Brown the Sausage:
In a large saucepan, brown the ground sausage over medium heat. Once browned, add the chopped onion and sliced mushrooms. Cook for 5-6 minutes on medium-low heat until the onions and mushrooms soften.

Add Garlic and Spinach:
Add the minced garlic and spinach to the pan and cook for 1 more minute, stirring frequently.

Simmer the Broth:
Add the chicken broth to the saucepan and bring to a simmer for 5 minutes.

Add Lasagna Noodles:
Add the broken lasagna noodles, oregano, and basil. Bring the soup to a low boil and cook for 10-12 minutes, or until the noodles are tender.

Make Alfredo Sauce:
In a separate skillet over medium-low heat, melt the butter. Whisk in the flour and continue cooking for 1 minute, ensuring the mixture bubbles but doesn’t burn. Slowly whisk in the milk, cooking for 3-5 minutes until the mixture thickens.

Combine and Finish:
Turn off the heat and slowly whisk in the grated Parmesan cheese until the mixture is smooth and creamy. If the cheese doesn’t melt right away, place it over very low heat, whisking constantly until fully melted.

Combine Alfredo Sauce with Soup:
Slowly pour the creamy Alfredo mixture into the soup, whisking to combine. Stir until fully incorporated and creamy.

Serve:
Serve hot and enjoy your delicious, creamy lasagna soup!