Sauté the Veggies: In a large pot, heat the olive oil or lard over medium heat. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions become soft and translucent.

Season and Brown the Meat: Stir in the garlic powder, oregano, chili flakes, 1 teaspoon salt, pepper, and smoked paprika. Cook for 1-2 minutes until fragrant. Add the tomato paste and mix well, letting it cook for another minute. Add the ground beef and pork, breaking them up as they cook, and sauté until browned. Cook for 5 more minutes.

Build the Soup Base: Pour in the tomato sauce, heavy cream, chicken broth, and water. Stir everything together, making sure the liquid is well combined with the meat and spices. Add 1 teaspoon of sugar to balance out the acidity.

Add the Pasta: Once the soup begins to simmer, add the broken lasagna sheets. Stir occasionally and cook uncovered for 20-30 minutes, or until the pasta is tender.