For the Lasagna Soup: In a large pot, brown the sausage. Add onions, garlic, and mushrooms. Cook until the mushrooms release their moisture. Season with salt, pepper, and Italian seasoning; mix to combine.
Add the dice tomatoes, tomato sauce, and chicken broth. Bring to a simmer. Add the Lasagna noodles and simmer for 15 minutes until noodles are tender.
For the Herbed Ricotta Topping: Mix the ricotta, parmesan, and fresh herbs in a medium-sized bowl.
Add fresh spinach to the lasagna soup; stir until wilted. Divide the soup into bowls and serve with a dollop of herbed ricotta on top, and crusty bread on the side.
