In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey, breaking it apart with a wooden spoon until it’s browned. Drain excess fat, leaving a tablespoon for flavor.

Add the diced onion to the pot and cook until it turns translucent, about 3–4 minutes. Stir in the minced garlic for another 30 seconds until fragrant.

Sprinkle in the Italian seasoning, crushed red pepper, salt, and pepper. Pour in the marinara sauce, chicken broth, and crushed tomatoes. Stir well and bring to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for 15–20 minutes to allow the flavors to deepen.

Add the broken lasagna noodles directly into the pot. Cook until the noodles are tender, about 10–12 minutes, stirring occasionally. If the soup gets too thick, feel free to add extra broth.

Lower the heat and mix in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until everything is melted and the soup becomes creamy and rich. Adjust seasoning if needed.

Ladle the soup into bowls and top with freshly chopped basil or parsley and additional Parmesan cheese. Serve hot alongside garlic bread or a fresh salad.