OMG! I whipped up this soup for a party, and it was gone before I knew it.

Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.

Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent and fragrant.

Pour in the chicken broth and water, and bring to a simmer.

Add the broken lasagna noodles to the pot and cook until they are tender, about 10 minutes.

Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste.

Add the fresh spinach and stir until wilted.

Serve the soup hot, with a dollop of ricotta cheese on top of each bowl. Garnish with chopped fresh parsley.

For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a vegetarian option, omit the sausage and use vegetable broth instead of chicken broth. You can also add other vegetables like mushrooms or zucchini for extra flavor and nutrition. For a spicier kick, add a pinch of red pepper flakes when sautéing the onions and garlic. To make it gluten-free, use gluten-free pasta instead of lasagna noodles.