Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of Italian sausage, breaking it into pieces with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed, leaving just enough for flavor.

Next, add 1 diced yellow onion to the pot, stirring to combine. Sauté the onion until softened, about 4-5 minutes, then stir in 3 minced garlic cloves and cook until fragrant, about 30-60 seconds.

Incorporate 2 tablespoons of tomato paste along with 1 teaspoon each of dried basil, oregano, and thyme into the pot. Season with salt, black pepper, and ½ teaspoon of crushed red pepper flakes, cooking for another 1-2 minutes.

Pour in 28 ounces of crushed tomatoes and 4 cups of low-sodium chicken broth, stirring well to combine. Bring the soup to a gentle boil, scraping the bottom of the pot.

Add 8-10 broken lasagna noodles directly into the bubbling pot. Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, until the noodles are al dente, about 12-15 minutes.

Once the noodles are cooked, adjust the thickness of your One-Pot Lasagna Soup by adding more broth if needed. Stir in ½ cup of heavy cream and 1 cup each of shredded mozzarella and grated parmesan cheeses until melted and creamy.

Ladle the hearty One-Pot Lasagna Soup into warm bowls, topping each serving with dollops of ricotta cheese and a sprinkle of freshly chopped parsley and basil. Serve hot.