Season and brown the sausage

• Sauté the Italian sausage with onion powder, garlic powder, paprika, oregano, black pepper, dried basil, red pepper flakes and salt.
• When the sausage is no longer pink, remove it from the pan and reserve.

Sauté the onion and garlic

• Sauté the diced yellow onion for a few minutes.
• Add the minced garlic and cook until soft and fragrant.

Add the tomato paste

• Stir in the tomato paste and cook until it turns a deeper red.

Build the soup

• Add the tomato sauce, chicken broth and heavy cream and stir.
• Return the ground sausage to the pot and bring to a soft boil.

Cook the lasagna sheets

• Add the broken lasagna sheets and cook until the pasta is fully cooked.

Finish the soup

• Add the shredded mozzarella, fresh parsley and basil and mix everything together.

Make the ricotta topping

• Mix the whole milk ricotta with parmesan, salt, pepper, nutmeg and oregano.

Serve

• Ladle the soup into bowls and add dollops of the ricotta mixture.