Chop the onion finely and mince the garlic. Break the lasagna noodles into bite-sized pieces. Grate the cheeses and set everything aside.

Place a large pot or Dutch oven over medium heat. Add olive oil and allow it to warm.

Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir occasionally to prevent browning.

Add minced garlic and cook for about 30 seconds until fragrant.

Add the ground turkey or beef to the pot. Break it apart with a spoon and cook until fully browned and no longer pink.

Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.

Pour in crushed tomatoes and broth. Stir well to combine.

Add Italian seasoning, basil, oregano, salt, black pepper, and red pepper flakes if using.

Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.

Add broken lasagna noodles and simmer for another 10–12 minutes, stirring occasionally, until pasta is tender.

Remove from heat. Stir in ricotta cheese and a portion of mozzarella until creamy.

Ladle into bowls and top with mozzarella, Parmesan, and fresh herbs.