Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for about 3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring constantly.

Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through. Drain excess grease if needed.

Stir in the Italian seasoning, salt, and pepper. Pour in the beef broth, water, crushed tomatoes, and tomato sauce. Give everything a good stir to combine.

Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to develop.

Add the broken lasagna noodles directly into the pot. Simmer the soup, uncovered, for about 10–12 minutes or until the noodles are tender. Stir occasionally so the noodles don’t stick to the bottom.

Lower the heat and stir in the heavy cream, mozzarella, and Parmesan cheese. Let everything melt together into a thick, creamy consistency. Taste and adjust seasoning if needed.

Ladle the soup into bowls and add a generous dollop of ricotta on top of each serving. Garnish with chopped basil or parsley if desired.