Creamy Alfredo Lasagna Soup

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

Brown the Meat (Optional):

If using ground beef or Italian sausage, add it to the pot and cook until browned. Break up the meat as it cooks, draining any excess fat.

Simmer the Soup:

Add the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

Add the Lasagna Noodles:

Add the broken lasagna noodles to the pot and cook for 10-12 minutes, or until the noodles are tender.

Make the Alfredo Sauce:

In a separate bowl, whisk together the heavy cream and whole milk. Slowly pour it into the soup, stirring to combine.

Stir in the Parmesan cheese and mozzarella cheese, allowing it to melt into the soup, creating a creamy consistency.

Serve: