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For the Meat and Vegetables:
- 1 pound ground chicken or Italian sausage (or mushrooms for a vegetarian version)
- 1/2 cup ricotta cheese (for a richer, creamy texture)
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a spicy kick)
Instructions
1. Cook the Meat and Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, sautéing them until softened and fragrant, about 3 minutes. Add the ground chicken (or Italian sausage, if using), breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat and return the mixture to the pot.
2. Add Broth and Dairy
With the cooked meat in the pot, pour in the chicken broth and bring it to a gentle simmer. Add the heavy cream and milk while stirring continuously. Slowly whisk in the grated Parmesan cheese, allowing it to melt into the liquid and create a thick, creamy base. Season with Italian seasoning, salt, and black pepper, stirring to combine all the flavors.
3. Add the Lasagna Noodles
Break the lasagna noodles into large, bite-sized pieces and add them directly to the soup. Stir to distribute the noodles evenly. Cook for 8–10 minutes, or until the noodles are tender yet firm (al dente). Keep an eye on the soup and stir occasionally to prevent the noodles from sticking together or to the bottom of the pot.
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