In a large pot set to medium high heat cook the sausage. Break it up with a spatula until it is all browned. Move the cooked sausage to a plate lined with a paper towel to absorb excess grease. Wipe out most of the grease out of the pot.

Add the olive oil to the pot and the diced onion and sauté until translucent. Add in the minced garlic and cook until fragrant (about 1 minute). Add the sausage back into the pot and continue cooking and stirring.

Add in the can of whole tomatoes. With kitchen shears cut the whole tomatoes into small bite sized chunks.

Add the tomato paste, oregano, thyme and basil. Add in the chicken stock and bring the soup to a boil.

Add in the lasagna noodles and cook for 8-10 minutes until the noodles are tender. Reduce the heat and add in the grated cheeses. Season with salt and pepper.

To serve ladle the soup into bowls top with cheese and fresh basil leaves if desired.