Heat a large pot or Dutch oven over medium heat and add the olive oil.

Add the ground chicken or beef and cook until browned, draining any excess fat if necessary.

Mix in the diced onion and cook until softened, about 3 to 5 minutes.

Stir in the minced garlic, Italian seasoning, salt, and pepper, and let simmer for a couple of minutes.

Pour in the chicken broth and Alfredo sauce, along with the drained diced tomatoes. Stir to combine and bring to a gentle simmer.

Add the broken lasagna noodles and cook over medium heat for 10 to 12 minutes, stirring occasionally.

Once the noodles are tender, reduce the heat to low and stir in the heavy cream, mozzarella, and Parmesan cheese until combined and creamy.

Taste and adjust seasoning if needed.

Spoon the soup into bowls and garnish with chopped parsley and a dollop of ricotta or cottage cheese if desired.