Creamy Alfredo Lasagna Soup

Heat olive oil in a large soup pot over medium heat. Sauté onion for 3–4 minutes until soft.

Add garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.

Pour in the chicken broth and bring to a boil.

Add the broken lasagna noodles and cook until al dente, about 8–10 minutes.

Stir in the shredded chicken and heavy cream. Simmer for 3–4 minutes.

Add Parmesan and mozzarella cheeses, stirring until melted and smooth.

Ladle the soup into bowls and top with a dollop of ricotta cheese and fresh parsley. Serve warm.

Serving and Storage Tips