In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey, breaking it up as it cooks. Let it brown nicely, then drain excess fat while keeping about a tablespoon for flavor.

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

Next, stir in your Italian seasoning, crushed red pepper (if using), salt, and black pepper. Pour in the marinara sauce, chicken broth, and crushed tomatoes. Mix everything well and bring it to a gentle boil.

Reduce the heat to medium-low and let it simmer uncovered for 15–20 minutes. This step helps deepen the flavors so every spoonful is packed with goodness.

Add the broken lasagna noodles directly into the pot. Cook until the noodles are tender, roughly 10–12 minutes, stirring occasionally. If the soup begins to thicken too much, feel free to add some extra broth.

Lower the heat slightly, then stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Mix until all the cheese has melted, resulting in a wonderfully creamy and rich soup. Taste and adjust seasoning as necessary.

Ladle the soup into bowls and finish with a generous sprinkle of chopped basil or parsley, plus more Parmesan cheese if desired. It’s fantastic served hot with garlic bread or alongside a fresh salad.