Brown the beef

• Heat the olive oil in a stockpot over medium heat.
• Add the ground beef and cook until browned, breaking it up as it cooks.

Soften the aromatics

• Add the onion and cook until softened.
• Stir in the garlic and cook until fragrant.

Build the tomato base

• Stir in the tomato paste and cook briefly.
• Add the crushed tomatoes, beef broth, oregano, basil, salt and pepper.
• Bring to a boil, then reduce the heat and simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally so it does not stick.

Make it creamy

• Reduce the heat to low and stir in the heavy cream.
• Add the parmesan and mozzarella and stir until melted and smooth.

Serve

• Ladle the soup into bowls.
• Top with fresh basil and extra parmesan.