Brown the Meat

1. Cook the Meat: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.
2. Add the Onion and Garlic: Stir in the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute, stirring until fragrant.

Add the Tomatoes and Broth

1. Stir in the Crushed Tomatoes: Add the crushed tomatoes to the pot, stirring to combine with the meat and onion mixture.
2. Add the Broth and Seasonings: Pour in the chicken or beef broth, then add the dried basil, oregano, red pepper flakes (if using), and season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes to allow the flavors to meld.

Cook the Pasta

1. Add the Pasta: Break the lasagna noodles into smaller pieces (about 2-inch chunks) or use any pasta shape you prefer, and stir it into the simmering soup. Let it cook in the broth until tender, about 10 minutes. Keep an eye on it to ensure the pasta doesn’t overcook.
2. Adjust Consistency: If the soup gets too thick, add a little more broth or water to reach your desired consistency.

Finish the Soup

1. Taste and Adjust: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs as desired.
2. Serve with Cheese: Ladle the soup into bowls and top each serving with a generous spoonful of ricotta cheese, a sprinkle of mozzarella, and fresh basil or parsley if desired.