In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and a pinch of salt, cooking until translucent. Stir in minced garlic and cook for an additional minute.

Increase the heat to medium-high and add ground meat. Cook for 6-8 minutes until fully browned. Drain any excess fat.

Stir in crushed tomatoes, broth, and tomato paste. Bring to a boil, cooking for about 5 minutes.

Add dried herbs and seasonings, and let it boil for another minute before reducing the heat.

Reduce heat to low, cover, and let the soup simmer for about 15 minutes.

Stir in broken lasagna noodles and continue to cook uncovered for 10-12 minutes until tender.

In a bowl, mix ricotta, mozzarella, and parmesan cheeses until creamy.

Ladle hot soup into bowls, adding cheese mixture to each. Top with remaining cheeses.

Garnish with fresh basil leaves and a drizzle of olive oil if desired.