In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add 1 pound of ground beef to the pot, breaking it up with a spoon. Cook for about 7-8 minutes, stirring often until fully browned and no longer pink. Stir in 2 cloves of minced garlic, a pinch of red pepper flakes, and 1 teaspoon of dried oregano. Cook for an additional minute until fragrant.

Mix in 2 tablespoons of tomato paste, ensuring it's well combined with the meat. Pour in 24 ounces of tomato basil pasta sauce and 14.5 ounces of diced canned tomatoes. Follow with 4 cups of chicken broth, stirring well to combine everything into a cohesive, flavorful mixture. Raise the heat and bring the soup to a gentle boil.

Once boiling, break 8-10 lasagna noodles into bite-sized pieces and add them to the pot. Stir to ensure the noodles are fully submerged. Season with kosher salt, then reduce the heat to low. Allow the soup to simmer for about 10-12 minutes, until the noodles are tender and the flavors meld beautifully.

To add creaminess to your Easy Creamy Lasagna Soup, pour in 1 cup of heavy cream. Stir everything together, mixing until smooth and creamy. If the soup appears too thick, feel free to add more broth until you reach your desired consistency. Let it simmer for an additional 2-3 minutes.

Ladle the hearty soup into bowls and top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and a dash of freshly grated parmesan. To finish, garnish with chopped fresh basil for a vibrant touch.