Brown the beef

• Heat the olive oil in a stockpot and add the ground beef.
• Cook until browned, breaking it up with a spoon.
• Add the onion and garlic and cook until softened.

Build the soup

• Pour in the tomato passata and the hot broth.
• Season with the Italian seasoning, salt and black pepper.
• Bring to a simmer.

Cook the lasagna sheets

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

Add the cheeses

• Stir in the ricotta and parmesan until melted.
• Scatter the mozzarella over the top and let it melt before serving.