In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.

Add minced garlic to the pot and cook for an additional minute, stirring constantly until fragrant and golden.

Incorporate ground beef or Italian sausage, breaking it apart with a wooden spoon, and cook for about 5-7 minutes until browned.

Stir in crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes. Bring to a gentle boil and let simmer for 5 minutes.

Break lasagna noodles into bite-sized pieces and stir into the boiling soup. Reduce heat and let simmer for 10-12 minutes until the noodles are tender.

Combine ricotta cheese, half of the shredded mozzarella, and Parmesan cheese in a bowl until smooth and creamy.

Remove the pot from heat and gently stir in the cheese mixture until well combined.

Ladle the soup into bowls and sprinkle with remaining mozzarella and fresh basil before serving.