Creamy Alfredo Lasagna Soup

👨‍🍳 Instructions

1️⃣ Brown the Sausage & Vegetables

1. In a large saucepan or soup pot over medium heat, cook the sausage until browned, breaking it up as it cooks.
2. Add chopped onion and sliced mushrooms. Cook for 5–6 minutes over medium-low heat, until softened and fragrant.
3. Stir in garlic and spinach. Cook for 1 more minute until spinach begins to wilt.

2️⃣ Simmer the Broth & Noodles

4. Pour in the chicken broth and bring to a simmer. Let cook for 5 minutes to build flavor.
5. Add broken lasagna noodles, oregano, and basil. Increase heat slightly and bring to a gentle boil.
6. Cook for 10–12 minutes, stirring occasionally, until noodles are tender.

3️⃣ Make the Alfredo Sauce

7. In a separate skillet over medium-low heat, melt the butter.
8. Whisk in flour and cook for 1 minute, whisking constantly until the mixture bubbles (this is your roux).
9. Slowly pour in milk, continuing to whisk until the sauce is smooth and thickened (about 3–5 minutes).
10. Turn off heat and gradually whisk in Parmesan until fully melted and creamy. Keep warm.

4️⃣ Finish the Soup

11. Slowly whisk or stir the creamy Alfredo sauce into the lasagna soup mixture until fully combined.
12. Simmer gently for 2–3 minutes to let the flavors blend. Adjust seasoning with salt and pepper if needed.

5️⃣ Serve