Creamy Alfredo Lasagna Soup

ingredients

• 1 pound Italian sausage (mild or hot)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 8 lasagna noodles, broken into pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup half and half
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups fresh spinach, chopped (optional)
• Fresh parsley, for garnish

the making of it

1. In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it up as it cooks. Drain any excess grease.
2. Add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for 1 minute, stirring often.
3. Pour in the chicken broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Add the broken lasagna noodles and cook for 10-12 minutes, or until tender, stirring occasionally.
5. Reduce the heat to medium-low. Stir in the heavy cream and half and half. Let simmer for 5 minutes.
6. Add the Parmesan and mozzarella cheese, stirring until melted and the soup is creamy.
7. Stir in the chopped spinach and cook for 1-2 minutes, until wilted.
8. Taste and adjust seasoning if needed.
9. Serve hot, topped with extra Parmesan and fresh parsley if desired.