Sauté the aromatics

• In a large pot over medium-low heat, melt the butter.
• Sauté the onion until translucent, then add the garlic.
• Once the garlic is fragrant, add the ground beef.

Brown the beef and build the sauce

• Season the ground beef and cook until browned.
• Add the tomato paste and mix with the beef.
• Cook for 3-4 min, then add the marinara sauce.

Add broth and noodles

• Once the marinara simmers, add the beef broth and bring the heat to medium-high.
• When the meat sauce boils, add the broken lasagna pieces.
• Cover and cook.

Finish the soup

• Stir in the heavy cream, Parmesan and mozzarella.
• Add a second round of the same seasonings, a little less than before.
• Mix, then add the fresh parsley and fresh basil.
• Cover and let simmer on low.

Make the ricotta mixture

• In a small bowl, combine ricotta, mozzarella and Parmesan.
• Add fresh basil and mix.

Serve

• Serve the lasagna soup with the ricotta mixture.
• Garnish with parsley and Parmesan.