Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it up with a spoon. Drain any excess fat.

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

Pour in the chicken broth and water, then add the Alfredo sauce. Stir well to combine.

Bring the mixture to a boil. Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir to ensure noodles are submerged.

Reduce heat to a simmer and cook until noodles are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.

Stir in the mozzarella and Parmesan cheeses until melted and fully incorporated into the soup.

Add dollops of ricotta cheese on top and let sit for a few minutes to warm through.

Serve the soup hot in large bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.