In a large pot, heat olive oil over medium high heat. Add diced onion and cook for a few minutes. Add minced garlic and cook for 30 seconds. Add sausage and break it up with a spoon, cooking until no longer pink, about 5 minutes. Drain excess fat if desired.

Add chicken broth, crushed tomatoes, tomato paste, Italian herbs, sugar (if using), salt, and pepper. Stir to combine and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Add broken lasagna noodles to the pot, stir, cover, and cook another 10 minutes or until al dente. Stir in heavy cream right before serving.

In a bowl, mix ricotta, mozzarella, parmesan, chopped basil, salt, and pepper. Serve soup hot with a scoop of the cheese mixture on top.