Description
Experience the indulgent delight of lasagna in an innovative form with this Creamy Spinach and Mushroom Lasagna Soup. It perfectly merges the robust flavors of a classic lasagna with the creamy luxury of Alfredo sauce, making it an ideal choice for those chilly evenings when you desire warmth and comfort in a bowl. This recipe promises not only a burst of delicate flavors but also offers an inviting, hearty meal that’s both satisfying and surprisingly easy to prepare.
Ingredients
- 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
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Step-by-step Directions
1. Cooking the Meat
In a large saucepan over medium heat, cook the ground sausage until brown and no longer pink, ensuring it is thoroughly crumbled and cooked through.
2. Sauteing Vegetables
Add the chopped onion and sliced mushrooms to the saucepan. Continue cooking over medium-low heat for approximately 5-6 minutes, or until the onion becomes translucent and the mushrooms soften.
3. Adding Greens and Garlic
Mix the minced garlic and baby spinach into the saucepan. Cook while stirring for about 1 minute or until the spinach has wilted.
4. Broth Incorporation
Pour the chicken broth into the saucepan, and give everything a good stir. Allow the mixture to simmer for about 5 minutes.
5. Introducing Pasta and Herbs
Stir the broken lasagna noodles, dried oregano, and dried basil into the simmering soup. Increase the heat slightly to bring the soup to a low boil. Cook this for 10-12 minutes, or until the noodles are tender.
6. Making the Roux
In a separate skillet over medium-low heat, melt the butter. Stir in the flour and cook for about 1 minute, until the mixture is bubbling. It’s important to stir continuously to prevent burning.
7. Creating the Cream Sauce
Gradually whisk in the milk into the flour mixture, ensuring you break down any lumps to create a smooth, thickened cream. Remove from the heat immediately once thickened.
8. Adding Cheese
Gently whisk the grated Parmesan into the cream sauce until completely melted. If needed, use very low heat to help the cheese melt without causing the sauce to seize.
9. Combining Everything
Slowly incorporate the creamy cheese mixture into the soup, whisking continuously to combine everything into a smooth, coherent mixture.
Servings & Preparation/Cooking Time
- Servings: Serves 4-6 people
- Preparation Time: 15 minutes
- Cooking Time: Approximately 30 minutes
Tips for Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over medium heat, stirring occasionally, until heated throughout.
- For longer storage, freeze the soup in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Conclusion
Combining the comforting textures and flavors of traditional lasagna with the simplicity and heartiness of a soup, this Creamy Spinach and Mushroom Lasagna Soup is a perfect meal for any day of the week. With its savory layers of meat, vegetables, cheese, and pasta, it promises not only to fulfill hunger but also to deliver a deeply satisfying culinary experience. Enjoy this one-pot meal that brings the essence of Italian cuisine into the comfort of your home.
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Creamy Spinach and Mushroom Lasagna Soup
- Total Time: 52 minute
- Yield: Serves 4-6 people 1x
Description
Experience the indulgent delight of lasagna in an innovative form with this Creamy Spinach and Mushroom Lasagna Soup. It perfectly merges the robust flavors of a classic lasagna with the creamy luxury of Alfredo sauce, making it an ideal choice for those chilly evenings when you desire warmth and comfort in a bowl. This recipe promises not only a burst of delicate flavors but also offers an inviting, hearty meal that’s both satisfying and surprisingly easy to prepare.
Ingredients
- 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
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Instructions
- Cook the ground sausage in a large saucepan until brown and no longer pink.
- Add onion and mushrooms, cook until onion is translucent and mushrooms soften.
- Mix in garlic and spinach, cook until spinach wilts.
- Pour in chicken broth, simmer for 5 minutes.
- Stir in lasagna noodles, oregano, and basil. Boil for 10-12 minutes until noodles are tender.
- Melt butter in a skillet, stir in flour and cook until bubbling.
- Gradually whisk in milk to create a thickened cream. Remove from heat.
- Whisk in Parmesan cheese until melted. Combine with soup.
- Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: Approximately 30 minutes