Start by heating the olive oil in your large stock pot or Dutch oven over medium heat. Add the Italian sausage and break it apart into smaller pieces with a wooden spoon. Cook until golden brown and fully cooked through, about 6-8 minutes. Once the sausage is done, use a slotted spoon to remove it and set it aside.

To the same pot, add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Toss in the minced garlic and cook for an additional 1-2 minutes, just until fragrant. This step is crucial for building the base of that comforting, Italian-inspired flavor.

Pour in the chicken or vegetable broth, heavy cream, and Alfredo sauce. Stir well to combine. Allow the liquid to come to a gentle simmer over medium heat.

Break the lasagna sheets into smaller pieces and add them to the simmering broth. Stir occasionally so the noodles don’t stick together. Cook for about 10-12 minutes or until the lasagna pieces are tender.

Add the Italian seasoning, crushed red pepper flakes (if using), and season with salt and black pepper to taste. Stir in the cooked sausage and simmer the soup for 5 more minutes to allow all the flavors to meld together.

Reduce the heat to low and stir in the grated mozzarella and Parmesan cheeses. The cheese will melt into the soup, creating a luscious, creamy base.

Ladle the Alfredo lasagna soup into bowls, garnish with fresh parsley, and serve warm. Pair it with some garlic bread or a crisp green salad for a complete meal.