Add ground beef and olive oil into a pot placed over medium-high heat. Cook the beef until it is completely browned. Once browned, remove the beef from the pot and set it aside.

In the same pot, add in diced onions and minced garlic. Sauté until the onions become translucent.

Add in the tomato paste, stir, and then drop in the canned tomatoes. Using a fork, crush the tomatoes slightly. Allow the mixture to bubble away for 3-5 minutes.

Next, add in the chicken stock, water, dried oregano, and garlic powder. Bring everything to a boil.

Once the soup is boiling, drop in the broken lasagna noodles and cook until they reach your desired doneness.

Once the noodles are cooked, stir in the heavy cream and the cooked beef.

Season the soup with salt and pepper to taste.

Serve the soup in bowls and top each serving with a generous scoop of ricotta cheese, finely grated Parmesan, and diced chives. Optionally, pair with crusty bread or a side salad.