Brown the sausage

• Heat the olive oil in a stockpot over medium heat.
• Add the sausage and cook, breaking it up, until browned.

Soften the aromatics

• Add the onion and cook until softened.
• Stir in the garlic and tomato paste and cook until fragrant.

Build the broth

• Pour in the crushed tomatoes and chicken broth.
• Season with oregano, basil, salt and pepper and bring to a simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally.

Finish with the cheeses

• Stir the ricotta and parmesan into the soup.
• Top with mozzarella and fresh basil and serve.