In a 6 quart dutch oven over medium heat add the ground beef. Cook until no longer pink. Drain grease and return beef to the dutch oven. Add onion, Better Than Bouillon Roasted Beef Base, Worcestershire sauce, minced garlic, and red pepper flakes. Cook until the onion is soft, about 5-7 minutes.
Add pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, Italian seasoning, garlic salt, white pepper, salt, and the whole bay leaf. Stir together until all ingredients are well combined.
Bring the sauce to a boil. Add 1 inch pieces of lasagna noodles and stir together. Turn down heat to low and let simmer uncovered for 30 minutes. Noodles should be soft and ready to eat at the 30 minute mark.
Discard bay leaf. Add heavy cream while stirring the mixture. Let simmer an additional 3-4 minutes.
Scoop soup into individual bowls. Top each individual bowl of soup with mozzarella cheese, parmesan cheese, a spoonful of ricotta cheese, and fresh basil.