In a Dutch oven over medium-high heat, brown and crumble the ground sausage and diced onion until the sausage is no longer pink and the onions are translucent—about 10 minutes.

Add the minced garlic and cook for 30 seconds until fragrant. Drain off any excess fat.

Pour in the chicken stock and scrape any browned bits from the bottom of the pan for extra flavor.

Stir in the marinara sauce, crushed tomatoes, pesto, half of the black pepper, and kosher salt. Mix well and bring to a simmer. Let it simmer uncovered for 20 minutes, stirring occasionally.

While the soup is simmering, break the lasagna noodles into bite-sized pieces and cook them according to the instructions on the box, stirring frequently to prevent sticking. Once cooked, drain and rinse with cold water.

In a medium bowl, mix the ricotta cheese, shredded mozzarella, and the remaining 1/2 teaspoon of black pepper until combined.

To serve, ladle the soup into bowls and stir in the cooked noodles. Top with a generous dollop of the ricotta mixture, a drizzle of pesto if desired, and a sprinkle of grated parmesan cheese.