Add ground meat (beef, turkey, or Italian sausage) to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in crushed tomatoes, tomato paste, chicken or vegetable broth, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), and bay leaf. Bring to a simmer.
Add the broken gluten-free lasagna noodles (or other pasta) to the soup. Cook according to package directions, or until al dente, stirring occasionally to prevent sticking (approximately 8-10 minutes).
Stir in half of the chopped fresh parsley. Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella cheese, and the remaining fresh parsley and fresh basil for garnish.
Serve immediately and enjoy your comforting gluten-free lasagna soup!
