In a large pot over medium heat, pour in the olive oil and let it warm up for about a minute. Add the Italian sausage, breaking it apart with a spoon, and cook until it's nicely browned—around 5 to 7 minutes.

Once the sausage is browned, carefully drain excess grease if needed, and toss in the chopped onion and bell pepper. Sauté these colorful veggies for about 5 minutes until they soften.

Next, stir in the minced garlic and let it cook for about 1 minute, just until fragrant.

Now, pour in the crushed tomatoes and chicken (or vegetable) broth, mixing well. Add the dried oregano and basil, and season with salt and pepper to taste.

When the soup reaches a boil, add the broken lasagna noodles. Reduce the heat to a gentle simmer, and cook for 10 to 12 minutes, stirring occasionally.

Once the noodles are perfectly tender, remove the pot from the heat. Stir in the ricotta cheese gently until it’s well combined.

Next, fold in the shredded mozzarella and grated Parmesan cheese, letting the heat melt them into a luscious and creamy consistency.

Ladle the One-Pot Lasagna Soup into warm bowls, ensuring everyone gets a hearty portion. If desired, finish with a sprinkle of fresh basil on top.