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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
Making this soup couldn’t be easier or faster. Ground beef or sausage should be browned first, then seasoned with garlic and onions. Its characteristic creamy richness comes from the chicken broth and Alfredo sauce that make up the soup’s basis. Add the broken lasagna noodles and cook until they are soft after letting the soup simmer with the diced tomatoes and spices. To make it more decadent, add plenty of cheese and mix well. For a colorful and flavorful garnish, try using fresh herbs.
Time Spent Preparing
Only ten minutes to prepare
Cooking time: half an hour
Forty minutes in total
Quantities Per Serving
You may enjoy this dish for leftovers or family dinners since it feeds four to six people.
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