In a large pot, brown the ground beef or Italian sausage over medium heat.
Season the meat with a sprinkle of salt, pepper, and red pepper flakes. Once it's browned, remove and set aside.
In the same pot, sauté onions until translucent. Then add garlic and a dash of Italian seasoning. Cook until fragrant.
Next add the tomato paste and cook until it develops a deep red color. Then add in a can of tomatoes. Crush the tomatoes if you're using whole tomatoes.
Add broth and bring to a boil.
Break the lasagna noodles into smaller pieces and add them to the pot. Stir occasionally to prevent sticking.
In a separate bowl, combine ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. You can also add any seasoning such as garlic powder to the cheese mixture.
Once the noodles are 75% done, pour in the heavy cream and bring to a slight simmer.
Add in the meat back in.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and add a dollop of the cheese mixture. Garnish with basil, freshly cracked pepper, and/or red pepper flakes.
