• Brown the sausage and onion in a large pot over medium-high heat. Use a spoon to break up the sausage and crumble it. Once it's no longer pink, drain off any excess fat and return the pot to the stove top.
• Add in the garlic, tomato paste, Italian seasoning and red pepper flakes and cook until fragrant and combined, about 30 seconds.
• Pour in the marinara sauce and chicken broth and bring the mixture to a boil. Add in the broken lasagna noodles and reduce heat to a simmer. Cook, stirring occasionally, until the noodles are tender, about 15 to 18 minutes.
• Stir in the spinach until it wilts into the soup.

For The Cheese Dumplings

• Meanwhile, combine the ricotta, mozzarella and parmesan cheeses in a small bowl.
• Ladle the soup into a bowl and scoop a large tablespoon full of the cheese mixture on top of the serving of soup. Garnish with fresh basil if desired. Enjoy!