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Find a large enough pot or a large Dutch oven that will hold approximately 3 quarts. Add the ground beef and Italian pork sausage together and cook for 5 minutes over medium heat. It's okay if it's not done yet; we'll keep cooking it with the onion.
Add sliced onions and cook 3-4 minutes, then add minced garlic and season the meat with salt and pepper. Cook for an additional minute, then drain any excess grease from the pot.
Add chicken broth, tomato juice, diced tomatoes, basil, thyme, and oregano to the pot. Stir and bring to a boil. Add the lasagna noodles. Cook until the noodles are under al dente, approximately 6-7 minutes. I like to leave them a little firmer because they will absorb more liquid as they sit in the pot after it's done.
While the noodles cook, make the ricotta cheese topping by mixing together ricotta cheese, grated parmesan, chopped basil leaves, salt, and black pepper in a bowl.
After the noodles are done cooking, gently stir in heavy cream.
Spoon a dollop of ricotta mixture on top of each bowl of soup.