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In a dutch oven or soup pot, brown up ground beef and onions with olive oil.
Once the beef is nearly cooked through, add the garlic and sauté together.
Add the tomato paste and brown up a couple minutes. Add all of the seasonings: mix and sauté.
Add a can of crushed tomatoes, chicken stock, & heavy cream. Cover and bring to a boil.
Uncover once boiling and add the lasagna in the pot. Boil uncovered until the lasagna is aldente.
Add fresh basil and simmer at low heat.
Mix together the ricotta, mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls.
Turn the heat off and and add the cheese balls immediately into the soup. Allow the residual heat to melt the balls until gooey and soft but still keep there shape.
Serve up the best soup ever! Make IT!