Over medium-high heat, in a large pot break up and brown the sausage meat about 5 minutes.
Add the chopped onion, garlic and zucchini and stir to combine with the sausage. Add the pasta sauce and chicken broth and allow allow the soup to come to a boil and then reduce to medium-low. simmer for another10 minutes.
Add basil, oregano, salt and pepper. Break the uncooked noodles into peices and add to the soup. Stir to combine.
Cook the soup over medium-low for 12 minutes (or as long as the lasagna noodle package says to cook the noodles) stirring occasionally so that the noodles dont stick together or to the bottom of the pot.
Allow the soup to cool for a bit and then portion the soup into 10 containers to cool fully.
Top each serving with a Tbsp of each of the ricotta, shredded mozzarella, and grated parmesan.