Place your pot over medium-high heat. Add olive oil if needed. Sauté the diced onion for 3–4 minutes until softened and slightly golden at the edges. Add garlic and cook for 30 seconds until fragrant.

Add ground beef and chicken sausage. Cook, breaking it into small pieces, until no pink remains and you see browned bits forming on the bottom, about 5–6 minutes. If there’s a lot of fat, spoon some off.

Sprinkle in rotisserie-style seasoning, Italian seasoning, crushed red pepper, salt, and a few grinds of black pepper. Stir and cook 1 minute so the spices toast gently.

Pour in the jar of marinara and chicken broth. Scrape the bottom of the pot to release browned bits. The mixture should be loose and soupy.

Bring the pot to a boil, then add the broken lasagna noodles and stir well. Reduce to a steady simmer and cook 12–14 minutes, stirring occasionally, until noodles are tender and broth thickens.

While the noodles cook, mix ricotta, parmesan, dried herbs, salt, and pepper in a small bowl until creamy.

When noodles are done, taste the broth and adjust salt, pepper, or red pepper if desired. Let soup rest a few minutes off heat.

Ladle soup into bowls. Spoon a generous dollop of ricotta mixture into each and swirl gently. Garnish with basil or parsley and extra parmesan.