Sauté the sausage in a large pot over medium-high heat for 4-5 minutes until browned and crumbly. Transfer to a plate, leaving rendered fat in the pot.

Cook diced onion and sliced mushrooms in the pot for 5-6 minutes until softened and the onion is translucent.

Add minced garlic and cook for an additional minute, then stir in fresh spinach until wilted.

Pour in chicken broth, stir, and let it simmer for about 5 minutes.

Add broken lasagna noodles, oregano, and basil, bringing it to a boil, then reduce to medium heat and cook for 10-12 minutes until noodles are tender.

In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking until smooth and thick.

Add grated Parmesan and nutmeg to the Alfredo sauce, stirring until smooth. Pour this sauce into the soup pot and blend together.

Taste and adjust seasoning if needed, then serve warm in bowls, garnished with extra Parmesan.