In a large pot, heat a splash of olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Add your choice of ground beef or sausage, breaking it into small pieces as it cooks. Brown the meat until it's no longer pink, approximately 6-8 minutes.

Stir in the crushed tomatoes and broth, blending all ingredients smoothly. Season with Italian herbs and bring to a gentle simmer. Simmer for 15-20 minutes.

Add the lasagna noodles, breaking them into smaller pieces if desired. Cook for 8-10 minutes, or until the pasta reaches al dente.

Lower the heat and gently fold in the ricotta and mozzarella cheeses until melted into the soup.

Ladle the soup into bowls, top with extra mozzarella cheese, fresh basil, and red pepper flakes if desired.