Heat a little olive oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and ground beef to the pot. Cook for 7 to 10 minutes, breaking up the meat until browned. Drain excess fat if needed.

Stir in the tomato paste, marinara sauce, beef broth, oregano, chili flakes, salt, and pepper. Bring the mixture to a boil.

Break the lasagna noodles into 2-inch pieces and add to the soup. Reduce the heat and simmer until the noodles are tender, about 8 to 10 minutes.

Stir in the heavy cream to make the soup rich and creamy.

In a small bowl, mix together the ricotta and parmesan.

Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture. Add fresh basil on top if desired.