Preparation Steps:

Step 1: Sear the Meat

• Heat oil in a large Dutch oven or saucepan over medium heat.
• Add the ground chicken or sausage, breaking it into small pieces as it browns.
• Remove any excess fat to keep the soup light.

Step 2: Sauté Aromatics

• To the same pot, add the onion and garlic.
• Sauté for 3–4 minutes, until the onion softens and releases its aroma.

Step 3: Add Liquids and Seasoning

• Pour in chicken stock, heavy cream, and marinara sauce, stirring to combine.
• Season with Italian seasoning, salt, and pepper. Adjust the seasoning to your preference.
• Let the mixture simmer gently, allowing the flavors to meld together.

Step 4: Cook the Noodles

• Add the broken lasagna noodles to the simmering soup.
• Stir to coat and cook for 10–12 minutes, or until the noodles are tender.

Step 5: Incorporate the Cheeses

• Reduce the heat to low. Stir in Parmesan cheese to thicken the soup.
• Add shredded mozzarella, mixing until fully melted and incorporated.

Step 6: Serve and Garnish

• Ladle the soup into bowls and garnish with fresh basil or parsley.
• Sprinkle red pepper flakes if you like a hint of heat.
• Serve warm and enjoy!

Pairings and Variations:

Serving Ideas:

• Pair with crusty garlic bread or a simple green salad dressed with a lemon vinaigrette.
• Add roasted vegetables (zucchini, mushrooms, or bell peppers) for an extra Italian twist.

Recipe Modifications:

• Vegetarian Option: Replace the meat with chopped zucchini or mushrooms and use vegetable stock instead of chicken stock.
• Lighter Version: Substitute heavy cream with half-and-half or a milk and cornstarch mixture.
• Spicy Kick: Use spicy Italian sausage or extra red pepper flakes for bold flavor.
• Gluten-Free: Choose gluten-free lasagna noodles to adapt this recipe.

This soup combines the creamy, cheesy goodness of Alfredo sauce with the hearty essence of lasagna—truly comfort food at its best. Let me know if you give it a try!