In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the ground beef or sausage, diced onion, and minced garlic. Sauté for about 5–7 minutes until the meat is browned and the onion is translucent.

Pour in the crushed tomatoes and broth. Stir in dried oregano, basil, and thyme. Bring to a gentle boil, then simmer uncovered for 15 minutes.

Break lasagna noodles into smaller pieces and add to the pot. Cook for another 10–12 minutes until the noodles are al dente.

Add ricotta cheese and mozzarella cheese. Stir gently until the cheeses melt and create a creamy texture throughout the soup.

Ladle the soup into bowls and add garnish as desired. Top with additional mozzarella, fresh basil, or red pepper flakes.