In a dutch oven over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions appear translucent, about 10 minutes. Add the garlic and cook for 30 seconds until fragrant. Drain off any excess fat.
Add the chicken stock and scrape off any bits from the bottom of the pan. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt, stir to combine. Bring to a simmer and simmer uncovered for 20 minutes, stirring occasionally.
While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per the directions on the back of the box. Make sure to stir this often so the noodles don’t stick to each other or the bottom of the pan. Drain and run cold water over them so they don’t stick and stop the cooking process.
In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining ½ teaspoon of black pepper until combined.
Add soup to bowls and stir in noodles to serve.
Add a generous dollop of the ricotta mixture on top with more pesto is desired.
Garnish with grated parmesan cheese.
ENJOY!
