Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add 1 finely diced medium onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in 5 minced garlic cloves and ½ teaspoon of red pepper flakes, cooking for another minute until fragrant.

Add 1 pound of ground beef to the pot, breaking it up with a wooden spoon. Cook for about 6–8 minutes until the beef is browned and cooked through. Next, stir in 1 teaspoon of dried oregano and 2 tablespoons of tomato paste, mixing well to combine the flavors.

Pour in 25 ounces of tomato basil pasta sauce, 28 ounces of canned diced tomatoes, and 4 cups of chicken broth. Increase the heat to high, bringing the mixture to a gentle boil.

Once boiling, reduce the heat to low and add 12 broken lasagna noodles. Stir well to ensure the noodles are fully submerged. Cover the pot and simmer for 20 minutes, stirring occasionally.

After the noodles are tender, gently stir in ½ cup of heavy cream. If the soup appears too thick, add more chicken broth to reach your desired texture.

Ladle the soup into bowls and top each serving with 1 cup of shredded mozzarella cheese, ½ cup of freshly grated Parmesan cheese, and optional dollops of ½ cup ricotta cheese. Garnish with 6 tablespoons of finely chopped fresh basil.