In a large pot over medium heat, drizzle in a tablespoon of olive oil. Once hot, add the ground Italian sausage and break it apart as it browns for about 5-7 minutes.

Add the finely chopped onion and sauté for 3-4 minutes until tender and translucent. Stir in minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and water, stirring to blend with the sausage and onions. Then, add the Alfredo sauce and mix thoroughly.

Bring the soup to a gentle boil, adding the broken lasagna noodles, dried basil, dried oregano, and crushed red pepper flakes. Stir well to submerge the noodles.

Lower the heat and simmer uncovered for 8-10 minutes, stirring occasionally until the noodles are al dente.

Once cooked, mix in shredded mozzarella cheese and grated Parmesan cheese until melted and creamy.

Dollop the ricotta cheese over the top and allow it to warm slightly without stirring.

Ladle into bowls, garnishing each with freshly chopped parsley and an optional sprinkle of Parmesan cheese.