Set a dutch oven or heavy bottomed pot on medium-high heat.  Once hot, lightly spray with oil then add the sausage.
Note: since sausage typically has more fat, adding extra oil is unnecessary.  Just let the fat render from the sausage.

Chop it up as it cooks.  Once it is all chopped, add the onions and cook until the edges of the onion turn brown.

Add the ground turkey and chop as it cooks.  Once the turkey is almost cooked through, with just a few remaining pink pieces, add the seasonings and toss.

Continue stirring the meat mixture so it does burn and to ensure all the meat and onions are covered in seasoning, about 2 minutes.

Add the crushed tomatoes and broth and bring to a gentle simmer.

Crack/break the lasagna sheets into the pot and add the bay leaves.  Reduce heat to low-medium, cover, and simmer for at least 20 minutes.

Add the zucchini slices and cook for 10-15 minutes if you plan to enjoy the soup immediately.  If this is for meal prep, then add the zucchini and remove the soup from the heat.

Divide the soup evenly, and place about three tablespoons of cheese on top of each one. Either melt the cheese in the microwave or in the oven, and set it to broil.

Garnish with parsley and enjoy, or set aside for meal prep.