Ingredients:
Souping with Ezoic Ingredients:
about half a pound of ground sausage (Italian sausage is excellent)
1 minced small onion and 8 ounces of sliced mushrooms
2 minced garlic cloves
(4) cups of young spinach
chicken broth (5 cups, low-sodium)
5 shattered lasagna noodles
1/3 teaspoon of dried oregano
1.5 teaspoons of dried basil
The ezoic
When making the Alfredo Sauce:
1/3 cup of butter
a third cup of all-purpose flour
one cup of milk, skim or whole
grated Parmesan cheese, measuring 1 cup
Instructions:
First Step: Sausage Must Be Cooked
Over medium heat, brown the ground sausage in a big pot. To make sure it browns evenly, split it up with a wooden spoon as it cooks. Wait around five to seven minutes.
Adding Vegetables (Section 2)
Finish browning the meat before adding the chopped onion and cut mushrooms. After the onions become transparent and the mushrooms get soft, cook for another four to five minutes.
Third, combine the spinach and garlic.
Put the young spinach and minced garlic in the saucepan. After the spinach begins to wilt, stir the ingredients and continue cooking for another two or three minutes.
Reheat the Soup in a saucepan.
Simmer the mixture after adding the low-sodium chicken broth. For the flavors to combine, let it cook for around 5 minutes.
Step 5: Combine the Rice and Seasonings
Throw in the crumbled lasagna noodles, along with the dried oregano and basil. After around 10 to 12 minutes of cooking, the noodles should be soft. Make sure the noodles don’t stick by stirring them every so often.
Make the Alfredo Sauce (Step 6).
Making the Alfredo sauce may be done while the soup is cooking. Butter should be melted over medium heat in a separate skillet. After it has melted, make a roux by whisking in the flour. After a minute or two of cooking, slowly mix in the milk. After three to five minutes of steady stirring, the liquid should thicken. Take it off the stove and mix in the Parmesan cheese until it’s completely smooth.
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Finally, in Step 7, mix the soup and sauce.
After the soup has been well heated, add the creamy Alfredo sauce and mix to blend. After a few minutes of heating, it is ready to be served hot.
Achieving Your Goals: Proven Strategies
You may replace the sausage with ground turkey or chicken if you’re looking for a healthier alternative.
Substitute additional veggies, such as zucchini or bell peppers, for the sausage in this recipe for a vegetarian option.
Feel free to experiment with other cheeses by adding mozzarella or fontina for a unique taste.
Simmer for a longer period of time or increase the amount of cheese in the Alfredo sauce if you would like a thicker soup.
Answers to Common Questions
Will this soup keep in the fridge for a while?
Of course! You have three days to prepare this soup in advance and keep it in the fridge. When you’re ready to serve, just reheat it in a skillet. You may want to add a splash more chicken broth while reheating as the noodles will soak up part of the stock.
Is Creamy Alfredo Lasagna Soup freezer-friendly?
The soup should not be frozen as the Alfredo sauce contains dairy that can separate when defrosted. Make the soup base without dairy if you want to freeze it, and then warm it before adding the Alfredo sauce.
How about some bread to go with this soup?
A side salad or some crusty garlic bread would be the perfect complement to this soup.
Are more veggies an option?
Sure thing! You may customize it by adding veggies like bell peppers, zucchini, or carrots. To get tender results, just alter the cooking time as needed.
In summary
If you’re looking for a quick and simple way to enjoy the tastes of lasagna without the hassle, try this Creamy Alfredo Lasagna Soup. This recipe will quickly become a favorite in your household, whether you’re seeking a warm dish to serve guests or a fast dinner for a weekday. Succulent noodles, flavorful sausage, and luscious Alfredo sauce—it’s everything in one dish!
Enjoy!