CREAMY ALFREDO LASAGNA SOUP
This Creamy Alfredo Lasagna Soup Recipe is the most comfortable, creamy, and warmest soup! Topped with ricotta cheese and filled with veg, this will be a hit with the family, and it's really really easy to prepare too!
INGREDIENTS
- 4 cups of baby spinach
- 1 small onion, chopped
- 5 cups low sodium chicken broth
- 5 broken lasagna noodles
- 8 ounces of sliced mushrooms
- 1/2 lb chopped sausage
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 cup of milk
- 1 cup of grated Parmesan
- 2 garlic cloves, minced
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
INSTRUCTIONS
Fist, brown the chopped sausage in a large saucepan over medium heat. Add onion and mushrooms; cook 5 to 6 minutes over medium-low heat. Add the garlic and spinach and cook for 1 minute, stirring constantly. Add the chicken broth and simmer for 5 minutes. Add the broken lasagna noodles, oregano and basil and bring to a boil. Cook 10 to 12 minutes or until the noodles are tender.
Then, meanwhile, in a skillet over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute; whipping constantly. The butter / flour mixture should be bubbling. Slowly stir in milk, whisking until smooth and thickened; about 3-5 minutes. Turn off the heat and slowly whisk in the Parmesan. If the cheese does not melt, place it on very low heat and whisk constantly. When the Parmesan is completely melted and the mixture is creamy, slowly add to the soup mixture while whisking. Happy Cooking Time.
