In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of Italian sausage, breaking it into crumbles. Cook for about 5-7 minutes until the sausage is browned and cooked through. Remove the sausage with a slotted spoon, leaving the drippings in the pot for added flavor.

In the same pot, lower the heat to medium and add one chopped onion. Sauté for 3-4 minutes until translucent, stirring occasionally. Next, add 3 cloves of minced garlic and cook for an additional minute.

Stir in 2 teaspoons of Italian seasoning and a pinch of red pepper flakes, if desired. Pour in 4 cups of chicken broth and 2 cups of water, stirring to combine. Increase the heat and bring the mixture to a boil.

Once boiling, add the broken lasagna noodles to the pot. Cook for 8-10 minutes until the noodles are tender, stirring occasionally.

Reduce the heat to low and gently stir in 1 cup of heavy cream, allowing it to create a silky texture. Return the cooked sausage to the pot.

Introduce 4 cups of chopped spinach into the pot and stir until wilted, about 2-3 minutes. Season your soup with salt and pepper to taste.

In a separate bowl, combine ½ cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and ¼ cup of grated Parmesan cheese. Mix well until smooth and creamy.

Ladle the warm White Lasagna Soup into bowls and top each serving with a generous dollop of the cheese mixture. Sprinkle chopped fresh parsley on top.