Description

Hearty Alfredo Lasagna Soup with sausage, mushrooms, spinach, lasagna noodles, and creamy Parmesan alfredo that tastes like your favorite lasagna but way easier to make.

Ingredients

Soup stuff:

½ lb ground Italian sausage
1 small onion, chopped
8 oz mushrooms, sliced
2 garlic cloves, minced
4 cups baby spinach
5 cups low-sodium chicken broth
5 lasagna noodles, broken into pieces
1 teaspoon dried oregano
½ teaspoon dried basil

Alfredo stuff:

3 Tbsp butter
3 Tbsp all-purpose flour
1 cup whole milk
1 cup grated Parmesan cheese

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Instructions

Brown the Sausage Base

Heat your big pot over medium heat and dump in the sausage. Break it apart with your spoon and let it get nice and brown – about 5-6 minutes. Don’t rush this part because the browned bits are pure flavor gold.

Add the Vegetables

Toss in your chopped onion and sliced mushrooms right into the same pot. Cook them for 5-6 minutes until the onions look clear and the mushrooms stop being watery. My kitchen always smells incredible at this point.

Wilt the Greens

Stir in your garlic and dump all that spinach on top. It looks like way too much spinach, but trust me – it shrinks down to nothing in about a minute of stirring. The garlic should smell amazing but don’t let it turn brown.

Build the Broth

Pour in all your chicken broth and let it bubble gently for 5 minutes. This is when everything starts coming together and smelling like an actual restaurant.

Cook the Pasta

Add your broken lasagna pieces, oregano, and basil to the pot. Bring it to a low boil and cook for 10-12 minutes, stirring now and then so nothing sticks. The noodles are done when they’re tender but not mushy.

Make the Alfredo Magic

While the pasta cooks, grab another pan and melt your butter over medium-low heat. Whisk in the flour and cook for exactly 1 minute – this stops the floury taste.

Create the Cream Base

Slowly pour in your milk while whisking like crazy. Keep whisking for 3-5 minutes until it gets thick enough to coat your spoon. Take it off the heat and whisk in all that Parmesan until it’s smooth and gorgeous.

Bring It All Together

Here’s the important part – turn your soup down to barely bubbling, then slowly whisk in your alfredo mixture. Go slow or it might get weird and chunky. Once it’s all mixed in, taste it and add salt if needed.

Notes

Making alfredo from scratch is stupid easy and tastes way better than jar stuff. My sister Sarah showed me how after I complained about store-bought being gross.

Break noodles into chunks you can actually eat with a spoon. I use scissors half the time because I’m lazy.

Get that sausage really brown before you add other stuff. The browner it gets, the better your soup tastes. Dad taught me this for any soup with meat.

Baby spinach costs more but it’s worth it. Regular spinach gets all stringy and my kids pick it out and leave it on the counter.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-ish