Brown the beef

• Heat the olive oil in a stockpot over medium heat.
• Add the ground beef and cook until browned, breaking it up as it cooks.

Build the base

• Add the onion and garlic and cook until softened.
• Stir in the tomato paste and cook briefly until darkened.

Simmer the soup

• Pour in the crushed tomatoes and vegetable broth.
• Season with oregano, basil, salt and pepper.
• Bring to a boil, then reduce the heat and simmer.

Cook the pasta

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally so it does not stick.

Add the cheeses

• Stir the ricotta and parmesan into the soup until melted and creamy.
• Scatter the mozzarella over the top and let it melt.

Serve

• Ladle the soup into bowls.
• Top with torn fresh basil.