Ingredients
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground chicken or Italian sausage (or 1 lb diced mushrooms for a vegetarian option)
- 4 cups chicken or vegetable broth
- 2 cups small pasta (shells or broken lasagna sheets)
- 1 can diced tomatoes
- 1 cup heavy cream (or half-and-half)
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups fresh spinach
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional garnishes: extra cheese, fresh herbs, red pepper flakes
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Introduce minced garlic and cook until fragrant, being careful not to let it burn.
- Add ground meat or mushrooms and cook until browned. Season with salt and pepper.
- Pour in the broth, then bring to a gentle boil.
- Stir in the pasta and tomatoes. Cook until pasta is tender, about 10–12 minutes.
- Reduce heat and pour in the heavy cream and Alfredo sauce, stirring until well combined.
- Add cheese, allowing it to melt into the soup for extra creaminess.
- Finally, fold in the fresh spinach until just wilted.
- Serve hot, garnishing with extra cheese and fresh herbs if desired.
Notes
For optimal texture, cook pasta separately if storing leftovers. Always taste and adjust seasonings accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian option available