Warm olive oil in a large Dutch oven over medium-high heat. Dice the onion and toss it into the pot. Sauté for around 5 minutes until the onion turns soft and translucent.

Finely chop the garlic and add it to the pot, followed by the ground beef. Cook for 7 to 10 minutes, stirring occasionally, until the beef is fully browned. Drain any excess fat.

Pour in the marinara sauce, beef broth, and mix in the salt, pepper, oregano, chili flakes, and tomato paste. Stir thoroughly, then bring the mixture to a boil.

Break the lasagna noodles into roughly 2-inch pieces and drop them into the soup. Lower the heat and let it simmer for 8 to 10 minutes until the noodles are cooked through.

Mix in the heavy cream, stirring to incorporate.

In a separate bowl, blend the ricotta and parmesan cheeses.

Ladle the soup into bowls and add a generous spoonful of the ricotta mixture on top. Garnish with freshly chopped basil, if desired, and enjoy!