Heat the olive oil in a large pot or dutch oven and add the onion. Cook until it’s soft, then add the beef and sauté. Once the beef is browned all over, stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano and tomato paste.

Stir the tomato sauce, diced canned tomatoes, and chicken broth. Bring it to a boil, then add the broken lasagna noodles to the pot. Add remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender.

Stir in the heavy cream. You can add 1-2 cups extra chicken broth at this point to help thin it out if you want a thinner soup. Pro tip: Stir shredded mozzarella or parmesan right into the soup to make it extra creamy and cheesy!

Spoon the lasagna soup into bowls and add ricotta cheese, mozzarella cheese, and parmesan cheese along with fresh basil on top. Serve and enjoy!