1. Brown the sausage
Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook for 5–7 minutes, breaking it into small pieces as it browns.
2. Add the onion and garlic
Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
3. Add the broth
Pour in the chicken broth and scrape the bottom of the pot to release all those flavorful browned bits.
4. Add the lasagna noodles
Break the lasagna noodles into bite-sized pieces and add them to the pot. Stir well and bring the soup to a gentle boil.
5. Cook the noodles
Reduce the heat to medium and simmer for about 10–12 minutes, stirring occasionally, until the noodles are tender.
6. Add the tomatoes and Alfredo sauce
Stir in the halved cherry tomatoes and Alfredo sauce. Cook for 2–3 minutes, allowing everything to heat through.
7. Make it creamy
Reduce the heat to low and stir in the heavy cream, mozzarella, and Parmesan. Continue stirring until the cheeses melt and the soup becomes rich and creamy.
8. Season
Add Italian seasoning, black pepper, and salt to taste. For a little heat, add a pinch of red pepper flakes.
9. Let it thicken
Allow the soup to simmer gently for another 2–3 minutes. Avoid boiling after adding the cream and cheese.
10. Garnish and serve
Ladle the soup into bowls and sprinkle with fresh parsley, basil, and a little extra Parmesan.
Serving Tip
Serve this soup immediately with warm garlic bread or crusty bread for dipping. If the soup becomes too thick as it sits, stir in a splash of chicken broth or milk before reheating.
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