In a large pot, heat over medium heat and add your Italian sausage. Cook until browned, stirring occasionally, for about 5-7 minutes. Remove the sausage from the pot.

In the same pot, add chopped onion and minced garlic. Sauté for about 3 minutes until the onion is translucent and the garlic is fragrant.

Pour in the chicken broth along with the white beans, stirring well to combine. Increase the heat and bring the mixture to a boil, then reduce to a gentle simmer for 2-3 minutes.

Stir in the heavy cream and fresh spinach, allowing the spinach to wilt down for about 1-2 minutes. Add ricotta, mozzarella, and Parmesan cheese, then let the soup simmer for 5 minutes.

Break the lasagna noodles into smaller pieces and add them to the soup. Cook uncovered for about 10 minutes or until noodles are tender.

Return the browned sausage back to the pot and cook everything together for an additional 5 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls. Top with extra Parmesan cheese if desired. Serve hot.