Remove the sausage meat from its casings if necessary and add it to a large soup pot. Brown the sausage over medium-high heat for about 5 minutes, breaking it up with a spoon as it cooks. Drain excess fat if there is a lot.
Add the chopped onion and minced garlic to the pot and cook for an additional 4-5 minutes.
Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and broken lasagna noodles. Turn up the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for about 15 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
While the soup simmers, prepare your desired toppings.
Stir in the torn basil and season with salt and pepper to taste. Serve the soup in bowls and top each serving with a dollop of ricotta cheese and a sprinkle of mozzarella and Parmesan cheese, using as much or as little as you prefer.