Description
The Creamy Spinach Sausage Lasagna Soup is a wonderful blend of rich and comforting flavors. Perfect for chilly evenings, this soup combines the heartiness of sausage and the freshness of spinach with the indulgence of creamy Alfredo sauce, all inspired by the traditional layers of a lasagna. This recipe offers a twist on classic comfort food, transforming it into a soothing one-pot meal that captures the essence of lasagna without the need for extensive preparation.
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
Step 1
Brown the ground sausage in a large saucepan over medium heat. Ensure that the sausage gets evenly cooked and acquires a slight crispiness.
Step 2
Add the chopped onion and sliced mushrooms to the saucepan, cooking for 5-6 minutes over medium-low heat until they are soft and the onions are translucent.
Step 3
Introduce the minced garlic and baby spinach to the pan, stirring consistently, and cook for an additional minute until the spinach begins to wilt.
Step 4
Pour the chicken broth into the saucepan and allow the soup to simmer for about 5 minutes, ensuring the flavors meld together nicely.
Step 5
Incorporate the broken lasagna noodles, dried oregano, and dried basil into the soup, then bring the mixture to a low boil. Let it cook for 10-12 minutes, or until the noodles are tender.
Step 6
In a separate skillet over medium-low heat, melt the butter, then whisk in the flour continuously for about 1 minute until bubbling. Gradually whisk in the milk until the mixture is smooth and thickened, which should take approximately 3-5 minutes.
Step 7
Remove the skillet from the heat. Gradually add the grated Parmesan, continually whisking. If the cheese does not melt smoothly, place the skillet over very low heat, keep whisking until the mixture is creamy. Finally, slowly incorporate this mixture into the soup, stirring well to combine.
Servings & Preparation/Cooking Time
This recipe yields approximately 4 servings. Preparation time is around 15 minutes, with a cooking time of about 30 minutes, totaling 45 minutes from start to finish.
Tips for Storage & Reheating
- Storage: Cool the soup completely and store in airtight containers. It can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheating: Reheat the soup on the stove over medium heat until thoroughly warmed. If the soup has thickened too much upon storage, add a little broth or water to thin it to the desired consistency during reheating.
Conclusion
The Creamy Spinach Sausage Lasagna Soup provides a delightful way to enjoy the flavors of lasagna in a less conventional form. This recipe is particularly appealing to those seeking a comforting and satisfying meal that is both easy to prepare and enjoyable by the whole family. The creamy texture, combined with robust flavors of sausage and spinach, makes this soup a must-try dish for any season.
Print
Creamy Spinach Sausage Lasagna Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
The Creamy Spinach Sausage Lasagna Soup is a wonderful blend of rich and comforting flavors. Perfect for chilly evenings, this soup combines the heartiness of sausage and the freshness of spinach with the indulgence of creamy Alfredo sauce, all inspired by the traditional layers of a lasagna. This recipe offers a twist on classic comfort food, transforming it into a soothing one-pot meal that captures the essence of lasagna without the need for extensive preparation.
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
- Brown the ground sausage in a large saucepan over medium heat. Ensure that the sausage gets evenly cooked and acquires a slight crispiness.
- Add the chopped onion and sliced mushrooms to the saucepan, cooking for 5-6 minutes over medium-low heat until they are soft and the onions are translucent.
- Introduce the minced garlic and baby spinach to the pan, stirring consistently, and cook for an additional minute until the spinach begins to wilt.
- Pour the chicken broth into the saucepan and allow the soup to simmer for about 5 minutes, ensuring the flavors meld together nicely.
- Incorporate the broken lasagna noodles, dried oregano, and dried basil into the soup, then bring the mixture to a low boil. Let it cook for 10-12 minutes, or until the noodles are tender.
- In a separate skillet over medium-low heat, melt the butter, then whisk in the flour continuously for about 1 minute until bubbling. Gradually whisk in the milk until the mixture is smooth and thickened, which should take approximately 3-5 minutes.
- Remove the skillet from the heat. Gradually add the grated Parmesan, continually whisking. If the cheese does not melt smoothly, place the skillet over very low heat, keep whisking until the mixture is creamy. Finally, slowly incorporate this mixture into the soup, stirring well to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes