Brown the Meats:
In a large pot or Dutch oven, brown the ground Italian sausage and ground beef over medium-high heat. Drain off any excess grease.
Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Build the Soup:
Pour in the chicken broth, and add the broken lasagna noodles, dried oregano, dried basil, and red pepper flakes (if using).
Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the lasagna noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Make the Alfredo Sauce:
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the heavy cream, whisking continuously to prevent lumps from forming.
Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Combine and Serve:
