In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent.

Stir in the ground beef, cooking until it’s browned all over.

Mix in the minced garlic, red pepper flakes, kosher salt, oregano, and tomato paste; stir until fragrant.

Pour in the tomato basil sauce, diced tomatoes, and chicken broth. Bring to a gentle boil.

Stir in the broken lasagna noodles along with the remaining kosher salt. Reduce the heat and let it simmer until the noodles are tender.

For a richer soup, stir in the heavy cream. Add shredded mozzarella or parmesan for an extra creamy texture.

Ladle the soup into bowls and top with dollops of ricotta, mozzarella, parmesan, and garnish with fresh basil.