Heat the olive oil in a large Dutch oven over high heat. Add the onion and cook until softened about 5 minutes. Stir in the garlic and cook for 1 minute.
Add the meat and sausage. Season with salt, pepper, and red pepper flakes. Cook, breaking up the meat as it cooks until browned all over, 10 minutes.
Once the meat is cooked through, pour in the chicken broth, crushed tomatoes, paste, fennel seed, thyme, oregano, basil, bay leaves, salt, and pepper. Simmer on low for 20 minutes. Add cheese and cream and stir well.
While the soup is cooking, prepare the lasagna noodles in a separate pot according to the package directions. Drain and add back to the pot with the cheeses. Remove bay leaves.
Ladle the soup into bowls and serve topped with ricotta, parmesan, and fresh parsley. Enjoy!