In a large pot, heat the olive oil (2 tablespoons) over medium-high. Sauté the diced onions until softened, about 2 minutes.
Add the sausage, minced garlic (2 cloves), and dried oregano (1 teaspoon), breaking the meat up into pieces with a wooden spoon. Cook until fully browned, about 5 minutes.
Add the chicken broth/stock (4 cups) and canned crushed tomatoes. Bring to a boil.
Turn heat to low and add the broken up lasagna noodles, along with a little bit of salt and pepper. Simmer, covered, until noodles are fully cooked (about 10-12 minutes).
Meanwhile, mix together the shredded mozzarella cheese (4 oz.), ricotta (8 oz.), and finely grated parmesan cheese (1/4 cup) in a medium bowl.
Turn off the heat and stir in the chopped fresh basil (1/4 cup). Taste and adjust seasoning if necessary.
To serve, ladle the soup into bowls and top each with 1/4 cup of the ricotta mixture. Top with extra basil, parmesan cheese, and black pepper, if desired.
To make this vegetarian, substitute mushrooms or a meat substitute (such as Trader Joe's Beef-less Ground Beef) for the sausage and use vegetable stock instead of chicken.
If you don't feel like breaking up lasagna noodles for this recipe, just use rotini instead!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.