Lasagna Soup

In a large dutch oven, saute the bacon, until the fat is rendered out and the bacon is brown and crispy.  Drain, reserving 3 tablespoons of the fat, and set the bacon aside.  To the bacon fat, add the diced onion and cook until soft and translucent.  Add the spicy sausage and break it up with a wooden spoon.  Continue to saute until it is browning and cooked through.  Add the fennel and red pepper flakes and work them into the meat and onions.  Add the garlic and saute until fragrant.  Add the thyme, basil, and oregano, and work them into the meat mixture as well.  Pour in the crushed tomatoes, tomato paste and tomato sauce and add in the cooked bacon.  Bring to a simmer for 5-10 minutes letting the canned flavor cook out of the tomatoes.  Add the white wine and chicken broth, bring to a simmer again, and cook for 10 minutes until thickened slightly.  Add the brown sugar and heavy cream and heat through, about 8-10 minutes.  Add the cheeses and white pepper and let the cheese melt into the soup.  Meanwhile, in a large pot of well-salted water, cook the lasagna noodles according to the package directions.  Undercook slightly, since they will continue cooking in the soup.  Drain and add them into the soup, stirring so they combine.  Serve, topped with fresh basil and additional parmesan cheese.