In a large pot, heat oil on medium high. Add the onion and cook for a few minutes. Add the garlic and stir for 30 seconds. Add the sausage and using a wooden spoon, break up the meat until no longer pink - about 5 minutes. Drain the fat from the pot as desired.
Add the broth, tomatoes, tomato paste, seasonings, salt & pepper to taste and sugar, stir to combine. Bring to a boil and then reduce heat to simmer and cook for 10 minutes, POT COVERED. Taste the soup and adjust the salt or any seasonings necessary.
Next, add the lasagna pieces into the pot, stir and cover. Cook another 10 minutes or until pasta is cooked al dente. Once the pasta is cooked, stir in the heavy cream.
In a medium bowl, combine the ricotta, mozzarella, parmesan, basil and salt and pepper to taste. Serve soup with a scoop of this mixture and chili pepper flakes.