1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.

2. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic, tomato paste, red pepper flakes, oregano, and Italian seasoning. Cook for an additional 1-2 minutes, allowing the flavors to meld and become fragrant.

3. Pour in the pasta sauce, diced tomatoes, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil.

4. Once the soup is boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender.

5. Stir in the heavy cream and let it heat through for 2-3 minutes. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

6. Ladle the Creamy Lasagna Soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and fresh basil. Serve hot and enjoy!