Description
Indulge in the comforting warmth of this “Creamy Spinach and Sausage Lasagna Soup,” a delightful twist on traditional lasagna packed into a hearty soup form. This recipe blends creamy textures with robust flavors, featuring ground sausage, fresh spinach, and a savory broth enhanced with the meltiness of Parmesan cheese. Perfect for chilly evenings, this soup promises a filling meal that’s both satisfying and flavorful.
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 into pieces
- 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 Sausage: Brown the ground sausage in a large saucepan over medium heat until thoroughly cooked and slightly crispy.
- Add Vegetables: Add the chopped onion and sliced mushrooms to the pan with the sausage. Cook over medium-low heat for 5-6 minutes until the vegetables soften and release their flavors.
- Incorporate Garlic and Spinach: Mix in minced garlic and baby spinach, continuing to stir for about 1 minute until the spinach begins to wilt.
- Simmer with Broth and Noodles: Add the chicken broth to the mixture and allow it to simmer gently for 5 minutes. Following this, add the broken lasagna noodles along with the dried oregano and basil, and bring to a low boil. Cook for 10-12 minutes or until the noodles are tender.
- Prepare the Cream Sauce: In a separate skillet, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute, making sure the mixture is bubbling. Gradually whisk in the milk until the mixture thickens, about 3-5 minutes. Turn off the heat, then slowly mix in the grated Parmesan cheese until it’s fully melted and the texture is creamy.
- Combine and Serve: Gradually add the creamy Parmesan mixture to the soup, stirring continuously to integrate smoothly. Serve hot.