Creamy Alfredo Lasagna Soup

INGREDIENTS:

For the Soup:

1 tablespoon olive oil

1 lb ground beef or Italian sausage (or a mix of both)

1 medium onion (finely chopped)

3 cloves garlic (minced)

1 jar (16 oz) Alfredo sauce (or homemade Alfredo sauce)

4 cups chicken broth

1 can (14.5 oz) diced tomatoes (optional, for added flavor)

2 cups fresh spinach (chopped, optional)

2 cups uncooked lasagna noodles (broken into bite-sized pieces)

For Topping:

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley (chopped, for garnish)

DIRECTIONS:

Step 1: Sauté the Meat and Veggies

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the ground beef or sausage, breaking it apart with a wooden spoon, and cook until browned (about 5–7 minutes). Drain excess grease if needed.

Stir in the chopped onion and cook for 3–4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 2: Build the Soup Base

Pour in the Alfredo sauce, chicken broth, and diced tomatoes (if using). Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Add the Pasta and Spinach

Stir in the broken lasagna noodles and cook according to the package instructions (usually 8–10 minutes), or until tender.

Add the chopped spinach during the last 2–3 minutes of cooking, stirring until wilted.

Step 4: Serve and Garnish

Ladle the soup into bowls and top each serving with shredded mozzarella and Parmesan cheese.

Garnish with fresh basil or parsley for a pop of color and freshness.

Step 5: Enjoy!

Serve this creamy, cheesy soup with crusty bread or garlic knots for a complete Italian-inspired meal.