Instructions:
Cook the Sausage:
In a large pot, brown the ground sausage over medium heat, breaking it apart as it cooks.
Add the Vegetables:
Once the sausage is cooked, add the diced onion and sliced mushrooms to the pot. Cook until the vegetables are soft. Then, stir in the minced garlic and spinach. Continue cooking for another minute or so, just until the spinach wilts.
Simmer the Broth:
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to combine.
Add the Pasta and Seasonings:
Stir in the broken lasagna noodles, dried oregano, and basil. Let the soup cook for 10-12 minutes, or until the noodles are tender and cooked through.
Make the Alfredo Sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it turns golden. Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook until the sauce thickens.
Finish the Sauce:
Stir in the grated Parmesan cheese, mixing until the sauce is smooth and creamy.
Combine the Sauce with the Soup:
Pour the Alfredo sauce into the soup and stir well to combine. Let it simmer together for a few more minutes until everything is hot and well-mixed.
Notes:
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