In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage, breaking it into smaller pieces with a spatula. Sauté for about 5–7 minutes until browned. Remove sausage and set aside.

In the same pot, add a chopped onion and sauté for 3–4 minutes until translucent. Toss in 3 minced garlic cloves and continue to sauté for an additional minute.

Stir in 1 tablespoon of Italian seasoning and 1 teaspoon of crushed red pepper flakes. Pour in 4 cups of chicken broth and 2 cups of water, bringing it to a boil.

Once boiling, add 8 ounces of broken lasagna noodles. Reduce heat to medium and let cook for 8–10 minutes until al dente.

Lower the heat and stir in 1 cup of heavy cream. Return the cooked sausage to the pot.

Stir in 4 cups of chopped fresh spinach and cook just until wilted—about 2–3 minutes. Season with salt and pepper.

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

Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture and garnish with fresh parsley.