Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent. Add the ground beef and sauté until browned. Incorporate garlic, red pepper flakes, oregano, and tomato paste.

Stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil, then add the broken lasagna noodles and remaining kosher salt. Reduce heat and simmer until noodles are tender.

Once noodles are cooked, stir in the heavy cream if desired. Add extra chicken broth for a thinner consistency. Stir in shredded mozzarella or parmesan for creaminess.

Ladle the soup into bowls. Top with dollops of ricotta cheese, additional mozzarella, parmesan cheese, and fresh basil. Serve hot.