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
Scale
- 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