Heat a large pot over medium-high heat and add ground beef. Break the meat into small pieces and cook for 6 to 8 minutes until browned completely. Drain excess fat, leaving about 1 tablespoon in the pot.

Add diced onion to the pot and cook for 4 minutes until softened. Add minced garlic and cook for 1 additional minute, stirring constantly.

Pour in crushed tomatoes, beef broth, and tomato paste. Stir until tomato paste is fully incorporated. Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil over high heat.

Break lasagna noodles into bite-sized pieces and add them to the boiling soup. Reduce heat to medium-low.

Simmer the soup for 12 to 15 minutes, stirring every few minutes to prevent sticking. The noodles should be tender but still slightly firm.

While the soup simmers, combine ricotta cheese with 1 cup of shredded mozzarella in a bowl. Add a pinch of salt and some torn basil leaves. Mix well.

Taste the soup and adjust seasonings as needed. Turn off heat and stir in remaining fresh basil leaves.

Ladle soup into individual bowls. Top each serving with a generous scoop of the ricotta mixture and sprinkle with remaining mozzarella cheese. Add parmesan cheese if desired.