In a large heavy-bottomed Dutch oven or stockpot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon for 5-6 minutes until no pink remains. Drain any excess grease if desired.

Add the diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic, tomato paste, dried oregano, dried basil, and red pepper flakes, cooking for 1-2 minutes until fragrant and deepened in color.

Pour in the crushed tomatoes, marinara sauce, and beef bone broth. Stir well, scraping up any flavorful browned bits from the bottom of the pot. Bring to a gentle rolling boil.

Add the broken lasagna noodle ripples into the bubbling broth. Reduce heat to medium-low and simmer uncovered, stirring occasionally to prevent the noodles from sticking, for 12 to 14 minutes until the pasta is al dente.

While the soup simmers, prepare the cheese swirl: in a small bowl, stir together ricotta cheese, half of the shredded mozzarella, grated Parmesan, and a pinch of salt and black pepper.

Remove Dutch oven from heat and gently stir in the heavy cream for an ultra-velvety broth.

Ladle the steaming soup into deep bowls. Immediately top each bowl with a generous dollop of the ricotta cheese mixture and sprinkle with remaining mozzarella. The hot broth will melt the cheese into a luscious, gooey cheese pull.

Garnish with freshly sliced basil ribbons and extra grated Parmesan. Serve immediately with warm, crusty garlic bread.