In a large pot over medium heat, warm the oil. Then saute the onions until hot.
Next, add in the lasagna noodles, diced tomatoes, balsamic vinegar, vegetable broth, sugar and bring to a boil. Boil for 6-8 minutes until noodles are cooked completely. You will need to stir so noodles do not stick together.
Next, add in chickpeas. Stir to mix.
In a bowl create your cheese mixture. Mix ricotta, parmesan, parsley, Italian Seasoning and mozzarella cheese.
Spoon soup mixture into bowls. Top with 1/4-1/2 cup of the cheese mixture. Top with fresh basil as a garnish! ENJOY!
Cindy's Notes: If you'd prefer to cook your lasagna noodles by themselves, they seem to cook better and hold up better. Simply boil water first, cook noodles, drain and set aside.
The simply skip the step above where you add in noodles. You will still bring the liquid mixture to a boil and then simmer for 4 minutes. After that continue with the recipe as - is.