In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add 1 medium diced onion and sauté for 3–4 minutes until it turns translucent. Introduce 3 minced garlic cloves and cook for an additional 1–2 minutes until fragrant.

Add 1 pound of Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for about 5–7 minutes until browned and cooked through.

Pour in 4 cups of chicken broth and add 1 can of undrained diced tomatoes. Stir well to combine and bring to a gentle boil. Allow simmering for 2–3 minutes.

Break 8 ounces of uncooked lasagna noodles into pieces and add them to the boiling broth. Reduce heat to a simmer and cook for 15–20 minutes, stirring occasionally.

Lower the heat, mix in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Stir until the cheese melts completely.

Add 1 teaspoon each of dried basil and dried oregano. Season with salt and pepper, simmer for an additional 2–3 minutes.

Ladle into bowls, garnishing with freshly chopped parsley and extra grated Parmesan cheese.