Creamy Alfredo Lasagna Soup

Ingredients

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 lb ground chicken or Italian sausage

4 cups chicken broth

2 cups heavy cream

1 1/2 cups marinara sauce

8 lasagna noodles, broken into pieces

1 tsp Italian seasoning

Salt and black pepper, to taste

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Fresh basil or parsley, chopped (for garnish)

Optional: Red pepper flakes, to taste

Mushrooms

Directions

Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if needed.
Sauté Aromatics: Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
Add Broth and Sauces: Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
Cook the Noodles: Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.
Add Cheese: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.
Serve: Ladle the soup into individual bowls. Garnish with fresh basil or parsley for extra flavor and a touch of color. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!
NOTES
To avoid mushy noodles, consider adding them only when you’re ready to serve if you’re making the soup in advance. For a vegetarian option, substitute the ground chicken or sausage with mushrooms or zucchini and use vegetable broth

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