Ingredients:
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups spinach, roughly chopped
- 1 cup shredded mozzarella cheese
Directions:
- In a large pot, heat olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Add the diced onion and garlic to the pot and sauté until softened, about 3 minutes.
- Pour in the chicken broth, water, Alfredo sauce, and diced tomatoes. Stir well to combine.
- Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, or until the noodles are tender.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for an additional 2-3 minutes until the soup is thickened and creamy.
- Add the chopped spinach and stir until wilted.
- Ladle the soup into bowls and top with shredded mozzarella cheese. Serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 6 servings