Dice the onion into small pieces and mince the garlic cloves fresh (this really makes a difference in flavor). Break the lasagna noodles into roughly 1-inch pieces. Bring a pot of salted water to a boil and cook the broken noodles according to package instructions, usually 8-10 minutes. Drain the noodles in a colander and set aside—don't rinse them, as the starch will help the soup have better body.

Heat the olive oil in a medium pot over medium-high heat. Add the diced onion and cook for about 2 minutes until softened and fragrant. Add the minced garlic and cook for just 30 seconds, then immediately add the ground beef along with the pepper flakes, oregano, and salt. Break up the beef as it cooks and let it brown for about 3 minutes until no pink remains. This layering of aromatics and spices creates a deep, savory foundation for the soup.

Stir in the tomato paste and cook for about 30 seconds, letting it caramelize slightly in the pot—this deepens the tomato flavor significantly. Add the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer over medium heat and let it cook for about 2-3 minutes so the flavors can meld together. I like using Hunt's tomato paste and Swanson broth because they give the soup a really clean, rich flavor without any off-notes.

Reduce heat to medium and stir in the cream, allowing it to warm through but not boil hard—this keeps it smooth and luxurious. Add the cooked noodles from Step 1 and stir gently to combine. Let everything heat together for about 1 minute so the noodles absorb some of the flavorful broth.

Add the parmesan and mozzarella to the pot, stirring continuously until the cheeses melt completely and integrate into the soup, about 1-2 minutes. The combination creates a creamy, savory texture that makes this soup feel indulgent despite being just for one. Be careful not to boil vigorously once the cream is added, as high heat can cause the cheese to become grainy.

Pour the soup into a bowl and top with the room-temperature ricotta—the cool dollop contrasts beautifully with the hot soup and adds creaminess with each spoonful. The ricotta acts almost like a finishing touch, creating pockets of richness throughout the bowl as you eat.