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Heat a large Dutch oven over medium-high. Add sausage and onion; cook, stirring occasionally to break meat into crumbles, until browned, 6 to 8 minutes.
Add harissa and garlic; cook, stirring often, until fragrant and harissa slightly darkens in color, about 2 minutes.
Add wine; cook, scraping up any browned bits from bottom of Dutch oven, until almost evaporated, about 2 minutes.
Stir in chicken broth, marinara sauce, and basil sprigs; bring to a boil over medium-high.
Stir in lasagna noodle pieces. Reduce heat to medium-low; simmer, stirring occasionally, until noodles are softened, about 15 minutes.
Meanwhile, stir together mozzarella, ricotta, and Parmesan in a small bowl; set aside at room temperature.
Remove soup from heat. Remove and discard basil sprigs. Skim and discard any excess fat from the surface. Season with salt to taste.
Divide soup evenly among serving bowls; top each bowl with about ¼ cup ricotta mixture. Garnish with basil leaves.