Sauté the Sausage and Aromatics: Heat a large pot over medium heat and cook the Italian sausage until browned, breaking it up as it cooks. Add diced onions and cook until they become translucent. Stir in the garlic, and cook for another minute until fragrant. Browning the sausage first brings out a rich, meaty flavor in the broth.

Add Tomatoes and Broth: Add the crushed tomatoes, diced tomatoes, and broth to the pot. Season with salt, pepper, and Italian seasoning. Stir well, scraping any browned bits from the bottom for extra flavor. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow the flavors to meld.

Cook the Pasta in the Broth: Add the broken lasagna noodles directly to the pot. Stir occasionally to prevent sticking and cook until the pasta is al dente, about 10-12 minutes. Be careful not to overcook, as the pasta will continue to soften in the hot soup.

Add Cheeses for Creaminess: Lower the heat and stir in the ricotta and mozzarella until melted and well incorporated. This creates a creamy, cheesy consistency that mimics traditional lasagna. If you prefer a thicker consistency, you can add more cheese or simmer the soup a little longer.

Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil for a burst of color and freshness. Serve hot with crusty garlic bread or focaccia on the side for the perfect Italian-inspired meal.