In a large pot over medium heat, brown the ground beef until fully cooked, then drain excess fat.
Add the diced onion and minced garlic to the pot, sauté until onions are translucent, about 3-5 minutes.
Stir in the pasta or spaghetti sauce, diced tomatoes (with juices), and tomato paste.
Add dried basil, oregano, parsley, bay leaf, and mix well.
Pour in chicken stock, starting with 4 cups and adding more as needed for desired soup consistency.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Add broken lasagna noodles to the pot and continue simmering until noodles are tender, about 10-12 minutes.
Remove the bay leaf and stir in the heavy cream.
Serve the soup hot, topped with shredded mozzarella cheese.
