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Warm olive oil in a big pot on medium heat.
Cook the ground chicken or Italian sausage until browned, breaking it into small pieces.
Remove any extra fat.
Cook the chopped onions and minced garlic in a little oil over medium heat until the onion is see-through.
Add chicken broth, cream, and tomato preserves (or sauce) and mix well.
Sprinkle Italian seasoning, salt, and pepper, adjusting to taste.
Heat the mixture until it starts to boil.
Add broken lasagna noodles, ensuring they are covered by the liquid.
Lower the heat and cook gently for 10 to 12 minutes, stirring occasionally.
Mix in shredded Parmesan cheese until melted.
Add grated mozzarella cheese and mix until creamy.
Pour the soup into bowls and garnish with freshly chopped basil or parsley.