In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.

Add the diced onion to the pot with the sausage and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the crushed tomatoes, chicken broth, and Italian seasoning. Stir well to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.

Break the lasagna noodles into bite-sized pieces and add them to the soup. Stir occasionally and cook for 10-12 minutes until the noodles are tender but still slightly firm.

While the noodles cook, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan in a small bowl. Mix until well blended.

Taste the soup and adjust seasoning with salt and pepper as needed. Remove from heat and stir in the fresh basil.

Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture and sprinkle with remaining mozzarella and Parmesan. Serve immediately while hot.