In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground Italian sausage, breaking it apart as it cooks. Sauté for about 5–7 minutes, or until the sausage is nicely browned and cooked through. Drain any excess fat.

Next, add 1 chopped onion to the pot and sauté for 3–4 minutes until it becomes soft and translucent. Stir in 4 cloves of minced garlic and cook for another minute until fragrant.

Pour in 4 cups of chicken broth and 2 cups of water into the pot, stirring to combine. Add 1 cup of Alfredo sauce and mix well.

Bring the mixture to a gentle boil. Toss in 8 ounces of broken lasagna noodles, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and a pinch of red pepper flakes.

Reduce the heat to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the noodles are al dente.

Stir in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese until melted and blended into the soup.

Dollop 1 cup of ricotta cheese on top and let it warm slightly before serving. Garnish with freshly chopped parsley and extra Parmesan if desired.