Get out a large pot or dutch oven and heat the olive oil in it over medium high heat. Add the mushrooms, diced onion and garlic and let them get soft and fragrant for about 2-3 minutes. Then add the sausage and break it up as it browns completely. While it browns, season everything with the salt, crushed red pepper, dried thyme and dried parsley. Once the sausage cooks, pour in the white wine and let it cook off for another 4-5 minutes. Then pour in the marinara, crushed tomatoes, and chicken stock. Bring the soup to a gentle boil, then reduce it to a simmer. Let it cook for 30 minutes.

When the 30 minutes is up, add in the small pieces of lasagna noodles to cook until tender for about 10-12 minutes. While it cooks, put together the cheese mixture. Just stir the mozzarella, parmesan and ricotta together well, then squeeze it together with clean hands into a fairly solid mixture. When the soup is done, ladle it into big bowls and add a big dollop of the cheese mixture on top to melt right in. Serve immediately and enjoy!