Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and diced onion, breaking up the sausage as it cooks. Continue cooking for 6-8 minutes until the sausage is browned and the onion is soft. Drain any excess fat.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the beef broth, marinara sauce, tomato sauce, oregano, basil, and red pepper flakes (if using). Stir to combine and bring to a simmer for 3-4 minutes.

Break lasagna noodles into 2-3 inch pieces and add to the soup. Cook for about 10 minutes, stirring occasionally, until noodles are al dente.

Mix the ricotta and parmesan cheese together in a small bowl and set aside.

Once noodles are done, stir in the fresh chopped basil and season with salt and pepper. Serve the soup hot, topped with the ricotta mixture.