In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced onions and 2 cloves of minced garlic. Sauté for 3–4 minutes until onions are translucent and fragrant.

Introduce 1 pound of ground beef into the pot, breaking it apart with a spoon. Cook for 6–8 minutes until browned and no longer pink.

Pour in 14.5 ounces of diced tomatoes and 4 cups of broth. Stir well, bringing to a gentle boil.

Reduce heat to a simmer. Add 1 teaspoon of Italian seasoning, ¼ cup of chopped fresh basil, and salt and pepper to taste. Simmer for 5–7 minutes.

Stir in 8 ounces of broken lasagna noodles. Simmer for about 8–10 minutes until tender but still al dente.

Lower the heat and add 1 cup of ricotta cheese. Gently swirl through the soup.

Top with 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese. Cover and let sit on low heat for 2–3 minutes until cheeses melt.

Taste and adjust seasonings as needed.

Ladle into bowls and garnish with fresh basil, extra Parmesan, or a drizzle of olive oil.