Preparation:

Step 1: Brown the Sausage

Begin by heating a large soup pot over medium heat. Add the ground sausage to the pot and cook it, breaking it up into small pieces as it browns. You want it to get nice and crispy around the edges for the best flavor. This should take about 5-7 minutes. Once it’s cooked through and browned, transfer it to a plate and set it aside. Be sure to leave any rendered fat in the pot it adds a lot of flavor.

Step 2: Sauté the Vegetables

In the same pot, add a little bit of olive oil if needed, and toss in the chopped onion. Let it cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and soft. Next, add the sliced mushrooms and minced garlic. Continue to cook for an additional 3-4 minutes, stirring occasionally until the mushrooms soften and the garlic becomes fragrant. The aroma at this stage will have you hooked!

Step 3: Add the Spinach and Broth

Now that your vegetables are softened and flavorful, add in the fresh baby spinach. Stir the spinach into the mixture, and cook for just a few minutes until it wilts down. Once the spinach is wilted, pour in the chicken broth. Stir everything together and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing all the flavors to meld together.

Step 4: Add the Lasagna Noodles and Seasoning

Next, break the lasagna noodles into smaller pieces about 2-inch pieces work best. Add the noodles to the simmering broth, along with the dried oregano and basil. Let the soup cook for about 10-12 minutes, stirring occasionally, until the noodles are al dente. The lasagna noodles will absorb some of the broth, becoming soft and adding to the creamy texture of the soup.

Step 5: Make the Alfredo Sauce

While the soup simmers, it’s time to make the Alfredo sauce. In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk it together with the butter. Continue to cook the flour for about 1 minute, stirring constantly. This creates a roux, which will help thicken the sauce.

Slowly add the milk to the roux, whisking constantly to avoid lumps. Keep stirring until the mixture thickens, which should take about 3-4 minutes. Once the sauce has thickened, stir in the grated Parmesan cheese. Continue cooking for another 1-2 minutes, until the cheese melts completely into the sauce. This creates the creamy, cheesy base for your soup.