In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain excess fat if necessary.

Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, approximately 2-3 minutes.

Stir in the diced tomatoes (with their juice) and the broth. Bring the mixture to a boil.

Once boiling, add the broken lasagna noodles, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook until the pasta is tender, about 10 minutes.

Stir in the ricotta cheese, mixing until well combined. Add half of the mozzarella and Parmesan cheese, stirring until melted and creamy.

Taste the soup and adjust seasoning if needed. If you prefer a creamier soup, add more ricotta or cheese at this stage.

Ladle the soup into bowls and top with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil or parsley if desired.