Chicken Alfredo Lasagna Soup

Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken from the pot and set aside.

In the same pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally.

Add the broken lasagna noodles to the pot. Cook, stirring frequently to prevent sticking, until the noodles are al dente, about 10-12 minutes.

Reduce heat to low. Stir in the grated Parmesan cheese, Italian seasoning, and the cooked chicken. Continue to stir until the cheese is melted and the soup is creamy.

Season with salt and pepper to taste. Stir in most of the fresh parsley.

Ladle the soup into bowls. Garnish with remaining fresh parsley, extra Parmesan cheese, and a crack of black pepper. Serve immediately with toasted bread for dipping.