Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef or sausage and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Step 2: Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.
Step 3: Pour in the crushed tomatoes and chicken or beef broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
Step 4: Add the broken lasagna noodles to the simmering soup. Stir well to ensure they are submerged and cook according to package directions for al dente, usually 10-12 minutes, stirring occasionally to prevent sticking.
Step 5: Once the noodles are cooked, remove the pot from the heat. Stir in the ricotta cheese and shredded mozzarella until just melted and combined, leaving some creamy pockets if desired.
Step 6: Ladle the soup into bowls. Top each serving with an extra sprinkle of grated Parmesan cheese and fresh basil or parsley, if using. Serve hot.