Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add chopped onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant.

Stir in the crushed tomatoes, tomato sauce, tomato paste, and chicken or beef broth. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and let it simmer for 15 minutes to allow the flavors to meld.

Uncover the pot, increase heat to medium, and add the broken lasagna noodles. Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking. The noodles will continue to absorb liquid as the soup cools.

Stir in the fresh basil and parsley. Taste and season with salt and black pepper as needed.

While the soup simmers, combine ricotta cheese, Parmesan cheese, finely chopped parsley, garlic powder, salt, and black pepper in a small bowl. Stir until well combined.

Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the seasoned ricotta mixture, a sprinkle of fresh Parmesan cheese, and extra fresh basil or parsley for garnish.