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.
• Add the onion and garlic and cook until softened.

Build the soup base

• Stir in the tomato paste and cook briefly.
• Add the crushed tomatoes, beef broth, oregano, basil, salt and pepper.
• Bring to a simmer.

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 parmesan in a bowl.
• Season lightly.

Serve

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