Creamy Alfredo Lasagna Soup


Creamy Alfredo Lasagna Soup

I’m pretty sure I’ve stated a couple of times that I am a sucker for soup! It’s true is there anyone who isn’t? Doesn’t it seem like the best comfort food group? This creamy Alfredo Lasagna soup is the ultimate dish. It’s loaded with sausage as well as mushrooms, SPINACH and lasagna, all in a delicious Parmesan broth that has been spiced to perfection. A love affair with soup …the first is the best!

So , if autumn is on the way or you’ve got more than six feet of snow in the earth the soup is bound to make you feel better. Perhaps you’re just searching for a warm and delicious dish similar to what Mom as well as Grandma used to COOK soup! What would Mom used for her soup? Worries do better when they are accompanied by soup! The woman was right. The soup is simple to make and can be made quickly, and the leftovers taste great too.

If a bowl of soup is your favorite cream, then give it a go. It’s divine. The famous quote from Ludwig van Beethoven “Only the pure of heart can cook a delicious soup.”

This creamy Alfredo Lasagna soup is loaded with sausage and mushrooms, spinach and lasagna noodles in a creamy Parmesan Cheese broth. This warm, hearty soup is ideal for the cold winter days,


1/2 lb ground sausage

One small chopped onion

8 ounces of mushrooms cut into slices

2 cloves minced garlic

4 cups baby spinach

5 cups of low sodium chicken broth

5 lasagna noodles are broken

1 teaspoon of dried oregano

1/2 teaspoon of dried basil

3 tablespoons butter

3 tablespoons of flour

1 cup milk

1 Cup Parmesan grated


Cook ground sausage in a large pan at medium-low temperature. Add the mushrooms and onion Cook for 5-6 minutes at a medium-low temperature.

Add spinach and garlic, and cook for one minute while stirring.

Add chicken broth to the pot and cook until 5 mins.

Add lasagna noodles that have been broken oregano, basil, and oregano in a boiling.

Cook for 10-12 mins or until the noodles are soft.

In a pan over medium-low temperature melt butter. Add flour, whisking it in and cooking for one minute, continuously whisking. The butter/flour mix is supposed to be boiling.

Whisk slowly until the mixture becomes smooth and thickened. This should take about 3 to 5 minutes.

Remove the heat from the stove and slowly mix in Parmesan cheese. If the cheese isn’t melting, put it in a pot over extremely low heat and continuously whisk. Once the Parmesan melts fully and the mixture is smooth then slowly add it to the soup mix, whisking into.

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