1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.

2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.

3. Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

4. Bring the soup to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld together.

5. Add the broken lasagna noodles to the soup and cook until tender, about 10-12 minutes.

6. While the noodles are cooking, prepare the ricotta cheese mixture. In a small bowl, combine the ricotta cheese and Parmesan cheese.

7. Once the noodles are cooked, ladle the lasagna soup into bowls. Top each bowl with a dollop of the ricotta cheese mixture and garnish with fresh basil leaves.

8. Serve immediately and enjoy!