In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage and cook for about 5–7 minutes, breaking it apart with a wooden spoon until it’s browned and crumbly. Drain any excess fat.

Add 1 finely chopped onion to the pot and sauté for 3–4 minutes until soft and translucent. Stir in 4 minced garlic cloves, cooking for an additional minute until fragrant.

Pour in 4 cups of chicken broth and 2 cups of water, stirring to combine. Add a 15 oz jar of Alfredo sauce and mix well. Heat through for about 2–3 minutes.

Bring the soup to a boil over medium-high heat. Stir in 8 broken lasagna noodles, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried oregano, salt, and pepper to taste. Cook for 8–10 minutes, stirring occasionally.

Reduce heat to low and stir in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese until melted.

Add 1 cup of ricotta cheese in dollops. Gently warm without fully melting, stirring just enough to combine.

Ladle the soup into bowls. Garnish with freshly chopped parsley and additional Parmesan if desired.