In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add one medium finely diced onion and sauté for about 5 minutes until it becomes translucent and soft.

Next, add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for about 6-8 minutes or until it is browned and no longer pink.

Incorporate 5 cloves of minced garlic, ½ teaspoon of red pepper flakes, and 1 teaspoon of dried oregano, stirring for another 1-2 minutes until fragrant.

Add 2 tablespoons of tomato paste and mix well, allowing it to cook for another minute. Then, pour in a 25-ounce jar of tomato basil pasta sauce and a 28-ounce can of diced tomatoes.

Follow this with 4 cups of chicken broth. Stir everything together and bring it to a gentle boil on medium-high heat.

Once boiling, incorporate 12 broken lasagna noodles into the pot, ensuring they are fully submerged. Reduce the heat to low and cover the pot to simmer for approximately 10-12 minutes.

After the noodles are cooked, stir in ½ cup of heavy cream if desired. Allow the soup to simmer for an additional 2-3 minutes.

Mix in 1 cup of shredded mozzarella cheese until it melts and integrates into the soup.

Ladle the soup into bowls and top each serving with a generous dollop of ½ cup of ricotta cheese, ½ cup of freshly grated parmesan, and a sprinkle of freshly chopped basil.