Heat a large soup pot or Dutch oven over medium heat. Add the chicken sausage and cook until browned, breaking it up with a spoon, about 4-5 minutes. Remove sausage and set aside.

Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add the crushed garlic and cook for another minute until fragrant.

Return the sausage to the pot. Stir in the chicken broth, water, marinara sauce, bay leaves, and 2 tablespoons of fresh parsley. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

Meanwhile, in a medium bowl, combine the ricotta cheese, grated parmesan cheese, and the remaining 2 tablespoons of chopped fresh parsley. Mix well.

Add the broken lasagna noodles to the simmering soup. Cook uncovered according to package directions until the noodles are tender, about 10-12 minutes.

Remove and discard the bay leaves. Season with fresh cracked black pepper to taste.

Ladle the soup into bowls. Top each serving with 2 tablespoons of the ricotta mixture, shredded mozzarella cheese, and fresh basil chiffonade.