Break lasagna noodles into bite-sized pieces before adding to the pot to ensure even cooking and easier consumption in soup form, preventing long strands from dominating each spoonful.

Sauté the tomato paste in olive oil with garlic for 1-2 minutes before adding liquid to deepen its flavor and eliminate any metallic taste from the can.

Mix ricotta and mozzarella with a ladle of hot broth before stirring into the soup to prevent clumping and ensure creamy, even distribution throughout.

Add the bay leaf when you add the stock and remove it just before finishing to infuse deep savory notes without overpowering the final dish.

Pour heavy cream into a small bowl first, then slowly whisk it into the hot soup off heat to create a luxurious marbled effect and prevent breaking or curdling.