Sauté the onion and spices

• Heat the olive oil in a pot over medium heat.
• Add the onion, salt, pepper, dried basil, dried parsley, dried oregano, Italian seasoning and red pepper flakes.
• Sauté until softened.

Add the garlic

• Stir in the garlic and cook until fragrant.

Brown the meat

• Add the sausage and beef, breaking them into pieces with a wooden spoon.
• Season with salt, pepper and Tony Chachere seasoning if using.
• Cook until no longer pink, draining excess grease if needed.

Cook the tomato paste

• Clear a space in the center of the pot and add the tomato paste.
• Let it sit undisturbed for a minute or two, then stir it into the rest.
• Cook for another 2 minutes.

Add broth and marinara

• Pour in the beef broth and marinara sauce.
• Bring to a gentle boil.

Simmer the noodles

• Add the broken lasagna noodles and reduce the heat.
• Simmer until al dente, stirring occasionally.

Make the ricotta mixture

• In a mixing bowl, combine the ricotta, Parmesan, mozzarella, fresh parsley, salt and pepper.
• Stir until well incorporated.

Finish the soup

• Turn off the heat and stir in the heavy cream and torn fresh basil.
• Add a few dollops of the ricotta mixture, keeping some for topping.
• Stir to combine and taste for seasoning.

Serve

• Ladle into bowls and top with a dollop of the ricotta mixture.
• Garnish with fresh basil or parsley.