Brown the Sausage

1. In a large pot over medium heat, cook the Italian sausage, breaking it apart with a wooden spoon until browned and cooked through.

Sauté the Vegetables

1. Add the chopped onion and minced garlic to the pot with the sausage, sautéing until the onion is translucent and fragrant.

Simmer the Soup

1. Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Bring to a boil.
2. Add the broken lasagna noodles to the pot, reduce heat, and simmer until the noodles are tender.

Prepare the Cheese Mixture

1. In a small bowl, mix together the ricotta cheese, a portion of the shredded mozzarella, and a sprinkle of salt for added flavor.

Serve

1. Ladle the hot soup into bowls.
2. Dollop each serving with the ricotta cheese mixture, sprinkle with the remaining mozzarella, and garnish with fresh basil.