Prepare the aromatics

• Dice the onion and mince the garlic.
• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic and sauté until the onion is translucent.

Cook the sausage

• Add the Italian sausage and cook until browned, breaking it up as it cooks.

Build the soup

• Stir in the tomato paste, chicken stock, marinara sauce, spices and fresh basil.
• Mix well.

Simmer with the noodles

• Break the lasagna sheets into smaller pieces and add them to the pot along with the Parmesan rind.
• Cover and simmer on low heat until the lasagna noodles are tender.

Finish the soup

• Remove the Parmesan rind.
• Stir in the Parmesan, mozzarella and heavy cream.
• Simmer for another 5 minutes.

Make the ricotta mixture

• Combine the ricotta, mozzarella, basil, parsley, onion powder, garlic powder, salt and pepper.

Serve

• Serve warm, topped with the ricotta mixture and fresh parsley.