In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of lean ground beef or turkey, breaking it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until it's nicely browned and fully cooked. Drain any excess fat before moving on to the next step.

Next, add one diced yellow onion to the pot, sautéing for about 3–4 minutes until softened and translucent. Then, mix in 3 minced garlic cloves, cooking for an additional 30 seconds until fragrant.

Sprinkle in 1 tablespoon of Italian seasoning along with crushed red pepper flakes (if using), and season with salt and black pepper to taste. Stir well to combine, then add 1 cup of marinara sauce, 4 cups of low-sodium chicken broth, and 1 can of crushed tomatoes.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 15–20 minutes. Stir occasionally to prevent sticking at the bottom of the pot.

After simmering, break 8 lasagna noodles into pieces and stir them into the bubbling soup. Cook uncovered for 10–12 minutes.

Lower the heat further, then gently pour in 1 cup of heavy cream, followed by ½ cup of ricotta cheese and 1 cup of shredded mozzarella cheese. Stir until the cheeses melt smoothly into the soup.

Taste the Easy Creamy Lasagna Soup, adjusting the seasoning with more salt or pepper as needed. Serve hot in bowls, garnished with fresh basil or parsley and a sprinkle of extra Parmesan cheese.