If using cashew cream, which I highly recommend, soak 1 cup raw cashews in boiling water for 15-30 minutes. Drain the water, pour into a high-speed blender with water and blend until smooth. Set aside or let store in the fridge while cooking.

Warm olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.

Add the sausage and cook until browned, breaking up the meat as it cooks, about 10 minutes. Once cooked through, add the garlic and cook for about 1 minute, until fragrant.

Season with salt, dried basil, dried parsley, dried oregano, red pepper flakes, and black pepper. Stir in the tomato paste. It will transform to a deep red color. Add the crushed tomatoes and broth, bring to a boil.

Once boiling, break the lasagna noodles into 3rds or 4ths, depending how big you want them, reduce heat to a simmer, and stir occasionally as the noodles cook, about 10 minutes.

Stir in the cashew cream and serve lasagna soup warm!