Brown the beef

• Heat the olive oil in a stockpot and soften the onion.
• Add the garlic and ground beef and cook until browned.
• Stir in the tomato paste and cook briefly.

Build the soup

• Add the crushed tomatoes, vegetable broth, oregano, basil, salt and pepper.
• Bring to a boil, then simmer to let the flavors meld.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally.

Prepare the cheese topping

• Mix the ricotta with the grated parmesan in a bowl.

Serve

• Ladle the soup into bowls.
• Top with dollops of the ricotta mixture, shredded mozzarella and fresh basil.