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1. Cook the Meat
- Heat olive oil over medium heat in a large pot or Dutch oven.
- Add ground chicken or Italian sausage, cooking until browned. Break into small pieces with a spatula, and drain any excess fat.
2. Sauté the Aromatics
- Add the diced onion and minced garlic to the pot, cooking for 3–4 minutes until the onion is translucent. This enhances the flavor of the soup.
3. Add Broth and Sauces
- Pour in the chicken broth, heavy cream, and marinara sauce, stirring to combine.
- Add Italian seasoning, salt, and black pepper, adjusting as desired. Bring the mixture to a gentle boil.
4. Cook the Noodles
- Add broken lasagna noodles to the pot, ensuring they are submerged.
- Reduce heat to a simmer and cook for 10–12 minutes until the noodles are tender.
5. Add the Cheese
- Lower the heat, then stir in grated Parmesan, allowing it to melt and thicken the soup.
- Add shredded mozzarella, stirring until the soup becomes smooth and creamy.
6. Serve the Soup
- Ladle soup into bowls, garnishing with fresh basil or parsley.
- Sprinkle red pepper flakes for added heat, if desired. Serve warm.
Serving and Pairing Suggestions
Serve this Creamy Alfredo Lasagna Soup hot with crusty or garlic bread for soaking up the creamy broth. It pairs well with a green salad, like Caesar or arugula with lemon vinaigrette. For extra Italian flair, add roasted vegetables such as zucchini, bell peppers, or mushrooms.
Recipe Variations
- Vegetarian: Substitute ground chicken with mushrooms or zucchini and use vegetable broth.
- Low-Calorie: Use half-and-half or a milk-cornstarch mixture in place of heavy cream.
- Spicy: Add spicy Italian sausage or extra red pepper flakes.
- Gluten-Free: Use gluten-free lasagna noodles and verify that other ingredients are gluten-free.
