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

Add the minced garlic and ground beef (or sausage) to the pot. Cook until the meat is browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Stir in the chicken broth, crushed tomatoes, Italian seasoning, salt, and black pepper. Bring to a simmer.

Add the broken lasagna noodles to the pot and cook according to package instructions until al dente, about 10-12 minutes.

Reduce the heat to low and stir in the heavy cream, mozzarella cheese, and Parmesan cheese until melted and creamy.

Taste and adjust seasoning if necessary.

Ladle the soup into bowls and garnish with fresh basil and additional mozzarella cheese if desired.