In a large pot, heat olive oil over medium heat. Add diced onions, celery, and carrots, and cook for about 5 minutes. If you want to develop max flavor, cook them until soft and lightly golden—add the minced garlic, and sauté until fragrant and translucent.

Stir in the tablespoon of tomato paste if using. Cook until vegetables are tender. The tomato paste should slightly have a change in color; it should be a darker red.

Pour the can of crushed tomatoes and the liquid of choice: vegetable broth or water. Bring to a light boil.

Reduce heat to low and add lasagna noodles broken into smaller pieces. Simmer for about 15-20 minutes or until noodles are cooked al dente.

Finish the soup by adding heavy cream, mix, and cook until the noodles are done. Check for seasoning; you should be able to taste the tomato, and the pasta must taste delish. If not, you are missing some salt.