Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the finely diced onion and sauté for about 3-4 minutes, or until it becomes translucent and soft.

Add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until it's completely browned. Then add 5 cloves of minced garlic, 0.5 teaspoon of red pepper flakes, 2 teaspoons of salt, and 1 teaspoon of dried oregano, cooking for another minute until fragrant.

Add 2 tablespoons of tomato paste to the mixture, stirring well to coat the meat and onion. Then pour in 25 ounces of tomato basil pasta sauce and 28 ounces of diced canned tomatoes, followed by 4 cups of chicken broth, bringing the pot to a gentle boil.

Once boiling, toss in 12 broken pieces of lasagna noodles, ensuring they’re submerged in the liquid. Stir carefully and reduce the heat to a simmer, covering the pot. Cook for about 12 minutes, or until the noodles are tender but not mushy.

After the noodles are tender, stir in 0.5 cup of heavy cream for added richness, adjusting the soup's thickness with additional broth if desired. Add 1 cup of shredded mozzarella cheese, stirring until it melts smoothly.

Ladle the soup into warm bowls, and generously top with dollops of 0.5 cup of ricotta cheese, a sprinkle of 0.5 cup of grated Parmesan cheese, and 6 tablespoons of finely chopped fresh basil.