Creamy Alfredo Lasagna Soup
A rich and comforting soup that brings the beloved flavors of traditional lasagna into a cozy dish, perfect for chilly evenings or family gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 5 pieces lasagna noodles, broken into pieces For a comforting base
- 4 cups baby spinach Adds fresh color and nutrients
- 0.5 lb ground sausage Provides savory flavor
- 5 cups low-sodium chicken broth The soup foundation
- 3 tbsp butter Lends creamy richness
- 1 tsp dried oregano Hints earthy aroma
- 8 oz mushrooms, sliced For delightful texture
- 0.5 tsp dried basil Adds classic Italian flavor
- 3 tbsp flour Helps thicken the soup
- 1 cup milk To achieve creamy consistency
- 2 cloves garlic, minced For a savory punch
- 1 small onion, chopped Adds sweetness and depth
- 1 cup Parmesan cheese, grated For an irresistible finish
Instructions
Preparation
- In a large pot over medium heat, cook the ground sausage until no longer pink, breaking it into crumbles with a wooden spoon.
- Add the chopped onion and sliced mushrooms to the pot; cook for 5-6 minutes until both are soft and tender, stirring occasionally.
- Stir in the minced garlic and baby spinach; cook until the spinach wilts, about 1-2 minutes.
- Pour in the low-sodium chicken broth and bring to a simmer. Allow to simmer gently for about 5 minutes.
- Toss in the broken lasagna noodles, along with the dried oregano and basil, stirring well. Simmer for 10-12 minutes until noodles are tender.
- In a separate pan, melt the butter over medium heat, then whisk in the flour. Cook for 1 minute to create a roux.
- Slowly add the milk while whisking continuously. Cook until the mixture thickens, about 3-5 minutes, then stir in the grated Parmesan cheese until smooth.
- Gently stir the Alfredo sauce into the soup base, mixing thoroughly to combine. Serve hot.
Notes
Feel free to add more vegetables like zucchini or bell peppers for additional flavor. Use leftover chicken or turkey for a quick variation.