Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef Italian sausage into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and sausage. Add chopped yellow onion and saut� until it begins to soften, about 3 minutes. Add in garlic and saut� 30 seconds longer.
Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).