Creamy Alfredo Lasagna Soup

Cook the Meat:

In a large pot or Dutch oven, over medium heat, add the ground beef or sausage. Cook until browned, breaking it apart as it cooks. Drain any excess fat.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
Make the Soup Base:

Pour in the chicken broth and add the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Cook the Noodles:

Add the broken lasagna noodles to the pot and cook for about 8-10 minutes, or until the noodles are tender.
Add Cream and Cheeses:

Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
Add the shredded mozzarella cheese and fresh spinach, stirring until the spinach is wilted and the cheese is melted.
Serve:

Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh basil or parsley if desired.
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6-8

Enjoy this rich and comforting Creamy Alfredo Lasagna Soup, perfect for a cozy dinner! 🍲🧀