In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add in 1 pound of ground beef or turkey, breaking it apart with a spatula as it cooks. Sauté for 5-7 minutes until browned and cooked through, ensuring no pink remains. Drain any excess fat, leaving about a tablespoon in the pot for flavor.

Lower the heat to medium and add 1 diced yellow onion to the pot. Sauté for 3-4 minutes until the onion becomes soft and translucent. Then, stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Sprinkle in 2 teaspoons of Italian seasoning, a pinch of crushed red pepper flakes, 1 teaspoon of salt, and freshly ground black pepper to taste. Pour in 2 cups of marinara sauce, 4 cups of low-sodium chicken broth, and 14.5 ounces of crushed tomatoes. Stir well and bring the mixture to a gentle boil.

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

Break 8 to 10 lasagna noodles into bite-sized pieces and add them to the simmering pot. Cook for 10-12 minutes, until the noodles are tender.

Lower the heat and carefully stir in 1 cup of heavy cream, 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and ½ cup of grated Parmesan cheese. Mix well until the cheeses melt into the soup.

Ladle the soup into bowls, garnishing each with fresh basil or parsley and additional Parmesan cheese if desired.