Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute.

Increase heat to medium-high and add 1 pound of ground beef or Italian sausage. Cook for 6-8 minutes until well browned, then drain excess fat.

Stir in 1 can of crushed tomatoes, 4 cups of broth, and 1 tablespoon of tomato paste. Combine well and allow to gently boil.

Once boiling, add seasonings: 2 teaspoons basil, 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon red pepper flakes, salt and pepper to taste. Reduce heat to low and simmer for 15 minutes.

Add broken pieces of 8 ounces of uncooked lasagna noodles, ensuring they are submerged. Cook for 10-12 minutes until noodles are tender.

In a separate bowl, mix 1 cup of ricotta, 1 cup of mozzarella, and ¼ cup of Parmesan until well combined.

To serve, ladle soup into bowls, add a spoonful of the cheese mixture, and top with remaining cheeses.

Garnish with fresh basil leaves and drizzle very lightly with olive oil before serving.