Brown the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the ground beef and cook, breaking it up, until browned.
• Add the diced onion and cook until softened.

Build the flavor base

• Stir in the minced garlic and tomato paste.
• Cook until the paste darkens slightly and smells fragrant.

Add the liquids and seasonings

• Pour in the crushed tomatoes and beef broth.
• Season with the Italian seasoning, salt and black pepper.
• Stir everything together and bring to a simmer.

Cook the noodles

• Add the broken lasagna noodles to the simmering soup.
• Cook, stirring occasionally, until the noodles are tender.

Make the cheese topping

• Mix the ricotta with half of the grated parmesan in a bowl.
• Season lightly with salt and pepper.

Finish and serve

• Ladle the soup into bowls.
• Top each bowl with a dollop of the ricotta mixture, shredded mozzarella and the remaining parmesan.
• Garnish with chopped basil and serve hot.