In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
Add onion and garlic, sautéing for 2–3 minutes until softened.
Stir in beef broth, diced tomatoes, tomato sauce, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes.
Add the mafalda noodles, stirring to combine. Simmer for 10–15 minutes, until noodles are tender.
Stir in heavy cream, Parmesan, and mozzarella cheese. Cook until cheese is fully melted and soup is heated through.
Serve hot and enjoy the cozy comfort of lasagne in a bowl.
Serving and Storage Tips:
