Description
This comforting and creamy Alfredo Lasagna Soup is the perfect hearty meal! With a rich blend of sausage, mushrooms, and baby spinach, it’s topped with a luscious Parmesan Alfredo sauce for an indulgent twist. Perfect for cozy dinners!
Ingredients
Scale
-
For the Soup:
- 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
For the Alfredo Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup Parmesan, grated
Instructions
- Brown the Sausage: In a large saucepan over medium heat, brown the ground sausage. Add the chopped onion and sliced mushrooms, and cook for 5-6 minutes over medium-low heat until softened.
- Add Garlic and Spinach: Stir in the minced garlic and baby spinach, cooking for 1 minute until the spinach wilts.
- Simmer Broth: Add the chicken broth to the pan and bring to a simmer. Let it simmer for 5 minutes.
- Add Noodles & Herbs: Add the broken lasagna noodles, dried oregano, and basil. Bring the soup to a low boil and cook for 10-12 minutes or until the noodles are tender.
- Make the Alfredo Sauce: In a separate skillet, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute until bubbling.
- Add Milk & Cheese: Slowly whisk in the milk, continuing to whisk until the mixture thickens, about 3-5 minutes. Turn off the heat and slowly whisk in the grated Parmesan. If needed, heat over low to fully melt the cheese and create a creamy sauce.
- Combine: Slowly pour the Alfredo sauce into the soup, whisking constantly until well incorporated and creamy.
Notes
- You can use ground turkey or chicken sausage as a lighter alternative to pork sausage.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the soup.
- If you prefer, you can prepare the Alfredo sauce in advance to save time.
- This soup is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg