Creamy Alfredo Lasagna Soup ala ~DKBB~
(original
recipe from www.smalltownwoman.com)
photo from www.smalltownwoman.com |
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
4 cups baby spinach, stems removed
5 cups chicken broth
5 lasagna noodles, broken into smallish pieces
1 tsp. dried oregano
½ tsp. dried basil
3 Tbsp. butter
3 Tbsp. flour (I use Wondra)
1 cup milk
½ to 1 cup grated Parmigiano Reggiano cheese
1 piece rind from Parmigiano Reggiano cheese (optional)
- Brown sausage in large cooking pot over medium heat.
- Add onions and mushrooms, cooking another 5-6 minutes over medium-low heat.
- Add spinach and garlic, cooking for 1 minute while stirring.
- Add chicken broth and simmer for 5 minutes.
- Add oregano and basil and broken lasagna noodles, stirring well, and bring to a low boil.
- Cook for 10-12 minutes or until noodles are tender.
- Meanwhile, in a heavy saucepan over medium-low heat melt butter; whisk flour into melted butter and continue cooking for 1 minute, whisking constantly until mixture is bubbling.
- Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
- Turn off heat and slowly whisk in cheese; when cheese is fully incorporated and mixture is creamy, slowly whisk into soup mixture.
Serve with garlic bread or a hearty artisan bread.
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