Heat a large pot or Dutch oven over medium-high heat, add oil and heat through. Add sausage and beef and brown, stirring occasionally, about 8 minutes. Add onions and garlic & sauté until onion is soft.
Add tomatoes & spices
Stir in the tomato paste followed by the marinara, chicken stock, oregano and basil. Bring to a boil then reduce heat to medium-low and simmer until the sauce reduces slightly, about 30 min. Season with salt.
Add lasagna noodles
Break lasagna noodles into large pieces. – Add the lasagna pieces and cook in the broth until al dente, about 8 minutes.
Make the topping.
In a small bowl stir together the ricotta, Parmesan and mozzarella until combined. Cover and refrigerate until ready to use.
Assemble & serve.
Ladle lasagna soup into bowls and top with a scoop of the ricotta mixture and fresh basil. Serve hot.