Ingredients
Method
- Heat olive oil in a large soup pot over medium heat. Add ground sausage and cook until browned. Add chopped onion and sliced mushrooms. Cook for 5 minutes until the onions are soft and mushrooms are tender.
- Stir in minced garlic and fresh spinach. Cook for 1 minute until the spinach starts to wilt.
- Slowly pour in the chicken broth. Bring to a gentle simmer and cook for 5 minutes to combine flavors.
- Add broken lasagna noodles, oregano, and basil. Bring to a low boil and cook for 10–12 minutes until noodles are tender.
- In a separate skillet, melt butter over medium-low heat. Whisk in flour and cook for 1 minute until bubbly and golden.
- Gradually whisk in milk until smooth and thick. Turn off the heat and stir in Parmesan cheese until creamy.
- Slowly whisk the cheese sauce into the soup. Stir to combine fully. Taste and adjust seasoning if needed.
Notes
To thicken the soup, use a cornstarch slurry or let it reduce. To thin it, add more broth or milk. Keep the heat low after adding dairy to prevent curdling. Store noodles separately for leftovers to prevent mushiness.
To freeze, do so before adding the cream sauce and noodles. Reheat gently and stir in fresh sauce and cooked noodles when ready.
Top with lemon-herb ricotta, crispy bacon (or prosciutto), or fried sage leaves for extra flair.