In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage and cook for about 5-7 minutes, stirring occasionally, until browned. Drain excess fat, then set the sausage aside.

In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in 2 cloves of minced garlic and sauté for another 1 minute, just until fragrant.

Pour in 6 cups of chicken broth and 1 cup of water, then add 1 jar of Alfredo sauce, stirring to combine everything well. Bring to a gentle boil.

Once boiling, break 8 ounces of lasagna noodles into pieces and add them to the pot along with 1 teaspoon each of dried basil and dried oregano, plus a pinch of crushed red pepper flakes, salt, and pepper to taste. Stir to ensure the noodles are fully submerged. Let it simmer for about 8-10 minutes.

Reduce the heat to low and stir in 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese. Allow the cheeses to melt fully, stirring until incorporated.

Add dollops of 1 cup of ricotta cheese on top of the soup and gently stir it in. Warm through for about 2-3 minutes.

Ladle the Alfredo Lasagna Soup into bowls and garnish with freshly chopped parsley. Optionally sprinkle more Parmesan cheese on top.