In a large stockpot or Dutch oven, heat olive oil to medium heat. Add onion and cook 4-5 minutes, until soft. Add Italian sausage and cook until almost browned.
Add greens and garlic and saute 2-3 minutes, until greens are wilted. Stir in Italian seasoning, salt, pepper, red pepper flakes and tomato paste. Add marinara and chicken stock and bring to a simmer.
Add lasagna noodle pieces. Cover and cook on a simmer for 15-20 minutes, until noodles are softened.
Taste and adjust seasoning, if necessary. Preheat broiler to low. In a medium bowl, stir together ricotta cheese and mozzarella cheese, and season with a dash of salt, pepper and Italian seasoning.
Coat 8 soup crocks or ramekins* with cooking spray. Scoop soup into each. Top with a large scoop of ricotta mixture. Place all soup crocks/ramekins on a baking sheet. Place in the oven and broil 5-6 minutes, until cheese is melted and bubbly. Serve with parsley.