1. Heat the olive oil in a large Dutch oven over medium heat.

2. Add the Italian sausage and ground beef, then cook until browned, breaking the meat apart as it cooks. Drain excess grease if needed.

3. Stir in the diced onion and cook until softened. Add the garlic and cook for 30 seconds until fragrant.

4. Mix in the tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 to 2 minutes.

5. Pour in the crushed tomatoes and chicken broth, then stir well and bring the mixture to a gentle simmer.

6. Add the broken lasagna noodles and cook until the noodles are tender, stirring occasionally so they do not stick.

7. Lower the heat and stir in the heavy cream, parmesan cheese, and mozzarella cheese until the soup is creamy and smooth.

8. Ladle into bowls and top each serving with ricotta cheese and chopped fresh parsley before serving.