Lasagna Soup

1 lb Italian sausage
1 onion, chopped
1 T garlic cloves, minced
1 28-ounce can crushed tomatoes
1 t oregano
1 t basil
Salt and pepper
6 cup chicken broth
8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles

Brown sausage in a big stock pot.  Saute onions and garlic in grease.  Once cooked, add seasonings and crushed tomatoes.  Stir together.  Add chicken broth.  Bring soup to a boil.  Turn down to low to simmer for 20 minutes.  Once the heat is turned down, add the noodles.  Stir occasionally while simmering.  Serve with shredded Parmesan/mozzarella/any cheese.