Instructions:
- Cook the Meat:
- In a large pot, heat olive oil over medium heat. Add the ground sausage or beef and cook until browned. Drain excess fat if needed.
- Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Build the Soup:
- Pour in the chicken broth and bring to a simmer. Add heavy cream and (if using) the marinara or crushed tomatoes. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
- Cook the Noodles:
- Add the broken lasagna noodles directly into the soup. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
- Prepare the Alfredo Cheese Mixture:
- In a small bowl, mix together mozzarella, Parmesan, ricotta cheese, and chopped parsley. Set aside.
- Finish the Soup:
- Once the noodles are cooked, adjust the soup’s seasoning as needed. For a thicker soup, let it simmer a bit longer; for a thinner soup, add more chicken broth or cream.
- Serve:
- Ladle the soup into bowls and dollop a generous spoonful of the Alfredo cheese mixture on top. The cheese will melt into the soup for a creamy, indulgent finish.
- Garnish:
- Sprinkle with additional Parmesan cheese and parsley for extra flavor.
Pro Tips:
- If you love spinach, toss in a handful of fresh baby spinach at the end for extra nutrition.
- For a richer flavor, swap the chicken broth for chicken stock.
- Store leftovers in the fridge for up to 3 days, but the noodles might absorb some broth, so you can add a splash of cream or broth when reheating.
Enjoy this comforting and creamy twist on a lasagna classic in soup form! 🥄✨