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 tomato base

• Stir in the tomato paste and cook briefly.
• Add the crushed tomatoes, beef broth, Italian seasoning, salt and black 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 so it does not stick.

Finish with the cheeses

• Stir in the ricotta and mozzarella until melted and creamy.
• Taste and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Top with grated parmesan and torn basil.