1. Heat a large pot or Dutch oven over medium heat. Add the ground beef or sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. If you’re going vegetarian, skip this step and proceed with the onions and garlic.
2. Remove the cooked meat with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
3. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes, cooking for another minute until fragrant.
4. Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a gentle boil.
5. Add the broken lasagna noodles to the pot. Cook uncovered, stirring occasionally, until the noodles are tender but still firm, about 10-12 minutes. Keep an eye on the noodles to prevent sticking—if the soup thickens too much, add a splash more broth or water.
6. Return the cooked meat to the pot and stir to combine. Season with salt and pepper to taste. Let the soup simmer for another 2-3 minutes to meld the flavors.
7. Turn off the heat and stir in half the mozzarella and Parmesan cheese until melted and creamy.
8. Ladle the soup into bowls and dollop each with a spoonful of ricotta cheese. Sprinkle the remaining mozzarella and Parmesan on top. Garnish with fresh basil or parsley for a bright, fresh finish.
9. Serve immediately and watch your family dig in—this soup disappears fast at our table!

One pro tip I always share from my early cooking days: if your soup seems a little flat, a splash of red wine vinegar or a sprinkle of sugar can brighten the flavors and balance acidity—something I learned the hard way after many a trial and error.