In a large pot over medium heat, drizzle in olive oil and add the ground Italian sausage. Cook for 5–7 minutes until browned, draining excess grease.

Add the finely chopped onion to the pot and sauté for 3–4 minutes until tender. Then stir in minced garlic and cook for an additional minute.

Pour in the chicken broth and water, stirring with the sausage and onion mixture. Add the Alfredo sauce and bring to a gentle simmer.

Once simmering, add the broken lasagna noodles, basil, oregano, and crushed red pepper flakes, ensuring the noodles are submerged.

Lower the heat and let simmer uncovered for about 8–10 minutes, stirring occasionally until the pasta is cooked al dente.

Once the noodles are tender, mix in shredded mozzarella and grated Parmesan cheese, stirring until melted into the soup.

Dollop spoonfuls of ricotta cheese on top of the soup, gently warming it by letting it sit for a minute.

Ladle the soup into bowls, garnishing with fresh parsley and an extra sprinkle of Parmesan cheese before serving.