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

Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

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

Add the broken lasagna noodles, dried basil, and dried oregano. Season with crushed red pepper flakes, salt, and pepper. Reduce heat and simmer for 8-10 minutes.

Stir in the shredded mozzarella and grated Parmesan until melted and incorporated.

Dollop the ricotta cheese on top and allow it to warm slightly before serving.

Serve hot, garnished with freshly chopped parsley and additional Parmesan if desired.