Preparation Steps:
Step 1: Sear the Meat
- Heat oil in a large Dutch oven or saucepan over medium heat.
- Add the ground chicken or sausage, breaking it into small pieces as it browns.
- Remove any excess fat to keep the soup light.
Step 2: Sauté Aromatics
- To the same pot, add the onion and garlic.
- Sauté for 3–4 minutes, until the onion softens and releases its aroma.
Step 3: Add Liquids and Seasoning
- Pour in chicken stock, heavy cream, and marinara sauce, stirring to combine.
- Season with Italian seasoning, salt, and pepper. Adjust the seasoning to your preference.
- Let the mixture simmer gently, allowing the flavors to meld together.
Step 4: Cook the Noodles
- Add the broken lasagna noodles to the simmering soup.
- Stir to coat and cook for 10–12 minutes, or until the noodles are tender.
Step 5: Incorporate the Cheeses
- Reduce the heat to low. Stir in Parmesan cheese to thicken the soup.
- Add shredded mozzarella, mixing until fully melted and incorporated.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with fresh basil or parsley.
- Sprinkle red pepper flakes if you like a hint of heat.
- Serve warm and enjoy!
Pairings and Variations:
Serving Ideas:
- Pair with crusty garlic bread or a simple green salad dressed with a lemon vinaigrette.
- Add roasted vegetables (zucchini, mushrooms, or bell peppers) for an extra Italian twist.
Recipe Modifications:
- Vegetarian Option: Replace the meat with chopped zucchini or mushrooms and use vegetable stock instead of chicken stock.
- Lighter Version: Substitute heavy cream with half-and-half or a milk and cornstarch mixture.
- Spicy Kick: Use spicy Italian sausage or extra red pepper flakes for bold flavor.
- Gluten-Free: Choose gluten-free lasagna noodles to adapt this recipe.
