Heat olive oil over medium heat in a Dutch oven. Sauce onions until they start to sweat. Add zucchini and cook until tender crisp. Add minced garlic and sauce until fragrant. Using a slotted spoon, remove to a plate while you brown the sausage.
Add Italian sausage to the Dutch oven and brown, crumbling as you cook. (If needed add additional olive oil.) Drain if needed.
When the sausage has browned, add the onion mixture back to the pan. Add the white wine and cream cheese and stir until the cream cheese has melted. (Skip the cream cheese if using ricotta mixture.)
Add diced tomatoes, marinara, chicken broth, salt, sugar, and Italian seasoning. Bring to a boil, then reduce heat and cover. Continue to cook over medium-low heat.
In a separate pot, boil lasagna noodles according to package instuctions. When cooked, drain and cut lasagna noodles into small squares. If you are serving the entire pot of soup, add all of the noodles to the pot. If you are going to have leftovers keep the noodles separate and add to each individual bowl of soup.
If using ricotta, mix the ricotta, Parmesan and nutmeg while the noodles are cooking, set aside.
If you are serving with ricotta too each serving with dollops of mixture.
Garnish with parsley or basil and serve.