Creamy White Lasagna Soup With Mushrooms and Spinach

A white bowl filled with a creamy white lasagna soup made with mushrooms and ground beef.

5 from 10 votes

Creamy White Lasagna Soup With Mushrooms and Spinach

This White Lasagna Soup is a hearty and comforting soup that tastes just like traditional lasagna - the perfect midweek meal served with bread.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American-Italian

Servings: servings

Calories: 584kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

8 ounces ground sausage
1 onion small - chopped
8 ounces mushrooms (button or crimini) sliced
2 garlic cloves
4 cups baby spinach
5 cups chicken broth low sodium
5 lasagna noodles broken into pieces
1 teaspoon oregano dried
½ teaspoon basil dried
3 Tablespoons butter
3 Tablespoons all-purpose flour
1 cup milk
1 cup parmesan cheese grated

Instructions

Brown ground sausage in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium heat.
While stirring, add garlic and spinach a cook for another 1 minute.
Add chicken broth and simmer for 5 minutes.
Add in the broken lasagna noodles, the dried oregano, and dried basil. Bring to a low boil.
Cook for 10-12 minutes or until the noodles are tender.
While the noodles are cooking, in a large skillet over medium-low heat, melt the butter.
Whisk in the all-purpose flour and continue to cook for 1 minute, stirring constantly. The roux (flour/butter mixture) should be bubbling.
Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
Turn off heat and slowly whisk in the Parmesan cheese. When parmesan is fully melted and mixture if creamy, slowly whisk in the creamy sauce mixture into the soup ingredients.

Notes

TIPS:

Feel free to use white or whole grain lasagna noodles for this soup. Whole grain pasta does absorb more liquid and will take longer than the white variety to cook.
Reheat leftover lasagna soup on the stove top over a medium-low heat until heated through.
If you do cook your lasagna noodles separately, add them to the soup just before serving otherwise they will become too soft.

STORAGE:

This white lasagna soup can be stored in the refrigerator in an airtight container for 4-5 days. This soup could also be stored in the freezer for 1-3 months although the lasagna noodles do risk disintegrating as a result of becoming overly soft from the soupy mixture.

Nutrition