In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef (or sausage) to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.

Add the broken lasagna noodles to the pot and cook according to package instructions, about 10-12 minutes, until tender.

Reduce the heat to low and stir in the heavy cream and ricotta cheese until well combined.

Allow the soup to heat through for another 5 minutes, stirring occasionally.

Ladle the soup into bowls and top with shredded mozzarella cheese and chopped basil before serving.