Description
A creamy and comforting lasagna soup with alfredo sauce, ground turkey sausage, spinach, and mushrooms.
Ingredients
- 1/2 lb ground turkey 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 grated Parmesan cheese
Instructions
- In a large saucepan over medium heat, brown the ground turkey sausage until cooked through.
- Add chopped onion and sliced mushrooms; cook for about 5-6 minutes until softened.
- Stir in minced garlic and baby spinach; cook for an additional minute until the spinach wilts.
- Pour in the low sodium chicken broth and allow it to simmer for about 5 minutes.
- Introduce broken lasagna noodles along with dried oregano and basil; bring to a low boil.
- Cook for approximately 10-12 minutes or until noodles are tender but not mushy.
- In a separate skillet over medium-low heat, melt butter; whisk in flour and cook while whisking constantly for about 1 minute until bubbling.
- Gradually whisk in milk until fully combined and thickened (about 3-5 minutes). Slowly whisk in grated Parmesan until melted.
- Add the creamy cheese mixture to the soup while whisking continuously to integrate smoothly.
- Serve hot.
Notes
- Adjust seasoning with salt and pepper to taste.
- For extra creaminess, substitute half-and-half for milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American