In a large pot or Dutch oven, warm the olive oil over medium heat until it shimmers.
Put in the diced onion and sauté for about 3–4 minutes, until it becomes translucent.
Add the minced garlic and continue cooking for another 1–2 minutes.
Introduce the Italian sausage, crumbling it as it cooks until browned.
Add the chicken broth and diced tomatoes, stirring to blend.
When it reaches a boil, add the broken lasagna noodles and let simmer for 15–20 minutes.
Turn the heat down to low and mix in the heavy cream and Parmesan cheese until the mixture is smooth.
Incorporate the dried basil and oregano, stirring thoroughly.
Let it simmer for 2–3 minutes so the flavors meld.
Serve with parsley and additional Parmesan as garnishes.
