In a large pot, cook the sausage over medium high heat until browned. Drain grease and transfer the cooked sausage to a plate that has been lined with a paper towel. Set aside.

Add the olive oil to the pot and heat over medium high heat. Add the onion, carrot, celery, and red pepper and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Stir in tomato paste, bay leaves, oregano, basil, thyme, and red pepper flakes. Pour in the broth, diced tomatoes, and marinara sauce. Add the cooked sausage back to the pot. Season with salt and pepper, to taste.

Bring the soup to a boil and add the broken lasagna noodles. Reduce heat to a medium low and cook until the noodles are tender, about 20 minutes, stirring occasionally to make sure the noodles don’t stick to the bottom of the pot.

In a small bowl, combine the ricotta, mozzarella, and Parmesan cheese.

When the noodles are done cooking, stir in the fresh basil. Taste and season with additional salt and pepper, if necessary.

Ladle the soup into bowls and top each bowl with a dollop of the cheese mixture. Serve warm.