Ingredients:Advertisement1/2 lb ground sausage1 small onion chopped8 ounces mushrooms sliced2 cloves garlic minced4 cups baby spinach5 cups low sodium chicken broth5 lasagna noodles broken1 teaspoon dried oregano1/2 teaspoon dried basil3 tablespoons butter3 tablespoons flour1 cup milk1 cup Parmesan gratedInstructions:AdvertisementBrown 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.
Creamy Alfredo Lasagna Soup
