1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 4–5 minutes. Stir in garlic and cook until fragrant.

2. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.

3. Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Let simmer for 5 minutes.

4. Pour in beef broth and bring to a boil. Add broken lasagna noodles and simmer until tender, about 10–12 minutes.

5. Stir in ricotta and half of the mozzarella. Let it melt into the soup.

6. Ladle soup into bowls, top with remaining mozzarella and parmesan, and garnish with fresh basil or parsley.