Creamy Alfredo Lasagna Soup

1. Cook the Sausage:

Heat a large saucepan over medium heat. Add the ground sausage and cook until browned, breaking it into small crumbles.

2. Add Vegetables:

Add the chopped onion and sliced mushrooms to the browned sausage. Cook for 5-6 minutes until the onions become translucent and the mushrooms soften.

3. Add Garlic and Spinach:

Stir in the minced garlic and baby spinach. Cook until the garlic is fragrant and the spinach wilts.

4. Simmer with Broth:

Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5 minutes.

5. Add Noodles and Seasoning:

Break the lasagna noodles into pieces and add them to the soup along with the oregano and basil. Cook for 10-12 minutes until the noodles are tender.

6. Prepare Alfredo Sauce:

In a separate skillet, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute to form a roux.

7. Gradually Add Milk:

Slowly whisk in the milk, cooking until the sauce thickens, about 3-5 minutes.

8. Add Parmesan Cheese:

Remove from heat and whisk in the Parmesan cheese until melted and smooth.

9. Combine and Serve:

Slowly whisk the prepared Alfredo sauce into the soup. Stir until fully combined, creating a rich, creamy texture. Serve hot.