Description
Comfort meets indulgence in this creamy alfredo lasagna soup, blending classic Italian flavors with hearty warmth. Layers of cheesy goodness and rich pasta create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein and Meat:
- 1/2 pound (0.5 lb) ground sausage
Vegetables and Herbs:
- 1 small onion, chopped
- 8 ounces (226 grams) mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups baby spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
Liquid and Noodles:
- 5 cups low sodium chicken broth
- 5 lasagna noodles, broken into pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Instructions
- Transform ground sausage into a golden-brown delicacy in a large saucepan over medium heat, creating a rich flavor foundation.
- Introduce chopped onions and sliced mushrooms, sautéing for 5-6 minutes until vegetables become translucent and tender.
- Infuse the mixture with minced garlic and delicate baby spinach, allowing the greens to wilt and release their aromatic essence.
- Pour chicken broth into the pan, bringing the liquid to a gentle simmer and allowing flavors to meld for 5 minutes.
- Fracture lasagna noodles directly into the bubbling liquid, complementing with dried oregano and basil for herbaceous depth.
- Elevate the soup to a low boil, cooking noodles for 10-12 minutes until they reach perfect al dente consistency.
- Simultaneously craft the luxurious Alfredo base by melting butter in a separate skillet over medium-low temperature.
- Integrate flour into the melted butter, whisking continuously for 1 minute to create a smooth roux that eliminates raw flour taste.
- Gradually stream milk into the roux, whisking persistently to develop a velvety, thickened sauce over 3-5 minutes.
- Remove from heat and gently incorporate grated Parmesan, stirring until the cheese melts completely into a silky emulsion.
- Carefully marry the Alfredo sauce with the soup, whisking constantly to ensure a uniform, creamy consistency throughout.
Notes
- Choose lean Italian sausage for less grease and more flavor intensity.
- Replace baby spinach with kale or Swiss chard for added nutrition and varied texture.
- Break lasagna noodles into smaller pieces to ensure even cooking and easier eating.
- Use gluten-free flour for the roux and replace regular lasagna noodles with gluten-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg