Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 pound of ground beef (or half beef, half Italian sausage) and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.

Add 1 diced medium onion to the pot and sauté for 3-4 minutes until soft. Then, stir in 4 minced garlic cloves along with 1 teaspoon Italian seasoning, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the aromatics cook for about one minute.

Stir in 3 tablespoons of tomato paste followed by 1 can (28 oz) of crushed tomatoes and 6 cups of beef broth. Add a bay leaf and bring the mixture to a simmer.

Add 8-10 broken lasagna noodles to the simmering pot and let them cook until they are tender and have released some starch, slightly thickening the soup.

While the soup simmers, prepare the creamy cheese topping by combining 1 cup ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 2 tablespoons chopped fresh parsley in a bowl.

To serve, ladle the hot soup into bowls and top each with a generous dollop of the cheese mixture, allowing it to melt into the soup. Enjoy your comforting bowl of lasagna soup!