Cook the Meat
Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it apart with a spoon as it cooks. Cook until browned, and drain excess fat if needed.

Add the Aromatics
Stir in diced onion and garlic, cooking for 2-3 minutes until softened. Season with basil, oregano, crushed red pepper flakes (if using), salt, and pepper.

Build the Soup Base
Pour in the broth, tomato sauce, diced tomatoes, and pasta sauce. Stir everything together, and bring it to a simmer.

Cook the Noodles
Add the broken lasagna noodles to the soup, stirring occasionally to prevent sticking. Let them cook for 10-12 minutes or until tender.

Add the Cheese
In a small bowl, combine ricotta, mozzarella, and Parmesan. Drop spoonfuls of the cheese mixture into the soup, stirring gently to let it melt into the broth.

Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley for a pop of color and flavor.