@beckydintn: Creamy Alfredo Lasagna Soup Ingredients: - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 pound ground beef - 4 cups chicken broth - 1 can (14.5 ounces) diced tomatoes - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 8 ounces lasagna noodles, broken into pieces - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh parsley for garnish Instructions: 1. Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it's soft, about 3-4 minutes. Then add the minced garlic and cook for another minute. 2. Brown the meat: Add the ground beef to the pot. Cook until it’s browned, breaking it apart with a spoon. Drain any excess fat. 3. Add broth and tomatoes: Pour in the chicken broth and add the diced tomatoes, Italian seasoning, salt, and pepper. Stir well and bring to a boil. 4. Cook the noodles: Once boiling, add the broken lasagna noodles to the pot. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are tender. 5. Stir in the cream and cheese: Lower the heat and stir in the heavy cream, shredded mozzarella, and grated Parmesan. Cook until the cheeses are melted and the soup is creamy, about 5 minutes. 6. Serve: Ladle the soup into bowls, and garnish with fresh parsley. Enjoy while it’s hot! Notes: Feel free to add your favorite vegetables or substitute the noodles with gluten-free options if needed. This soup is perfect for cold days and is great for leftovers! Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes | Kcal: Approximately 450 per serving | Servings: 6-8 servings

Becky Davidson Simpkins 🍓

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Region: US

Sunday 25 August 2024 21:56:31 GMT