Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz. lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until translucent. Then add ground beef or Italian sausage, season with salt and pepper, and cook until browned. Stir in minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook until al dente, about 10 minutes, stirring occasionally to prevent sticking.
- Reduce heat and stir in heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue stirring until the cheese melts and the soup is creamy. Adjust seasonings with salt and pepper as needed.
- Serve hot, garnished with chopped fresh basil or parsley. Add extra Parmesan on top if desired. Pair with crusty bread or a side salad for a complete meal.
Notes
- Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding broth or cream if needed to restore creaminess.
- For longer storage, freeze for up to 3 months. Make sure to cool completely before freezing.
- You can substitute regular pasta with gluten-free options for gluten-free diet.
- To make the dish dairy-free, replace heavy cream and cheese with coconut milk or dairy-free cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Contemporary
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
