Brown the Meat: In a large pot over medium heat, brown 1 pound of ground beef or Italian sausage for about 5-7 minutes until fully cooked, stirring frequently.

Sauté Onions and Garlic: Add one chopped medium onion to the pot and sauté until softened, about 3-4 minutes. Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.

Add Tomatoes and Broth: Pour in a 28 oz can of crushed tomatoes along with 4 cups of chicken or vegetable broth. Stir the mixture well to combine all ingredients.

Season the Soup: Sprinkle in 1 teaspoon each of dried oregano and dried basil, along with a bay leaf, and season with salt and pepper to taste. Bring to a boil.

Cook Noodles: Once boiling, add 8 oz of broken lasagna noodles to the pot, reduce to medium-low and cover. Simmer for about 10 minutes until tender.

Incorporate Cheese: Stir in 2 cups of ricotta cheese, then mix in half of the 1½ cups of shredded mozzarella and ½ cup of grated Parmesan cheese until melted.

Taste and Adjust: Taste the soup, adjusting seasoning with additional salt and pepper if necessary.

Serve: Remove the bay leaf and ladle the soup into bowls. Top with the remaining mozzarella and fresh basil, if desired.