IngredientsWhat You Need: One tablespoon of olive oil1 pound of either Italian sausage or ground beef1 diced medium onionminced garlic (three cloves)Quarts of chicken stock2 cups of Alfredo sauce, either handmade or purchased1 can of chopped tomatoes (14.5 oz)8 pieces of broken lasagna noodles1 spoonful of dried basilSpoonful of dried oregano…Toss with salt and pepper.One cup of mozzarella cheese, shreddedHalf a cup of Parmesan cheese, gratedGarnish with fresh basil or parsleyPreparationSear 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 PreparedMaking this soup couldn’t be easier or faster. Ground beef or sausage should be browned first, then seasoned with garlic and onions. Its characteristic
