Lasagna Alfredo Bowl

Ingredients

For the Soup Base

• 1 lb ground Italian sausage (or ground chicken/turkey for a lighter option)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream (or half & half for a lighter option)
• 1 (15 oz) jar Alfredo sauce (or homemade if you prefer)
• 1 (14.5 oz) can diced tomatoes (optional, for a hint of acidity)
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for a little heat)

For the Noodles

• 8 lasagna noodles, broken into pieces
  (Can substitute with any short pasta like bowtie, rigatoni, or mafaldine)

For the Cheesy Topping

• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ½ cup ricotta or cottage cheese (optional, for that lasagna vibe)

Garnish

• Chopped fresh parsley
• Extra Parmesan for serving

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Instructions

1. Cook the Meat
   In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Drain excess grease if necessary.
2. Sauté Aromatics
   Add chopped onion and garlic to the pot. Sauté until soft and fragrant, about 3 minutes.
3. Build the Broth
   Stir in chicken broth, Alfredo sauce, diced tomatoes (if using), heavy cream, Italian seasoning, salt, pepper, and red pepper flakes. Stir well and bring to a gentle simmer.
4. Cook the Pasta
   Add the broken lasagna noodles directly into the soup. Simmer for 12-15 minutes, until noodles are tender.
5. Add Cheese
   Stir in mozzarella and Parmesan until melted and creamy. If you like, swirl spoonfuls of ricotta or cottage cheese into the soup for that classic lasagna flair.
6. Serve
   Ladle into bowls, sprinkle with fresh parsley and extra Parmesan, and serve with garlic bread or breadsticks.

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Pro Tip:

If you prefer a thicker, casserole-style dish instead of soup, reduce broth by 1 cup and top the entire pot with extra cheese. Pop it under the broiler for a cheesy crust!