1. Heat olive oil in a large Dutch oven over medium heat and sauté onion and garlic until translucent.

2. Add ground beef or sausage and cook until browned, then drain excess fat.

3. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper.

4. Pour in broth, bring to a simmer, and cook for 15 minutes to blend flavors.

5. Add broken lasagna noodles and cook until pasta is almost tender, about 10 minutes.

6. Stir in heavy cream until the soup is silky and well combined.

7. In a bowl mix ricotta, half the mozzarella, and half the Parmesan.

8. Spoon dollops of the cheese mixture into the soup or transfer to a baking dish and swirl gently.

9. Top with remaining mozzarella and Parmesan and bake at 375°F for 15–20 minutes until golden and bubbly.

10. Let rest 5 minutes, then garnish with basil and parsley before serving.