Heat 2 tablespoon olive oil in a Dutch oven over medium heat. Add 1 lb sausage or beef. Break into crumbles with a spoon and cook 5–7 minutes, until browned and no pink remains.

Stir in 1 diced onion and 4 minced garlic cloves. Cook 3–4 minutes, until the onion softens and the garlic smells fragrant.

Sprinkle in 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon chili flakes (optional), 1 teaspoon salt, and ½ teaspoon pepper. Stir to coat evenly.

Stir in 2 tablespoon tomato paste and cook 1–2 minutes until it deepens in color and caramelizes slightly.

Pour in 1 can (14 oz) crushed tomatoes and 6 cups broth. Scrape the pot bottom to release browned bits (they add flavor!). Bring to a boil, then reduce heat. Simmer 10 minutes.

Add 8 oz broken lasagna noodles. Stir occasionally so they don’t stick. Cook 8–10 minutes until al dente (tender with a slight bite).

Stir in ½ cup heavy cream and warm gently — do not boil.

In a small bowl, mix 1 cup ricotta, ½ cup Parmesan, ½ teaspoon garlic powder, ½ teaspoon parsley, pinch salt & pepper. Stir until smooth.

Ladle soup into bowls. Add 1–2 spoonfuls of the ricotta mixture, sprinkle with mozzarella, and garnish with fresh basil. Serve immediately with crusty bread.