Break lasagna sheets into bite-sized pieces before adding to the pot rather than cooking whole—this prevents long strands from clumping and ensures even cooking throughout the soup.

Toast the oregano, basil, cumin, paprika, and garlic powder in the hot oil after searing the beef for 30 seconds—this releases their essential oils and intensifies flavor dramatically compared to dry additions.

Cut cream cheese into small cubes and add it off-heat while stirring constantly to prevent curdling; alternatively, whisk it with a ladle of warm broth before adding back to avoid lumps.

Add MSG at two stages—half with the tomato paste for depth, and the remainder just before serving to enhance the savory finish without an obvious chemical taste.

Add lasagna sheets in the final 8-10 minutes of simmering only; they continue absorbing liquid off-heat, so undercook them slightly in the pot to maintain a tender texture rather than mushy pasta.