Place a large saucepan or soup pot over medium-high heat and add olive oil. When the oil is hot, add the onion and cook for about 3 minutes, stirring often.

Add sausage, ground beef, salt and garlic, and cook for about 10 minutes breaking up the meat into small pieces. Once the sausage is cooked through and the ground beef is browned, drain off any excess oil and return the pot to the heat.

Add the oregano, basil and tomato paste and cook for about 1–2 minutes, stirring constantly. Add the chicken or beef broth, bay leaf, diced tomatoes and tomato sauce and stir to combine. Bring the soup to a boil, and then reduce the heat to medium-low and simmer for 10 minutes. This brings the flavors together and thickens the sauce slightly.

Add the broken lasagna noodles and give them a stir so that they don’t stick together. Return the soup to a simmer, and cook for 15–20 minutes, until the noodles are tender, stirring frequently to prevent sticking.

Remove from heat and stir 2 Tbsp grated Parmesan into the soup. In a small bowl, stir the ricotta cheese and chopped parsley together and set aside. Ladle the soup into bowls and top with plenty of shredded mozzarella cheese, an extra sprinkle of Parmesan, and a generous dollop of the ricotta cheese mixture. Enjoy!