In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper. Simmer for 15-20 minutes, stirring often. Break the lasagne noodles into bite-sized pieces, (about 1-2 inches pieces) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.) Meanwhile, in a bowl, combine the Ricotta, shredded mozzarella and Parmesan cheese, mixing to combine. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with parmesan and fresh basil. Buon Appetito!