In a large Dutch oven or pot over medium-high heat, add the ground beef and Italian sausage. Cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain any excess grease.

Add the diced onion to the pot and cook for 3-4 minutes until it begins to soften. Stir in the minced garlic and cook for one more minute until fragrant.

Stir in the tomato paste, dried oregano, and dried basil. Cook for 1 minute, stirring constantly, to toast the paste and herbs.

Pour in the chicken broth and the can of crushed tomatoes. Stir well to combine and bring the soup to a simmer.

Add the uncooked pasta. Reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the pasta is cooked al dente. Stir occasionally.

While the soup is simmering, prepare the cheesy topping. In a small bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and pepper.

Ladle the hot lasagna soup into individual bowls. Top each serving with a generous dollop of the ricotta cheese mixture. Garnish with additional fresh parsley or basil if desired.