In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it turns translucent and soft, about 5 minutes, then add the minced garlic for another minute.

Increase heat to medium-high and add the ground beef or Italian sausage, cooking for 6-8 minutes until well-browned. Drain any excess fat.

Mix in the crushed tomatoes, chicken or vegetable broth, and tomato paste until combined. Bring to a gentle boil.

Sprinkle in the dried basil, oregano, and thyme, then season with salt and pepper to taste. Allow to boil, then reduce heat to low for about 15 minutes.

Add the broken lasagna noodles, cooking uncovered for 10-12 minutes until tender but not mushy.

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

Ladle the soup into bowls, adding a spoonful of the cheese mixture to swirl into the broth, and top with remaining mozzarella and Parmesan.

Garnish with fresh basil leaves and serve immediately.