Creamy Alfredo Lasagna Soup

Ingredients

• 1/2 pound 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 into pieces

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 3 tablespoons butter

• 3 tablespoons flour

• 1 cup milk

• 1 cup grated Parmesan cheese

• Salt and pepper to taste

Instructions

1. Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms, cooking for 5-6 minutes until softened.

2. Add garlic and spinach, cooking for another minute while stirring.

3. Pour in chicken broth, bring to a simmer for 5 minutes.

4. Add broken lasagna noodles, oregano, and basil. Bring to a low boil and cook for 10-12 minutes until noodles are tender.

5. In a separate skillet, melt butter over medium-low heat. Whisk in flour and cook for 1 minute, stirring constantly.

6. Gradually whisk in milk, cooking until the mixture thickens, about 3-5 minutes.

7. Remove from heat and whisk in Parmesan cheese until melted and creamy.

8. Slowly add this mixture to the soup, stirring to combine.

9. Season with salt and pepper to taste. Serve warm.