In a large pot or cast-iron Dutch oven, over medium-high heat, add a Tablespoon of olive oil and add the ground beef. Season with salt and pepper about 1 teaspoon each, stirring occasionally until browned. Drain fat from the pot and put the browned ground beef on a plate lined with a paper towel to soak up the extra fat.

Heat remaining 2 Tablespoons of olive oil in the pot. Add the chopped onions and red pepper, and sauté until they are soft. Then add the garlic and cook until fragrant – about 30 seconds. Season with oregano, thyme, and red pepper flakes. Add the tomato paste and stir to combine.

Stir in chicken stock and crushed tomatoes, and stir to combine.

Bring to a quick boil, and stir in the lasagnetti pasta. Reduce the heat to a simmer, and cover for about 15 minutes or until pasta is tender.

Add the parmesan cheese and stir in half-and half.

Ladle the lasagna soup into bowls and garnish with mozzarella and fresh basil.