for 1 minute while stirring.
Add chicken broth and simmer for 5 minutes.
Add broken lasagna noodles, oregano, and basil, and 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 butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.
Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.
Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly. When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.