Brown the meat: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add sausage (or ground meat). Cook, breaking it up, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if needed.

Sauté aromatics: Add the diced onion and a pinch of salt. Cook until softened and lightly golden, 5–6 minutes. Stir in garlic and cook 30 seconds, just until fragrant.

Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle boil.

Simmer: Reduce heat to medium-low and simmer 10 minutes to marry the flavors.

Add noodles: Stir in broken lasagna noodles. Simmer, stirring occasionally, until al dente, 10–12 minutes. Keep the heat at a gentle bubble so the noodles cook evenly and don’t stick.

Adjust and finish: Taste and adjust salt and pepper. Remove the bay leaf. Stir in a handful of chopped basil for freshness.

Make the cheesy topping: In a small bowl, mix ricotta with a pinch of salt and pepper. Keep mozzarella and Parmesan nearby.

Serve: Ladle soup into bowls. Top each with a generous spoonful of ricotta, a sprinkle of mozzarella, and Parmesan. Finish with more basil and a drizzle of olive oil if you like.