Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if needed.

Step 2

Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.

Step 3

Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.

Step 4

Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.

Step 5

Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.

Step 6

Ladle the soup into individual bowls. Garnish with fresh basil or parsley for extra flavor and a touch of color. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!