Heat a large pot over medium-high heat and brown the ground meat until fully cooked; drain any excess fat.

Add the diced onion to the pot and sauté for 5 minutes until translucent.

Stir in the garlic, oregano, basil, and red pepper flakes, cooking for 1 minute until fragrant.

Add the tomato paste and stir constantly for 2 minutes.

Pour in the marinara sauce and broth, then bring the mixture to a rolling boil.

Add the broken lasagna noodles and reduce the heat to a simmer; cook for 12 to 15 minutes or until noodles are tender.

Stir in the heavy cream and season with salt and pepper to taste.

In a separate small bowl, whisk together the ricotta, mozzarella, and parmesan cheese.

Ladle soup into bowls and serve topped with a generous dollop of the cheese mixture and a garnish of parsley.