Creamy Alfredo Lasagna Soup (Print-Friendly Version)
A warm bowl featuring sausage, mushrooms, spinach, and Parmesan combined with tender noodles in a creamy broth.
# What You’ll Need to Make This:
→ Main Soup
01 -
225 grams ground sausage
02 -
1 small onion, finely chopped
03 -
225 grams mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
120 grams baby spinach
06 -
1.2 litres low sodium chicken broth
07 -
5 lasagna noodles, broken into pieces
08 -
1 teaspoon dried oregano
09 -
0.5 teaspoon dried basil
→ Alfredo Mixture
10 -
45 grams unsalted butter
11 -
24 grams plain flour
12 -
240 millilitres whole milk
13 -
80 grams Parmesan cheese, finely grated
# How to Prepare:
01 -
In a large saucepan over medium heat, brown the ground sausage. Add chopped onion and sliced mushrooms; cook for 5 to 6 minutes over medium-low heat until softened.
02 -
Stir in minced garlic and baby spinach, cooking for 1 minute until the spinach wilts.
03 -
Pour in the low sodium chicken broth and bring to a simmer for 5 minutes.
04 -
Add broken lasagna noodles, dried oregano, and dried basil. Bring to a low boil and cook for 10 to 12 minutes, or until noodles are al dente.
05 -
Meanwhile, in a separate skillet over medium-low heat, melt the butter. Whisk in flour and cook for 1 minute, stirring constantly until mixture is bubbling.
06 -
Slowly whisk in the milk, continuing to cook for 3 to 5 minutes until smooth and thickened.
07 -
Remove from heat and gradually whisk in the finely grated Parmesan cheese. If the cheese does not fully melt, place over very low heat and whisk until creamy.
08 -
Slowly add the Alfredo mixture to the soup, whisking to ensure it is thoroughly combined and soup is creamy.
# Extra Tips:
01 -
Break lasagna noodles into irregular pieces for rustic texture and easier eating.
02 -
Use freshly grated Parmesan for best melting and richest flavor in the Alfredo base.