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## Instructions
1. **Cook the Meat** (if using): In a large pot or Dutch oven, heat olive oil over medium heat. Add ground sausage or chicken and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
2. **Add Garlic & Seasoning**: Stir in minced garlic and Italian seasoning. Sauté for 1–2 minutes until fragrant.
3. **Add Liquids**: Pour in chicken broth, Alfredo sauce, and cream. Stir well to combine.
4. **Simmer the Noodles**: Bring the soup to a gentle boil. Add broken lasagna noodles and cook until tender (about 10–12 minutes), stirring occasionally to prevent sticking.
5. **Add Cheese**: Lower heat and stir in mozzarella and Parmesan until melted and smooth. Adjust salt and pepper to taste.
6. **Finish & Serve**: If adding spinach or vegetables, stir them in now and cook until wilted or tender. Ladle into bowls and top with fresh herbs and extra cheese if desired.
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## Variations & Tips
* **Make It Vegetarian**: Omit the meat and use vegetable broth. Add mushrooms or zucchini for heartiness.
* **Lighter Version**: Use milk and reduced-fat cheese, or swap in Greek yogurt for a creamy finish.
* **Cheesy Garnish**: Top with ricotta or a dollop of herbed cream cheese for extra lasagna vibes.
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## Final Thoughts
**Alfredo Lasagna Soup** is everything you love about lasagna—warm, cheesy, and comforting—but easier, creamier, and perfect for slurping on a chilly night. It’s a family-friendly one-pot meal that tastes like it took hours to make but comes together in under 45 minutes. Whether you’re craving something cozy or looking to wow your weeknight dinner routine, this soup brings the flavor and the feels.
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Would you like a freezer-friendly version or a slow cooker adaptation of this recipe for your readers?
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