Sauté the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the onion and garlic and cook until softened and fragrant.

Brown the meat

• Add the ground beef and Italian sausage, breaking the meat up with a spoon.
• Cook until browned and no longer pink.

Season and add tomato paste

• Season with salt, pepper, Italian seasoning, oregano, red pepper flakes and cayenne.
• Stir in the tomato paste and cook until it darkens slightly.

Build the soup

• Pour in the chicken broth and pasta sauce.
• Stir everything together and bring to a simmer.

Cook the pasta

• Add the broken lasagna noodles.
• Cook for about 30 min or until the pasta is cooked, stirring occasionally.

Finish with cream and basil

• Stir in the heavy cream.
• Add the fresh basil and the mixed parmesan and mozzarella.

Serve

• Ladle the soup into bowls.
• Top with parmesan, mozzarella and ricotta.