Lasagna Soup With Ricotta-Parmesan Cream

Four or five pieces at a time, wrap the lasagna noodles in a kitchen towel. (The towel will prevent noodle fragments from flying across the room when you break them.) Using the edge of the counter as leverage, press the towel into the counter to break the noodles into roughly 1-inch to 2-inch shards. Repeat with remaining pasta. Set aside.
In a large dutch oven, heat olive oil over high heat. Once hot, add the ground beef and cook until brown, breaking it up as it cooks. Once brown, add the onion and garlic. Cook, stirring occasionally, until onions become soft. Season with oregano, salt and red pepper flakes. Add the tomato paste and stir to combine. Add the can crushed tomatoes and can of diced tomatoes. Fully refill one of the empty cans with water and add it to the pot. Bring the mixture to a bubble. Once bubbly, add the lasagna noodles and stir to combine. Turn then heat down to medium-low, and cook, stirring occasionally, for 10 minutes. Meanwhile, make the ricotta mixture.
In a small bowl, using a fork, mix ricotta with the heavy cream until smooth. Once smooth, add the Parmesan cheese. Set aside.
Once the noodles are tender, serve the soup. Ladle into bowls and top with a dollop of the ricotta cheese, a few Parmesan cheese shavings, torn basil and chopped parsley.