Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat. Add the diced onion and cook until softened, about 5 minutes.
Step 2: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 3: Pour in the crushed tomatoes and chicken or vegetable broth. Stir in the dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer.
Step 4: Once simmering, add the broken lasagna noodles to the pot. Cook for 10-15 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
Step 5: While the noodles cook, prepare the cheese topping. In a small bowl, combine the ricotta cheese. Set aside.
Step 6: Ladle the hot lasagna soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and a garnish of fresh basil. Serve immediately and enjoy!