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

In the same pot, add chopped onions and minced garlic, stirring with the residual sausage fat. Sauté for about 3-4 minutes until the onions become translucent.

Pour in the chicken broth and add the white beans, bringing the mixture to a boil. Once boiling, reduce to a simmer and let it cook uncovered for about 10 minutes.

Lower the heat and stir in the heavy cream, fresh spinach, ricotta, mozzarella, and Parmesan cheese. Let it simmer for about 5 minutes until the cheese melts.

Add the broken pieces of lasagna noodles to the pot and let them cook for about 10 minutes until tender but still al dente.

Return the sautéed sausage to the pot and let the soup simmer for an additional 5 minutes.

Remove from heat and season with salt and pepper to taste before serving hot.