Using a large stockpot or Dutch oven, add olive oil and place over medium-high heat. Once hot, add onion and sauté for 5-6 minutes, or until onion just begins to soften.

Add beef, garlic, oregano and parsley. Break up ground beef with a wooden spoon. Continue cooking over medium heat, stirring occasionally, for 4-5 more minutes or until beef is browned.

Add tomato paste, sugar, salt and pepper. Cook, stirring frequently, for 2-3 more minutes.

Add chicken stock, diced tomatoes and tomato sauce; stir and cover. Allow soup to come to a simmer. Uncover and simmer for 15 more minutes.

Meanwhile, cook lasagna noodles according to package directions. Once cooked, stir noodles, chopped basil, Parmesan cheese and heavy cream into soup.

Spoon soup into bowls. Sprinkle tops of bowls with a bit of shredded mozzarella and a spoonful of ricotta. Garnish with additional chopped basil, if desired.