Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and diced onion. Cook until beef is browned and onions are translucent, breaking meat into small crumbles. Drain excess fat.

Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant and tomato paste has darkened to a deep brick-red color.

Pour in the marinara sauce, broth, Italian seasoning, dried basil, and red pepper flakes. Season with salt and black pepper. Bring to a rolling boil.

Add the broken lasagna noodles. Reduce heat to medium and simmer uncovered for 12 to 15 minutes until noodles are al dente, stirring every few minutes to prevent sticking.

Stir in the heavy cream and simmer for another 2 minutes until the broth turns a soft, rosy color.

While the soup finishes, combine the ricotta, Parmesan, mozzarella, and chopped parsley in a small bowl. Stir until well mixed.

Ladle the soup into deep bowls and place a generous dollop of the ricotta mixture in the center of each bowl. Garnish with fresh basil leaves and serve immediately.