1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and garlic, sauté for 3-4 minutes until fragrant and softened.

2. Add the ground beef. Break it up with a spoon and cook until browned, about 6-8 minutes. Drain excess fat.

3. Stir in tomato paste, crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes. Season with salt and pepper. Bring to a boil, then reduce to a simmer.

4. Add broken lasagna noodles and stir gently. Simmer uncovered for 12-15 minutes, stirring occasionally, until noodles are tender.

5. Remove from heat and stir in ricotta cheese until creamy.

6. Ladle soup into bowls and top each with shredded mozzarella and Parmesan cheese.

7. Garnish with chopped fresh basil or parsley. Serve hot with garlic bread or salad if desired.