Rachael Ray's Lasagna Soup

Name: Rachael Ray's Lasagna Soup
Cuisine: European, Italian, Mediterranean
Ingredients: Salt; 8 oz. lasagna noodles with curly edges, broken into pieces; 2 tbsp. olive oil; 12 oz. ground beef (80% lean); 12 oz. sweet Italian sausages with fennel, casings removed, or bulk sausage; Pepper; 1 tsp. (about 1/3 palmful) dried oregano, lightly crushed; 1 small onion, finely chopped; 4 cloves garlic, finely chopped; 1 qt. chicken stock; 1 can (28 oz.) whole San Marzano tomatoes; 2 cups passata (uncooked tomato puree) or tomato puree; A few leaves of fresh basil, torn; 1 cup fresh ricotta; 1 cup freshly grated Parmigiano-Reggiano; ¼ to 1/3 cup heavy cream, crème fraîche, or mascarpone cheese; Finely chopped fresh flat-leaf parsley, for serving