Begin by bringing a large pot of salted water to a vigorous boil. Add the lasagna noodles and cook them according to the package directions until al dente, usually about 8-10 minutes. Once cooked, carefully drain the noodles, rinse with cold water, and set aside.

In a large pot over medium heat, add your choice of ground meat. Cook thoroughly, stirring occasionally, until browned and no longer pink, about 6-8 minutes. Drain excess fat.

Reduce heat to medium-low and pour in the Alfredo sauce and vegetable or chicken broth. Stir to combine and let simmer for about 3-5 minutes.

Introduce the ricotta cheese into the soup, stirring gently until fully incorporated, about 2-3 minutes.

Taste and season your soup with salt, pepper, and herbs, adjusting to preference. Let simmer for an additional 3-5 minutes.

Ladle the soup into bowls and garnish with freshly grated cheese or chopped herbs. Serve immediately.