Make the cheese topping

• In a bowl, combine the ricotta, shredded mozzarella, grated Parmesan and chopped basil or parsley.
• Season with salt and pepper and stir until smooth. Set aside.

Brown the meat

• Heat the olive oil in a large pot over medium heat and cook the diced onion until softened.
• Add the garlic and cook until fragrant.
• Add the Italian sausage and ground beef, breaking them up, and brown until no longer pink.

Build the flavor base

• Stir in the dried oregano, dried basil and fennel seeds.
• Add the tomato paste and Calabrian chili and cook, stirring, until the paste darkens slightly.

Simmer the soup

• Pour in the crushed tomatoes and beef broth, then add the basil and the Parmesan rind.
• Season with salt and pepper and bring to a boil.
• Lower the heat and simmer to let the flavors meld.

Cook the noodles

• Add the broken lasagna noodles to the simmering soup.
• Cook until the noodles are tender, stirring occasionally so they don't stick.

Finish the soup

• Remove the Parmesan rind and stir in the cream.
• Add the shredded mozzarella and Parmesan and stir until melted.
• Taste and adjust the salt and pepper.

Serve

• Ladle the soup into bowls.
• Top each bowl with a generous spoonful of the ricotta mixture and extra basil.