Heat olive oil in a large pot over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Drain excess fat, leaving about one tablespoon in the pot.

Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.

Sprinkle in Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir to coat the meat and onions.

Pour in the marinara sauce, chicken broth, and crushed tomatoes. Stir and bring to a gentle boil.

Reduce heat and simmer uncovered for 15–20 minutes to develop flavor.

Add broken lasagna noodles directly into the soup. Cook for 10–12 minutes, stirring occasionally to prevent sticking.

Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and creamy.

Garnish with fresh basil or parsley and extra Parmesan. Serve warm.