In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef or turkey, breaking it apart as it cooks. Sauté until browned, about 5-7 minutes, then drain any excess fat.

Next, add 1 small diced yellow onion to the pot, stirring occasionally for about 3-4 minutes until it’s translucent. Then, mix in 3 minced garlic cloves, cooking for another 30 seconds until fragrant.

Sprinkle in 1 teaspoon of Italian seasoning, ½ teaspoon of crushed red pepper flakes (if desired), 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well, then add 24 ounces of marinara sauce, 4 cups of low-sodium chicken broth, and 15 ounces of crushed tomatoes. Bring to a boil.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 15-20 minutes.

Add 8 broken lasagna noodles to the simmering soup, stirring occasionally. Cook for 10-12 minutes until the noodles are tender but not overly soft.

Lower the heat and stir in ½ cup of heavy cream, ½ cup of ricotta cheese, 1 cup of shredded mozzarella, and ¼ cup of grated Parmesan cheese. Stir until cheeses melt and create a rich texture.

Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with garlic bread or green salad.