Directions:

1. Cook the meat: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the ground Italian sausage (or ground beef) and cook, breaking it up with a spoon, until browned and cooked through. This should take about 5-7 minutes. Once done, drain any excess grease.
2. Sauté the onions and garlic: Add the chopped onion and minced garlic to the pot with the cooked meat. Sauté for 2-3 minutes, until the onions are soft and fragrant.
3. Add the liquids and seasonings: Pour in the chicken broth, heavy cream, and crushed tomatoes. Stir everything together, then season with dried basil, dried oregano, salt, and pepper. If you like a little heat, add the red pepper flakes at this stage. Bring the mixture to a gentle simmer.
4. Cook the noodles: Once the soup is simmering, add the broken lasagna noodles. Stir well and let it cook for 10-12 minutes, or until the noodles are tender but still al dente. Stir occasionally to prevent the noodles from sticking together.
5. Add the cheeses: Once the noodles are cooked, lower the heat and stir in the ricotta cheese, grated Parmesan, and shredded mozzarella cheese. Continue stirring until the cheese melts into the soup, making it extra creamy.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness. If you like, sprinkle a little extra Parmesan on top for added flavor. Enjoy!