Brown the beef

• Heat the olive oil in a stockpot and add the ground beef.
• Brown the beef, breaking it up, then add the onion and garlic and cook until softened.

Build the soup base

• Stir in the tomato paste and Italian seasoning and cook briefly.
• Pour in the crushed tomatoes and beef broth, season with salt and pepper and bring to a simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender and the soup has thickened.

Add the cheese

• Stir in the parmesan and part of the mozzarella until melted.
• Taste and adjust the seasoning.

Plate and serve

• Ladle the soup into a big bowl.
• Top with more mozzarella and fresh basil and serve with Texas toast.