Finely chop the onion and garlic. Break the lasagna sheets into pieces and set aside.
Heat olive oil and butter in a large pot. Sauté the onion and garlic until translucent. Then push them to the side of the pot, add the ground beef to the open space, and cook until crumbly. Mix everything together and continue cooking.
Add the Italian herbs, chili flakes, thyme or basil, and tomato paste, and sauté briefly. Deglaze with the chopped tomatoes and chicken broth, then bring everything to a boil.
Add the broken lasagna sheets to the pot and let the soup simmer gently until the noodles are cooked. Stir occasionally to prevent anything from sticking to the bottom.
Stir in mozzarella and Parmesan, and let the soup simmer for another 1–2 minutes until it becomes creamy.
For the ricotta cream, mix ricotta, Parmesan, salt, and pepper in a bowl until smooth.
Ladle the lasagna soup into bowls and top each portion with a spoonful of ricotta cream. Serve with fresh basil, a drizzle of olive oil, and some extra salt and pepper if needed.
