Creamy Alfredo Lasagna Soup: A Comforting Twist on a Classic Favorite

In a large pot, heat a tablespoon of oil over medium heat. Add the ground beef (or Italian sausage) and cook until browned, breaking it apart as it cooks.
Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.
Add the Liquids:

Pour in the chicken broth, heavy cream, and whole milk, stirring to combine. Bring the mixture to a simmer over medium heat.
Cook the Noodles:

Add the broken lasagna noodles to the pot and stir. Let the soup simmer for 10-12 minutes, or until the noodles are tender and cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Add the Cheese and Seasonings:

Once the noodles are cooked, stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix until the cheese is melted and the soup becomes creamy.
Season with dried basil, oregano, salt, and pepper to taste. Adjust the seasoning as needed.
Serve:

Ladle the creamy Alfredo lasagna soup into bowls and garnish with freshly chopped parsley. Serve hot with extra Parmesan cheese on top for added flavor.
Serving and Storage Tips