1-Gather and Prepare Ingredients: Begin with dicing the yellow onion and mincing the 4-5 garlic cloves, then break the 10 lasagna noodles into 1-2 inch pieces. This setup helps everything flow seamlessly once you start cooking.

2-Brown the Meat and Veggies: In a large pot, cook the 1 pound of lean ground beef or half Italian sausage with the diced yellow onion over medium heat until browned, which takes about 5-7 minutes. Add the minced garlic and 1/4 to 1/2 teaspoon of red pepper flakes, sautéing for another minute until fragrant. Drain any excess fat to keep the soup light.

3-Build the Soup Base: Next, stir in the 24-ounce jar of marinara sauce, 6 cups of low sodium chicken broth, 14-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, 2 teaspoons of balsamic vinegar, 1 1/2 teaspoons of granulated sugar, and the dried herbs: 1 tablespoon of dried basil, 1 teaspoon each of dried parsley, dried oregano, and salt, plus 1/2 teaspoon of thyme and 1 bay leaf. Add the broken lasagna noodles and bring the mixture to a boil.

4-Simmer and Finish: Reduce heat to a simmer and cook for 20-30 minutes, stirring occasionally, until the noodles are tender. Remove the bay leaf, then stir in the optional 1/2 cup of heavy cream for extra richness. Adjust the thickness with 2 to 4 cups of additional chicken broth if the soup is too thick.

5-Serve It Up: Garnish with shredded mozzarella cheese, freshly grated Parmesan cheese, and a dollop of ricotta cheese, stirring them into the hot soup for that creamy texture. This step makes the soup even more irresistible and ready to enjoy in about 50 minutes total.