In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add ground beef (or sausage) and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Pour in chicken broth and crushed tomatoes, then stir in Italian seasoning, salt, and pepper.

Bring the soup to a boil, then add the broken lasagna noodles. Reduce heat and simmer for about 10-12 minutes until noodles are tender.

Stir in the heavy cream and let it simmer for an additional 5 minutes.

Remove from heat and stir in mozzarella and Parmesan cheese until melted and creamy.

Ladle the soup into bowls and garnish with fresh basil before serving.