Heat olive oil, butter, and garlic in a large pot over medium-high heat. Sauté for 1 to 2 minutes, then add the ground beef.
Season the beef with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt. Use a wooden spoon to break up the meat into small pieces.
Cook until the meat is browned and fully crumbled.
Add marinara sauce, heavy cream, and beef broth to the pot. Mix well and bring to a slow boil.
Add the broken lasagna noodles and cook for 14 to 16 minutes or until the pasta is fully cooked and tender.
Stir in the basil, parsley, and mozzarella cheese until combined.
Serve the soup warm in bowls with dollops of the seasoned ricotta on top.