Heat olive oil in a large pot over medium-high heat.

Add the ground beef and Italian sausage, breaking it up as it cooks until browned. Drain excess grease if needed.

Add the diced onion and cook for 4–5 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the tomato paste and cook for 1 minute, stirring constantly.

Mix in the Italian seasoning, basil, oregano, thyme, and red pepper flakes.

Pour in the chicken broth, then stir in the Better Than Bouillon, diced tomatoes, and crushed tomatoes.

Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until tender.

In a bowl, combine ricotta, mozzarella, Parmesan, and parsley. Mix until smooth.

Ladle the soup into bowls and top each one with a generous scoop of the cheese mixture.

Garnish with fresh basil and extra Parmesan.