Sauté the aromatics and beef

• Heat the olive oil in a stockpot and cook the onion until soft.
• Add the garlic and the ground beef and brown, breaking it up with a spoon.
• Season with the Italian seasoning and salt.

Blend the beans into the sauce

• Add the marinara sauce and the white beans to the pot.
• Blend with an immersion blender until the beans disappear into the sauce.

Simmer the soup

• Pour in the vegetable broth and bring to a simmer.
• Add the broken lasagna sheets and cook until tender, stirring so they don't stick.

Finish and serve

• Ladle the soup into bowls.
• Top with dollops of ricotta, shredded mozzarella and grated parmesan.