Prepare the Soup:

In a large pot over medium heat, melt butter and sauté onion until soft. Add garlic and cook for 30 seconds.

Add Italian sausage (or chicken) and cook until browned. Drain excess grease if necessary.

Pour in chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a simmer.

Cook the Noodles:

Add broken lasagna noodles to the pot and cook until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.

Make it Creamy:

Reduce heat to low and stir in heavy cream and Alfredo sauce. Let it simmer for 5 minutes until slightly thickened.

Finish with Cheese:

Stir in mozzarella and Parmesan cheese until melted and creamy.

Serve:

Ladle soup into bowls, garnish with fresh basil or parsley, and sprinkle with extra Parmesan cheese. Serve hot with garlic bread.