Brown the Meat: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef or turkey, cooking for about 5-7 minutes until browned.

Sauté Aromatics: Add 1 finely diced small yellow onion and sauté for 3-4 minutes until softened. Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Build the Base: Add 1 teaspoon of Italian seasoning, ½ teaspoon of crushed red pepper flakes (if desired), 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix in the jar of marinara sauce, 4 cups of chicken broth, and crushed tomatoes.

Simmer Soup: Reduce heat to medium-low and let the soup simmer uncovered for 15-20 minutes, stirring occasionally.

Cook Noodles: Add 8 broken lasagna noodles to the simmering soup and cook for 10-12 minutes until tender but firm.

Make It Creamy: Lower heat and stir in ½ cup of heavy cream, ½ cup of ricotta, 1 cup of shredded mozzarella, and ¼ cup of grated Parmesan until melted.

Serve and Garnish: Ladle soup into bowls and garnish with freshly chopped basil or parsley and extra Parmesan cheese.