Heat olive oil in a large pot or Dutch oven. Add ground beef and let it sit for 1 minute. Then break it into crumbles. Cook until no longer pink and drain excess fat.

Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.

Add crushed tomatoes, tomato sauce, beef broth, water, dried basil, dried oregano, salt, and black pepper to the pot. Stir well, scraping up the browned bits on the bottom. Bring to a boil.

Reduce the heat to a simmer. Add the broken lasagna noodles. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the soup thickens.

Ladle the soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil before serving.