Cooking

• In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spoon. Remove the sausage from the pot and set it aside.
• In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
• Stir in the Italian seasoning and crushed red pepper flakes (if using). Pour in the chicken broth and water, and bring the mixture to a boil.
• Once boiling, add the broken lasagna noodles to the pot. Cook for about 8-10 minutes or until the noodles are tender, stirring occasionally.
• Reduce the heat to a simmer and stir in the heavy cream. Add the cooked sausage back into the pot.
• Stir in the chopped spinach until it wilts. Season with salt and pepper to taste.
• In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
• To serve, ladle the soup into bowls and top with a generous spoonful of the cheese mixture, allowing it to melt into the soup. Garnish with chopped fresh parsley.