In a large pot or Dutch oven over medium heat, add the ground sausage. Cook for about 5-7 minutes until browned and crumbled. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Pour in 4 cups of chicken broth and add 1 cup of half-and-half to the pot. Sprinkle in Italian seasoning, stirring well to combine. Bring the mixture to a gentle simmer.

Once simmering, gently stir in the broken lasagna noodles. Cook for about 10-15 minutes, stirring occasionally, until the noodles are al dente.

Add in the fresh spinach, sliced mushrooms, and diced zucchini, stirring until they are wilted and heated through, about 2-3 minutes. Finally, stir in the grated Parmesan cheese until melted and creamy.