In a large pot, heat the stovetop over medium heat and add the Italian sausage. Break the sausage apart as it cooks for about 5-7 minutes. Transfer to a plate and set aside.

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

Pour in the chicken broth and add the drained white beans. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes.

Stir in the heavy cream, chopped spinach, ricotta, mozzarella, and parmesan cheese. Simmer for an additional 5 minutes.

Add the broken lasagna noodles into the pot, cooking for about 10 minutes or until tender. Stir occasionally.

Return the cooked sausage to the pot and simmer for another 5 minutes. Season with salt and pepper.

Ladle the hot soup into bowls and sprinkle with more parmesan cheese. Serve immediately.