Warm a large pot or Dutch oven over medium-high heat, then add the ground beef or sausage. Cook until richly browned, breaking it apart as it cooks. Drain off any excess fat for a cleaner-tasting base. Add the diced onion and continue cooking for about 5 minutes until it softens and turns translucent. Stir in the minced garlic along with the oregano, basil, and red pepper flakes if you want a touch of heat. Let the mixture cook for another minute, allowing the spices to bloom and release their fragrance.

Pour in the crushed tomatoes, tomato sauce, and broth. Stir everything together to create a smooth, hearty mixture. Bring the pot to a gentle boil, then reduce to a simmer and let it cook for 15 to 20 minutes so the flavors can meld. Add the corn during the final 5 minutes of simmering to warm it through. Taste and adjust with salt and pepper as needed.

Add the broken lasagna noodle pieces directly into the simmering soup. Cook according to package directions—usually 8 to 10 minutes—until the noodles are al dente, meaning tender but with slight firmness. Avoid overcooking, as the noodles will continue to soften slightly once removed from the heat.

While the noodles finish cooking, combine the ricotta cheese, Parmesan, chopped parsley, and a pinch of salt and pepper in a small bowl. Mix until fully blended. Add a splash of milk if you prefer a softer, more spoonable consistency for topping the soup.

Ladle the hot, hearty soup into individual bowls. Add a generous spoonful of the ricotta mixture on top, allowing it to gently melt into the soup. Finish with extra parsley or an additional sprinkle of Parmesan for a touch of freshness and richness.