Creamy Alfredo Lasagna Soup

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
Add the ground beef (or beef and sausage mix) and cook until browned, breaking it apart as it cooks.
Once browned, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Step 2: Build the Soup Base
Pour in the chicken broth and bring to a simmer.
Add the heavy cream and stir to combine. If you’re using diced tomatoes, add them now.
Stir in the Italian seasoning and red pepper flakes (if using). Season with salt and pepper to taste.
Step 3: Add the Noodles
Break the lasagna noodles into bite-sized pieces and add them to the soup. Let it simmer for about 10-12 minutes, or until the noodles are tender.
Step 4: Make the Cheese Layer
In a separate bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese together until smooth and creamy.
Step 5: Serve the Soup
Once the noodles are cooked and the soup has thickened slightly, ladle the soup into bowls.
Spoon a generous amount of the cheese mixture on top of each bowl of soup. You can swirl it in or let it sit on top for a creamy effect.
Garnish with fresh basil and more grated Parmesan cheese, if desired.
Serving and Storage Tips