Heat a generous drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it turns translucent and fragrant.

Stir in the minced garlic, cooking for an additional minute until it’s aromatic but not browned.

Increase the heat to medium-high and add your choice of ground beef or Italian sausage. Cook for about 6 to 8 minutes until browned and cooked through.

Mix in the canned crushed tomatoes, broth, and tomato paste. Stir well to combine all ingredients and bring to a gentle boil.

Sprinkle in the dried basil, oregano, thyme, red pepper flakes, and a generous pinch of salt and pepper. Stir to evenly distribute the flavors.

Cover the pot and let the soup simmer on low for about 15 minutes.

Uncover the pot and stir in the broken lasagna noodles. Cook uncovered for another 10 to 12 minutes.

Combine ricotta cheese, half of the mozzarella, and half of the Parmesan in a bowl until smooth and creamy.

Ladle the piping hot soup into bowls, adding a spoonful of the creamy cheese mixture.

Top each bowl with the remaining mozzarella and Parmesan and finish with fresh basil leaves.