1. Heat olive oil in a large pot over medium heat. Add onion and cook for about 3 minutes. Add garlic and cook for another 30 seconds. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. 2. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer. 3. Once simmering, add broken lasagna noodles. Cook for 10–12 minutes, stirring occasionally, until noodles are tender. 4. In a small bowl, mix ricotta, parmesan, and a pinch of salt. Ladle soup into bowls and top each with a spoonful of the cheese mixture. Sprinkle mozzarella on top and garnish with fresh basil or parsley. 5. Serve hot, with crusty bread if desired.