Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat.
Add diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in minced garlic and cook for another 1 minute until fragrant.

Step 2: Cook the Ground Meat
Add the ground beef to the pot. Break it up with a spoon and cook until browned, about 6-8 minutes.
Season with salt, pepper, oregano, basil, Italian seasoning, and crushed red pepper flakes (if using).
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 3: Add Tomatoes and Broth
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add the bay leaf and bring the soup to a gentle boil.

Step 4: Add the Noodles
Once the soup is boiling, add the broken lasagna noodles.
Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
Discard the bay leaf once the noodles are cooked.

Step 5: Prepare the Cheese Mixture
While the soup simmers, mix the ricotta, mozzarella, Parmesan, parsley, and a pinch of salt and pepper in a bowl.
This mixture mimics the creamy, cheesy filling of traditional lasagna.

Step 6: Assemble and Serve
Ladle hot soup into bowls.
Spoon a generous dollop of the cheese mixture into each bowl.
Top with extra shredded mozzarella, Parmesan, and fresh basil if desired.
Serve immediately with crusty bread on the side.