Much quicker and lighter than regular lasagna, this soup is a tasty supper for any chilly night.
Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until a few minutes shy of the package directions. Drain and rinse.
In a soup pot or Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the beef and sausage. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, about 8 minutes. Season with salt and pepper. Stir in the oregano. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add the stock and whole tomatoes. Use a spoon to smash the tomatoes. Add the passata and basil. Cook until the flavors meld, about 15 minutes. Add the noodles to the soup. Cook until al dente, 3 to 4 minutes.
In a medium bowl, mix the ricotta, Parm, and cream. Season with salt.
Serve the soup in bowls. Top each serving with a fat dollop of the cheese mixture. Garnish with parsley.