Step 1

Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.

Step 2

Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.

Step 3

Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.

Step 4

Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.