Heat olive oil in a large pot over medium-high heat. Add ground beef and chicken sausage. Cook, breaking up with a spoon, until browned and fully cooked, 6–8 minutes. Drain excess fat if needed.

Stir in diced onion and cook until translucent, about 4–5 minutes. Add garlic and red pepper flakes, cooking for 30 seconds. Stir in dried herbs, salt, and pepper.

Add tomato paste and cook 1 minute. Stir in crushed tomatoes and marinara sauce until well combined.

Pour in 6 cups of chicken broth and bring to a gentle boil. Reduce to a simmer. Taste and adjust salt as needed.

Add broken lasagna noodles and stir to prevent sticking. Simmer 15–20 minutes, stirring often, until al dente. Add more broth if needed.

While noodles cook, mix ricotta, mozzarella, Parmesan, chopped basil or parsley, and a pinch of salt and pepper in a bowl. Stir until creamy.

Taste soup and adjust seasoning if needed. Let simmer longer if tomato flavor is too sharp.

Preheat broiler. Ladle soup into broiler-safe bowls on a baking sheet. Top with cheese mixture. Broil 2–4 minutes until bubbling and golden. Let cool slightly before serving.