Heat a large pot over medium-high heat and add the ground beef and ground sausage, breaking them apart as they cook. Season generously with salt and pepper, and cook for 5-7 minutes until the meat is fully browned and no pink remains. While the meat cooks, dice your onion into 1/4-inch pieces and mince the garlic fresh—I find freshly minced garlic gives a much more vibrant aroma than pre-minced. Once the meat is browned, drain excess fat if needed (leave about 1 tablespoon for flavor), then set the cooked meat aside on a plate.

In the same pot, add the olive oil and sauté the diced onion for 5 minutes over medium heat until it begins to soften and turn translucent. Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato paste and let it cook for another minute to deepen its flavor. Pour in the marinara sauce, Italian seasoning, and red pepper flakes, stirring well to combine all the flavors. This layering of aromatics and spices creates a much richer flavor base than if you just dumped everything in at once.

Pour the chicken broth into the pot with the sauce mixture and stir well. Add the cooked meat from Step 1 back into the pot and stir to combine. Bring the soup to a gentle boil over medium-high heat, then reduce to medium-low heat. This broth-based approach creates that signature soup texture while keeping all the rich flavors from the meat and sauce.

Break the lasagna noodles into approximately 1-inch pieces and add them to the simmering soup. Stir well to distribute the noodles evenly throughout the liquid, then cover the pot with a lid. Reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy. The soup will thicken slightly as the noodles absorb the liquid and release their starches.

While the soup is simmering with the noodles, combine the ricotta, mozzarella, and parmesan in a small bowl. Stir until well mixed. I like using Galbani ricotta because it gives a creamier, smoother finish that blends beautifully into the hot soup. Have this cheese mixture ready for serving.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and top each serving generously with the cheese mixture from Step 5. Garnish with fresh chopped basil and serve immediately while the cheese is still melting into the hot soup. The combination of melting cheese and fresh basil adds brightness that balances the rich, meaty flavors.