1-First, heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté 1 medium finely diced onion until it’s soft and fragrant, which takes about 3-5 minutes. This base sets the flavor for the whole soup, so take your time here.

2-Next, add 1 pound (about 450 grams) of ground beef and cook until it’s browned and crumbly, stirring to break it up. Once done, stir in 5 cloves of minced garlic, ½ teaspoon red pepper flakes, 1 teaspoon oregano, 2 tablespoons tomato paste, and 1 teaspoon kosher salt for a burst of savory notes.

3-Then, pour in 25 ounces (about 710 ml) of tomato basil pasta sauce, 28 ounces (around 794 grams) of diced canned tomatoes, and 4 cups (960 ml) of chicken broth. Bring the mixture to a boil, which should take around 5 minutes. At this point, add the 12 uncooked lasagna noodles broken into 2-inch pieces, along with the remaining 1 teaspoon kosher salt or more to taste.

4-Reduce the heat and let it simmer until the noodles are tender, about 15-20 minutes. Stir in ½ cup (120 ml) of heavy cream to make it creamy and luxurious. For a thinner soup, add 1 to 2 cups (240-480 ml) of extra chicken broth as needed.

5-Finally, enhance the flavor by stirring in shredded mozzarella or parmesan cheese directly into the soup. Serve it hot, garnished with 1 cup shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, ½ cup ricotta cheese, and 6 tablespoons of finely chopped fresh basil. The preparation takes about 10 minutes, with 30 minutes of cooking, totaling 40 minutes.