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Add olive oil to a Dutch oven and cook the Italian sausage until browned.
Add the onions and garlic and cook until softened.
Add the tomato paste, garlic powder, dried thyme, dried oregano, dried parsley, crushed red pepper flakes, salt, and pepper. Cook for 3-4 minutes.
Add the beef bone broth, tomato puree, and heavy cream. Bring to a simmer.
Add the mozzarella cheese, fresh parsley, and lasagna noodles. Cook until the noodles are tender.
Carefully stir the soup and continue cooking until the lasagna is nice and tender.