That salty, crispy, prosciutto on top. When combined with the creamy soup, everything tastes so delicious.
This Creamy Alfredo Lasagna Soup is packed with sausage, mushrooms, spinach, and lasagna noodles, all in a rich parmesan cheese broth. This hearty, warming soup is perfect for cold winter months,
Ingredients
1/2 lb ground sausage
1 small onion chopped
8 ounces mushrooms sliced
2 cloves garlic minced
4 cups baby spinach
5 cups low sodium chicken broth
5 lasagna noodles broken
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup Parmesan grated
Instructions
Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook for 5-6 minutes over medium-low heat.
Add garlic and spinach and cook for 1 minute while stirring.
Add chicken broth and simmer for 5 minutes.
Add broken lasagna noodles, oregano, and basil, and bring to a low boil.
Cook for 10-12 minutes or until the noodles are tender.
Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.
Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.
Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly. When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.
Nutrition
Calories: 621kcal | Carbohydrates: 46g | Protein: 32g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 1008mg | Potassium: 1022mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3443IU | Vitamin C: 13mg | Calcium: 375mg | Iron: 4mg
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