In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the ground meat, chopped onion, and minced garlic, stirring until the meat is browned and the onions are translucent, about 5–7 minutes.

Pour in the crushed tomatoes and add the Italian seasoning along with your choice of chicken or vegetable broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes.

While the soup simmers, bring another pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente, usually around 8–10 minutes. Drain the noodles and set them aside.

Once the soup has simmered, stir in the cooked lasagna noodles. Then, add the ricotta cheese and half of the mozzarella, mixing well until everything is creamy.

Ladle the lasagna soup into bowls and top each serving with the remaining mozzarella and a sprinkle of Parmesan cheese. Enjoy while it's hot.