One Pot Lasagna Soup

0 In a large dutch oven, add the olive oil and sausage. Cook for 3-5 minutes, using a spatula to break up the sausage into crumbles until it is cooked through.
1 Add the zucchini, onion, and red bell pepper. Saute for 5-7 minutes until the onions are translucent and the vegetables start to soften.
2 Add the red wine and let boil for a couple minutes to cook off the alcohol.
3 Add the chicken broth, marinara sauce, crushed tomatoes, brown sugar, italian seasoning, and garlic powder. Stir and bring to a boil.
4 Once boiling, lower to a simmer and add the broken lasagna noodles. Cover and cook for 10-20 minutes, until the noodles are cooked through. Stir occasionally or the noodles will get stuck to the bottom! Add some more chicken broth if the soup gets too thick.
7 Stir in the parmesan cheese.
5 Let cool for 10-15 minutes so the soup thickens a little.
6 Serve with ricotta on top.