Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Toss in the minced garlic and cook for an additional minute until fragrant.

Brown the Meat
Add the ground beef (or your chosen substitute) to the pot. Break it apart with a spatula and cook until browned, about 5-7 minutes. Drain excess fat if necessary, then return to heat.

Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato sauce, and broth. Sprinkle in the Italian seasoning and red pepper flakes, and mix well. Bring the soup to a gentle boil, then reduce heat to simmer.

Cook the Noodles
Add the broken lasagna noodles to the bubbling soup. Cover and let simmer for about 10-12 minutes, or until the noodles are al dente. Stir occasionally to ensure they don’t stick together.

Prepare the Cheesy Mixture
While the soup simmers, in a separate bowl, combine the ricotta cheese with some salt and pepper. This is your creamy lasagna layer that will add richness to the soup.

Finish the Soup
Once the noodles are cooked, remove the pot from heat. Stir in half of the shredded mozzarella and Parmesan cheese until melted and creamy.

Serve with a Cheese Topping
Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Sprinkle the remaining mozzarella and Parmesan cheese over the top. If desired, pop the bowls under the broiler for 2-3 minutes until cheese bubbles and browns slightly.

Garnish and Enjoy
Finish off your lasagna soup by garnishing with fresh basil or parsley. Serve with crusty bread for dipping and savor the blend of flavors.