In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for about 4-5 minutes.

Next, add 1 pound of your choice of ground meat into the pot. Cook for approximately 6-8 minutes, breaking it into crumbles as it browns.

Carefully pour in 4 cups of chicken or vegetable broth, stirring to combine everything well. Turn the heat up to high and bring to a boil.

Once the broth is boiling, stir in 8 ounces of broken lasagna noodles. Reduce the heat to medium and cook for about 10-12 minutes.

After the noodles are cooked, lower the heat and stir in 2 cups of Alfredo sauce along with 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese.

Finally, taste the soup and season with salt and fresh ground pepper as desired. Let the soup sit for a few minutes before serving.