In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground Italian sausage and cook for 5–7 minutes until browned and cooked through, breaking it into crumbles with a wooden spoon. Drain any excess grease, then transfer the sausage to a plate.

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

Pour in 4 cups of chicken broth and 2 cups of water, stirring well to incorporate. Next, add 15 ounces of Alfredo sauce, mixing until everything is fully combined.

Bring the mixture to a gentle boil, then add 8 broken pieces of lasagna noodles, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of crushed red pepper flakes.

Reduce heat to low and let the soup simmer uncovered for 8–10 minutes, stirring occasionally until the lasagna noodles are al dente.

Stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese, mixing until melted and creamy.

Dollop 1 cup of ricotta cheese over the top of the soup and warm it slightly without stirring.

Ladle the soup into bowls and garnish with freshly chopped parsley. Optional: sprinkle extra Parmesan cheese on top.