In a large pot over medium heat, add ground beef, diced onion, and minced garlic. Cook for 5–7 minutes until beef is browned and onions are translucent.

Stir in crushed tomatoes, diced tomatoes, and chicken broth. Add Italian seasoning, salt, and black pepper. Increase heat to a gentle boil for 3–5 minutes.

Add broken lasagna noodles to the boiling broth. Reduce heat and cover, simmer for 10–12 minutes, stirring occasionally.

Ladle soup into bowls and top with a generous spoonful of ricotta cheese.

Sprinkle shredded mozzarella and chopped basil over each serving before serving warm.