Brown the sausage

• Heat the Dutch oven over medium heat and add the olive oil.
• Add the Italian sausage and brown until fully cooked, breaking it up as it cooks.

Add the tomato paste

• Stir the tomato paste into the browned sausage.
• Cook, stirring, for about 1 minute.

Build the broth

• Pour in the chicken broth, beef broth and marinara.
• Add the Italian seasoning, garlic powder and paprika.
• Bring to a gentle boil.

Cook the noodles

• Break the lasagna noodles into bite-size pieces and stir them into the soup.
• Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender.

Make it creamy

• Lower the heat and stir in the heavy cream, mozzarella and parmesan.
• Stir until fully melted.

Serve

• Ladle the soup into bowls.
• Top with ricotta, parmesan and chopped parsley.