In a large pot, cook 1 pound of ground Italian sausage over medium heat until browned. Drain any excess fat.
Add 1 medium diced onion and 4 cloves of minced garlic to the pot, and sauté until aromatic.
Pour in 4 cups of chicken broth, 2 cups of water, 1 jar (24 oz) of prepared Alfredo sauce, 1 can (14.5 oz) of undrained diced tomatoes, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
Bring the mixture to a boil, then add 8 broken lasagna noodles. Reduce the heat and let it simmer until the noodles are tender.
While the soup simmers, blend 1 cup of ricotta cheese and 1/2 cup of grated Parmesan cheese in a bowl. Add salt and pepper to taste.
Once the noodles are cooked, ladle the soup into bowls, dollop with the ricotta mixture, and sprinkle generously with 1 cup of shredded mozzarella cheese.
Top with chopped fresh parsley for that finishing touch. Enjoy!
Invite your friends over, serve with crusty bread, and enjoy a meal that’s both cozy and indulgent.
Each bowl contains approximately 400 kcal, 40g carbohydrates, 20g protein, and 20g fat.
Find it online: https://www.chyachya.com/creamy-alfredo-lasagna-soup/