Brown the meat: Heat 1 tablespoon olive oil in a large pot over medium heat. Add sausage or beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Sauté aromatics: Add the diced onion and a pinch of salt. Cook until soft and translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

Add tomato base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This deepens flavor and prevents a raw tomato taste.

Build the broth: Add crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), bay leaf, and a few grinds of pepper. Bring to a gentle boil.

Simmer for flavor: Reduce heat and simmer 10 minutes to let the seasonings bloom. Taste and adjust salt as needed.

Cook the noodles: Add broken lasagna noodles to the pot. Simmer, stirring often so they don’t stick, until al dente, about 10–12 minutes. Add a splash of water or broth if the soup gets too thick.

Make it creamy: Lower the heat. Stir in heavy cream, mozzarella, and Parmesan until melted and smooth. Remove the bay leaf.

Finish and serve: Ladle into bowls. Top each with a generous spoonful of ricotta, extra Parmesan, and chopped basil or parsley. Add fresh cracked pepper to taste.