Bring a pot of water to a boil and add in lasagna noodle pieces. Cook according to package directions. Once cooked, drain and set aside.

Meanwhile, add olive oil to a pan over medium-high heat. Add in meatballs, chicken broth, crushed tomatoes and tomato paste. Bring to a boil, then reduce heat to a simmer, and cook for 10 minutes.

Stir in cooked lasagna noodles, basil, salt, parmesan and heavy cream. Cook an additional 4 minutes, then serve. Add a spoonful of ricotta cheese to each bowl of soup.