In a large pot, heat a drizzle of oil over medium heat. Brown the ground beef or sausage thoroughly.

Add in the diced onion and minced garlic, cooking until they become translucent and fragrant.

Pour in the broth, followed by the crushed tomatoes, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir well to combine.

Bring the mixture to a gentle simmer. Let it cook for about 20 minutes, stirring occasionally, until the pasta is tender.

Once the pasta is cooked, stir in the cream cheese until it melts and integrates into the soup.

Serve hot, topping each bowl with shredded mozzarella cheese and a sprinkle of fresh basil.