Start by heating a large pot over medium heat. Add the ground beef or sausage. Stir frequently until browned, about 5-7 minutes. You want that deep, rich flavor to develop. When the meat is nearly cooked through, toss in the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.

Next, sprinkle in your crushed red pepper flakes, dried herbs, salt, and black pepper. Give it a stir and let those spices bloom for about a minute. This enhances the flavors and creates an aromatic base.

Now it’s time for a red explosion! Pour in the jar of Prego sauce and the crushed tomatoes. Add the tomato paste next. Stir well to combine everything, letting the mix simmer for about 2-3 minutes.

Pour in 8 cups of low-sodium chicken broth. You can always add a bit more later if you want a thinner soup. Bring it to a gentle simmer.

Gently toss in the broken lasagna noodles. Don’t worry if some pieces break a bit; it all adds to the heartiness! Keep the soup at a low simmer, stirring occasionally to prevent sticking. This should take about 10-15 minutes, depending on how soft you want your noodles.

At this point, taste your soup. Maybe it needs a hint of sugar or a splash of balsamic vinegar. Feel free to adjust seasonings to your liking.

If you’re interested in a creamier texture, now is the time to add the heavy cream. Stir well to combine. Let it cook for another 2-3 minutes until heated through.

Ladle the soup into bowls and top with a generous sprinkle of mozzarella, Parmesan, and a dollop of ricotta if you like.