Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, mushrooms, and garlic. Cook for 4-5 minutes until the onions are soft and translucent, and the mushrooms have released most of their liquid.
Add the sausage to the pan and cook, breaking the meat up into smaller pieces with a spatula, until no longer pink. (About 4-5 minutes.)
Add the zucchini and tomato paste and cook for 1 minute, just to mellow the acidity of the tomato paste. Add the red wine and cook for a minute or so until the liquid has evaporated. (We’re deglazing here, people, so be sure to scrape up any delicious browned bits from the bottom of the pan.)
Stir in the crushed tomatoes, oregano, crushed red pepper (if using), and vegetable broth. Bring to a boil, then lower to a simmer and add the lasagna noodles. Cover and cook for 15-20 minutes, stirring occasionally, until the noodles are al dente.
Add the kale to the soup. (It will seem like a lot, but it’s going to cook down, I promise.) Cook for 1-2 minutes, just until the kale has wilted. (If your soup is thicker than you'd like, feel free to thin it with a little extra vegetable broth.) Taste and season with salt and pepper if needed.
-Ladle the soup into bowls and top each serving with 2 tablespoons ricotta, 2 tablespoons mozzarella (or more if you want to get crazy) and plenty of fresh basil. Serve immediately.