Add olive oil and sausage to a large soup pot and cook/brown 2-3 minutes a side on medium high heat. Then remove from the pan and set aside.
Add onions (and a little more olive oil if needed) to the pan and saute 4 minutes.
Stir in the garlic, bay leaves, parsley, basil, oregano, crushed red pepper flakes, salt & pepper, and red and yellow peppers. Cook for another minute.
Stir in the chicken stock and marinara and bring to a boil.
Now stir in pieces of lasagna and cook for 10 minutes, stirring occasionally.
Add chicken sausage, half and half, and Parmesan cheese. Cook for 4-6 more minutes or until pasta is al dente (It will keep cooking in the pan as it sits there waiting to be served.)
While the pasta cooks mix together ricotta cheese, Parmesan cheese, nutmeg, parsley and basil.
To serve, ladle soup into bowls and top each one with a bit of shredded mozzarella and a good dollop of the cheesy ricotta mixture. Finish with some fresh chopped basil and or parsley.