Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it (I didn't).
Add the onion and garlic, and continue cooking for 4-5 minutes.
Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.
While the soup's cooking, prep your toppings.
Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).
Serves 6 if portions are reasonable (e.g. if served with garlic bread or a salad). If you're feeding very hungry people, it's more like 4 portions.
I don't list quantities for the toppings because everyone's tastes vary. The toppings are optional but recommended.
This soup soaks up the broth quite fast, so it's best eaten immediately. Add more beef broth to leftovers if needed.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.