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Did you know that traditional lasagna uses bechamel (cream sauce) instead of ricotta cheese? Did you also know that condensed cream of mushroom soup was invented to replace from-scratch cream sauce? This Creamy Spinach Lasagna Soup is the perfect example of how fantastic cream of mushroom soup tastes in a lasagna-inspired recipe. It's also weeknight-easy to make. Just brown Italian sausage, then add chicken broth, cream of mushroom soup and uncooked mini lasagna noodles (mafalda). The noodles cook right in the soup mixture so the flavor sinks in and you only have one pot to clean. Add fresh spinach and simmer, then finish with Parmesan and mozzarella cheeses. Lasagna can take hours to make, but Creamy Spinach Lasagna Soup is on the table in only 25 minutes!
Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook until browned, stirring often to separate meat. Pour off any fat.
Stir in the broth and soup and heat to a boil. Stir in the pasta. Reduce the heat to low. Cook for 10 minutes or until the pasta is tender, stirring occasionally. Add the spinach and cook and stir just until wilted. Stir in the Parmesan cheese. Season to taste with salt and pepper. Spoon into bowls and serve topped with the mozzarella cheese.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.