1-Gathering and Prepping: First, prepare your ingredients by chopping the onion, slicing the mushrooms, mincing the garlic, and breaking the lasagna noodles into pieces. This setup helps everything cook evenly and saves time.

2-Cooking the Base: Next, brown the 1/2 pound ground sausage in a large saucepan over medium heat until it’s nicely done. Add the chopped onion and sliced mushrooms, then cook for 5-6 minutes on medium-low heat to let their flavors blend in. Stir in the 2 cloves minced garlic and 4 cups baby spinach, cooking for just 1 more minute to keep it fresh and vibrant.

2-Cooking the Base: Pour in the 5 cups low sodium chicken broth and let it simmer for 5 minutes, allowing the flavors to mingle. Add the 5 broken lasagna noodles along with 1 teaspoon dried oregano and 1/2 teaspoon dried basil, then bring it to a low boil and cook for 10-12 minutes until the noodles are tender and everything smells amazing.

3-Making the Creamy Alfredo Mixture: While the soup simmers, melt 3 tablespoons butter in a skillet over medium-low heat. Whisk in 3 tablespoons flour and cook for 1 minute, stirring constantly to avoid lumps. Gradually add 1 cup milk, whisking until smooth and thickened, which takes about 3-5 minutes.

3-Making the Creamy Alfredo Mixture: Remove from heat and whisk in 1 cup grated Parmesan cheese until it’s melted and creamy. Slowly stir this mixture into the soup, whisking well to combine everything into a luscious, cheesy delight. The result is a soup that’s rich and full of that classic Alfredo vibe.

4-Final Touches: Once everything is mixed, taste and adjust seasonings as needed. Serve hot for 4 people, and feel free to garnish with extras like fresh herbs. This method keeps the soup comforting and easy, perfect for a quick winter meal.