In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it up with a spatula. Cook for about 5–6 minutes until browned, and no longer pink. Once cooked, drain any excess fat and set aside, leaving the flavorful drippings in the pot.

In the same pot, add the finely chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

Pour in 4 cups of chicken broth along with 2 cups of water to the pot, and stir to combine. Add the Alfredo sauce, blending everything together until smooth and creamy.

Once the mixture is simmering, add 8 oz of lasagna noodles, broken into smaller pieces. Sprinkle in the dried basil, oregano, crushed red pepper flakes, salt, and pepper.

Reduce the heat to low and allow the soup to simmer gently for 8–10 minutes, or until the lasagna noodles are tender. Stir occasionally.

Stir in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese into the soup. Continue to stir over low heat until the cheeses melt completely.

Add dollops of ricotta cheese on top of the soup and let it warm through for 2-3 minutes while gently stirring.

Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of Parmesan, if desired.