In a large pot, cook 450g of lean ground beef or 225g of Italian sausage over medium heat until browned. Remove from pot and set aside. In the same pot, add the diced bacon and cook until crispy. Remove and set aside with the cooked meat.

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.

Return the cooked meat and bacon to the pot. Add the jar of pasta sauce, chicken stock, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, salt, pepper, and the bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Add additional chicken stock as needed to reach your desired consistency.

Add the lasagna pieces to the pot. Cover and simmer for 10-12 minutes or until noodles are tender, stirring occasionally to prevent sticking.

If using, stir in the cream and cook for an additional 5 minutes. Remove the bay leaf and adjust seasoning with salt and pepper to taste.

Ladle soup into bowls and top with freshly grated Parmigiano cheese.