Ingredients:

What You Need: One tablespoon of olive oil

1 pound of either Italian sausage or ground beef

1 diced medium onion

minced garlic (three cloves)

Quarts of chicken stock

2 cups of Alfredo sauce, either handmade or purchased

1 can of chopped tomatoes (14.5 oz)

8 pieces of broken lasagna noodles

1 spoonful of dried basil

Spoonful of dried oregano…

Toss with salt and pepper.

One cup of mozzarella cheese, shredded

Half a cup of Parmesan cheese, grated

Garnish with fresh basil or parsley

PREPARATION:

Sear the meat: Warm the olive oil in a big saucepan over medium heat. When the meat is cooked, add the ground beef or sausage and break it up with a spoon. If needed, remove any surplus fat.

For the aromatics, dice the onion and sauté for four to five minutes, or until it softens. Once the garlic begins to smell, stir it in and continue cooking for another minute.

Season to taste with broth then add chicken stock, Alfredo sauce, and chopped tomatoes. Finish by incorporating the oregano, basil, salt, and pepper. After the ingredients have come to a boil, lower the heat and simmer for ten minutes.

After the broth has simmered for 10 to 12 minutes, add the crumbled lasagna noodles and cook, stirring occasionally, until the noodles reach the desired doneness.

For a cheesy, creamy texture, add shredded mozzarella and Parmesan cheese to the soup and stir to combine.

To serve, spoon the soup into individual bowls and top with chopped fresh basil or parsley. Garlic bread, if preferred, may be served hot as an accompaniment.

Methods for Being Prepared