Heat the olive oil in a large pot and sear the ground beef until it develops some color.
Add the diced onion and minced garlic to the pot, and sauté together with the beef.
Stir in the tomato paste and briefly roast it.
Season the mixture with oregano, salt, pepper, and paprika powder.
Pour in the vegetable broth to deglaze the pot, then add the strained tomatoes and chili flakes.
Break the lasagna noodles into smaller pieces directly into the soup. Cover with a lid and simmer until the noodles are tender.
Once the noodles are soft, pour in the heavy cream. Add the chopped parsley and grated mozzarella cheese, stirring until everything is melted and well combined.
Cook it hands-free.
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