Heat the oil by heating 1 tablespoon of olive oil in a large soup pot over medium-high heat.

Brown the meat by adding 1 pound of lean ground beef or ground turkey to the pot. Cook for 5-7 minutes until browned.

Sauté the onion and garlic by adding 1 small yellow onion and sauté for 3-4 minutes. Add 3 minced garlic cloves and cook for 1-2 minutes.

Spice it up by adding 1 teaspoon of Italian seasoning, ½ teaspoon of crushed red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well.

Add the sauces by pouring in 1 jar of marinara sauce, 4 cups of chicken broth, and 1 can of crushed tomatoes. Stir and bring to a boil.

Simmer for flavor by reducing the heat and letting the soup simmer uncovered for 15-20 minutes.

Add the noodles by introducing 8 broken lasagna noodles. Stir and cook for 10-12 minutes until tender.

Stir in the cream and cheeses by adding ½ cup heavy cream, ½ cup ricotta, 1 cup mozzarella, and ¼ cup Parmesan. Mix until melted.

Make final adjustments by tasting and adjusting seasonings, then ladle into bowls and garnish as desired.