Warm oil in a large pot over medium heat, cook the onion and sausage until browned. Add seasonings and stir.
Add tomato paste, it will transform into a deep red color then stir in crushed tomatoes and broth.
Once water is boiling, break the lasagna noodles into 3rds or 4ths and let cook until al dente, about 10 minutes.
Blend cashews and water together to create a cashew cream. Stir into soup and leave some extra to drizzle!