In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the ground Italian sausage and cook for 5-7 minutes, breaking it apart with a spoon until it’s well browned and no longer pink. Drain any excess fat, leaving only the flavorful drippings in the pot.

Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and continue to cook for an additional minute.

Pour in 4 cups of chicken broth and 2 cups of water; stir the mixture to incorporate all the sautéed elements. Add 1 cup of Alfredo sauce, mixing until fully combined.

Bring the soup to a gentle boil over medium-high heat. Break the lasagna noodles into bite-size pieces and add them to the pot, along with 1 teaspoon each of dried basil and oregano, and a pinch of crushed red pepper flakes.

Reduce the heat and simmer for about 8-10 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste if needed.

Stir in 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese until both melt seamlessly into the soup.

Add generous dollops of ricotta cheese, spreading them throughout the soup. Let the ricotta warm through for a couple of minutes without stirring too much.

Ladle the hot Alfredo Lasagna Soup into bowls, garnishing each with a sprinkle of fresh parsley and additional Parmesan cheese if desired.