In a large pot, over medium heat, pour 4 cups of chicken or vegetable broth. Allow it to gently warm until it starts to bubble slightly, about 5 minutes.

Once the broth is simmering, stir in 2 cups of heavy cream. Bring the mixture to a low simmer, stirring continually.

Next, add 1 cup of ricotta cheese and 1 cup of grated Parmesan cheese to the pot. Stir vigorously until both cheeses are fully melted, about 3-4 minutes.

Introduce the broken lasagna noodles and 1 tablespoon of Italian seasoning into the mixture. Stir to ensure the noodles are fully submerged. Cook for about 20 minutes, stirring occasionally.

If using ground Italian sausage, in a separate skillet over medium heat, cook 1 pound until browned, about 6-8 minutes. Drain excess fat, then mix into the pot of soup.

Once the noodles are tender, season with salt and pepper to taste. Stir well to distribute evenly.

After simmering for a total of 25-30 minutes, ladle the soup into bowls and garnish with fresh parsley if desired.