In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage and cook, breaking it up into small pieces with a spoon, until browned and fully cooked (about 5–7 minutes).
Once cooked, remove any excess grease if necessary and transfer the sausage to a plate. Set aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion and cook until softened, about 3–4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Soup Base:
Pour in the chicken broth and heavy cream, and stir to combine.
Add the diced tomatoes (if using), dried basil, oregano, garlic powder, and red pepper flakes (if using). Stir and bring to a simmer.
Let the soup simmer for about 5 minutes to allow the flavors to combine.
4. Add the Noodles:
Add the broken lasagna noodles to the soup and cook according to the package directions (typically 7–9 minutes). Stir occasionally to prevent the noodles from sticking together.
5. Combine the Cheese:
Once the noodles are cooked, stir in the ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, and the Parmesan cheese. Stir until the cheeses melt and the soup becomes creamy. If the soup is too thick, you can add a little more chicken broth or water to reach your desired consistency.
6. Adjust Seasoning:
Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve:
Ladle the soup into bowls and sprinkle with additional shredded mozzarella cheese and fresh chopped basil or parsley for garnish.
