Bring a large pot of water to a boil, salt the water, and cook the lasagna noodles according to the package directions

Meanwhile, heat the oil in a dutch oven over medium-high and brown the ground beef

Season the beef with pepper and oregano

Stir in the onion and garlic, cooking for about 5 minutes, until the onion softens slightly

Add the chicken broth, diced tomatoes, tomato puree, and basil

Cook for about 15 minutes to let the flavors meld together, stirring occasionally

Cut the noodles into pieces and add them to the soup, cooking another 3-4 minutes

In a medium mixing bowl, combine the ricotta cheese, parmesan cheese, and heavy whipping cream

Serve the soup topped with a large dollop of the cheese mixture and garnish with parsley