Brown the sausage: In a large pot over medium heat, pour in olive oil. Add the Italian sausage and cook for about 5–7 minutes, breaking it apart until browned.

Sauté the vegetables: If there's excess grease, drain it. Add chopped onion and bell pepper, sautéing for about 5 minutes until softened.

Add garlic for flavor: Stir in minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Combine the base ingredients: Pour in crushed tomatoes and broth. Add oregano and basil, season with salt and pepper, and bring to a boil.

Add the noodles: Once boiling, add broken lasagna noodles. Lower heat to a simmer, cover and cook for 10–12 minutes, stirring occasionally.

Incorporate creamy cheeses: Remove from heat, stir in ricotta, mozzarella, and Parmesan until melted and creamy.

Serve and garnish: Ladle the soup into bowls, garnishing with fresh basil if desired.