In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef or turkey, breaking it up with a wooden spoon. Cook for about 5-7 minutes, or until the meat is browned and no longer pink. Drain off any excess fat and set the meat aside, keeping the flavorful drippings in the pot.

In the same pot, add the finely diced small yellow onion and sauté for 3-4 minutes until it turns translucent and fragrant. Next, stir in 3 minced garlic cloves and cook for another 30 seconds.

Sprinkle in 1 teaspoon of Italian seasoning, along with ½ teaspoon of crushed red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir for about a minute, then pour in a 24-ounce jar of marinara sauce, 4 cups of chicken broth, and a 15-ounce can of crushed tomatoes. Increase the heat to medium-high and bring to a gentle boil.

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

Add 8 broken lasagna noodles to the simmering soup, stirring gently. Let them cook for about 10-12 minutes, or until they are tender but not overcooked.

Lower the heat and stir in ½ cup of heavy cream, ½ cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and ¼ cup of grated Parmesan cheese. Mix well until the cheeses melt into the soup.

Ladle the warm soup into bowls and finish with a sprinkle of fresh basil or parsley.