In a large pot over medium heat, warm 1 tablespoon of olive oil. Add 1 pound of ground Italian sausage and cook for about 5-7 minutes, breaking it up with a spoon until browned and no longer pink. Drain any excess fat.

To the same pot, add 1 chopped onion and sauté for 3-4 minutes until translucent and soft. Stir in 2 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

Pour in 4 cups of chicken broth and 2 cups of water, stirring the mixture to combine. Next, add 1 jar of Alfredo sauce, mixing well until all ingredients are thoroughly blended. Bring this mixture to a simmer.

Once your soup reaches a gentle boil, add 4-6 broken lasagna noodles along with 1 teaspoon each of dried basil and oregano. Sprinkle in a pinch of crushed red pepper flakes and season with salt and pepper to taste. Reduce the heat to low and simmer for 10-12 minutes.

Stir in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese, allowing them to melt into the soup. Allow it to heat through on low for about 2-3 minutes.

Dollop several spoonfuls of ricotta cheese directly into the serving bowls of Alfredo Lasagna Soup, sprinkling with freshly chopped parsley and extra Parmesan if desired.