Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add the ground beef or Italian sausage and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Step 3: Stir in the diced onion and minced garlic. Cook for 3-4 minutes until the onion is translucent and fragrant.
Step 4: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
Step 5: Slowly stir in the heavy cream, ensuring it is well combined with the broth.
Step 6: Add the broken lasagna noodles, Italian seasoning, salt, and pepper to the pot. Stir well and simmer for 10-12 minutes, or until the noodles are tender.
Step 7: Once the noodles are cooked, stir in the grated Parmesan cheese until it melts and the soup becomes smooth and creamy.
Step 8: If using, add the fresh spinach and cook until it wilts, which should take about 2 minutes.
Step 9: Ladle the creamy Alfredo lasagna soup into individual bowls. Top with shredded mozzarella cheese and dollops of ricotta cheese, if desired.
Step 10: Garnish with fresh chopped parsley before serving hot. Enjoy!