In a large pot, heat a drizzle of olive oil over medium heat. Add the ground Italian sausage and cook until browned, about 5-7 minutes.

Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, cooking for an additional minute until fragrant.

Pour in the chicken broth and water, stirring to combine. Then, add the Alfredo sauce and bring the mixture to a gentle boil.

Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Simmer for 8-10 minutes until noodles are al dente.

Reduce heat to low and stir in mozzarella and Parmesan cheese, mixing until melted and creamy.

Add dollops of ricotta cheese to the pot and let it warm through for a couple of minutes.

Ladle the Alfredo Lasagna Soup into bowls, garnish with fresh parsley and Parmesan, and serve hot.