CREAMY ALFREDO LASAGNA SOUP

Cook the beef and onions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef (or sausage) and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the chopped onion and garlic and cook for an additional 2-3 minutes, until softened and fragrant. Season with salt, pepper, basil, and oregano.

Make the soup base:

1. Add the chicken broth, diced tomatoes, and heavy cream to the pot. Stir to combine and bring to a simmer.
2. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking.

Add the cheeses:

1. Once the noodles are cooked, stir in the ricotta cheese, 1 cup of mozzarella cheese, and the Parmesan cheese. Continue to cook for 2-3 minutes, until the cheeses have melted and the soup is creamy.

Serve:

1. Ladle the soup into bowls and garnish with the remaining mozzarella cheese and fresh parsley if desired. Serve immediately with crusty bread for dipping.