Cook the Ground Beef: In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.

Sauté the Onion and Garlic: Add the chopped onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer over medium heat.

Season the Soup: Add the Italian seasoning, salt, and pepper to taste. Stir well to combine, allowing the flavors to blend.

Add the Noodles: Break the lasagna noodles into bite-sized pieces and add them to the pot. Stir to make sure they’re submerged in the broth. Let the soup simmer for 10-12 minutes or until the noodles are tender and cooked through.

Finish with Cheese: Reduce the heat to low. Stir in the ricotta cheese until fully combined, then add the shredded mozzarella cheese. Stir gently until the cheese is melted and the soup is creamy.

Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese for a final burst of flavor. Serve hit ot, and enjoy the comforting, cheesy goodness!