In a large pot, heat a little oil over medium heat and brown the ground beef. This step adds flavor, so don’t rush it. Once the beef is browned and cooked through, remove any excess fat. Add the diced onion and garlic to the pot and cook for another 2-3 minutes, until the onion softens and becomes translucent.

Now, it’s time to add the crushed tomatoes, tomato sauce, and beef broth to the pot. Stir everything together, then season it with basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Let this mixture simmer for about 10-15 minutes so the flavors can all meld together. Trust me, your kitchen will smell amazing during this time!

This is where things get fun. Break the lasagna noodles into pieces and toss them into the soup. You don’t need to worry about making them perfect—just break them up and stir them in. Let the soup simmer for another 10 minutes or so, until the noodles are tender and have absorbed all that delicious tomato goodness.

Once the noodles are cooked, it’s time to add the cheesy part of the equation. Stir in the ricotta cheese, shredded mozzarella, and Parmesan cheese. This step adds that creamy, cheesy texture that makes this soup so comforting. Give everything a good stir to combine, and taste it to see if it needs any more salt or pepper.

Ladle the soup into bowls, and if you’re like me, you’ll want to top it with a little extra Parmesan cheese and maybe a sprinkle of fresh basil or parsley for color. It’s honestly one of the best comfort foods you’ll ever eat. You’ll probably find yourself going back for seconds, but don’t worry—there’s plenty to go around.