Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease and set the beef aside.
Step 2: Add chopped onion to the same pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper and cook for 1 minute more until fragrant.
Step 3: Stir in the diced tomatoes (undrained) and tomato paste. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
Step 4: Pour in the beef or chicken broth and bring the mixture to a simmer. Add the broken lasagna noodles and cook according to package directions, about 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
Step 5: Reduce heat to low. Stir in the heavy cream, ricotta cheese, and shredded mozzarella until the cheeses are melted and fully incorporated, creating a creamy texture. Do not boil once dairy is added.
Step 6: Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish with fresh parsley or basil before serving immediately.