Creamy Alfredo Lasagna Soup šŸšŸœ

Ingredients:

  • Ā½ lb ground sausage
  • 1 small onion, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups baby spinach
  • 5 cups low-sodium chicken broth
  • 5 lasagna noodles, broken
  • 1 tsp dried oregano
  • Ā½ tsp dried basil
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1 cup Parmesan cheese, grated

Instructions:

  1. Cook Sausage:
    • Brown sausage in a large saucepan over medium heat.
  2. Add Veggies:
    • Add chopped onion and sliced mushrooms; cook until tender.
  3. Add Garlic & Spinach:
    • Stir in minced garlic and baby spinach; cook briefly until spinach is wilted.
  4. Simmer:
    • Pour in chicken broth and bring to a simmer for 5 minutes.
  5. Add Noodles & Spices:
    • Add broken lasagna noodles, dried oregano, and dried basil. Cook until noodles are tender, about 10-12 minutes.
  6. Make Alfredo Sauce:
    • In a separate skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until slightly golden.
    • Gradually whisk in milk and cook until the mixture thickens.
    • Add Parmesan cheese and continue to whisk until smooth and combined.
  7. Combine:
    • Stir the Alfredo sauce into the soup. Serve hot and enjoy!

Nutritional Information (Per Serving, Serves 6):

  • Calories: 420
  • Protein: 20 g
  • Carbohydrates: 28 g
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Fiber: 2 g
  • Sodium: 950 mg

Tips:

  • For a lighter version: Use turkey sausage and skim milk.
  • Add extra veggies: Consider adding peas or bell peppers for additional flavor and nutrients.
  • Top with more cheese: Sprinkle extra Parmesan on top before serving for added richness.

Storage:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: The soup can be frozen for up to 3 months. Reheat thoroughly before serving.

Enjoy your one-pot wonder meal that’s both creamy and satisfying! šŸ²