Step 1: Brown the Meat

1. Heat olive oil in a large pot over medium heat.

2. Add ground beef and cook for 5–6 minutes, breaking it apart until browned.

3. Add the diced onion and sauté for 3–4 minutes until soft.

4. Stir in garlic and cook for 1 more minute until fragrant.

Step 2: Add Seasonings and Tomatoes

1. Season with salt, black pepper, oregano, basil, and red pepper flakes.

2. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

3. Pour in crushed tomatoes, diced tomatoes, broth, and water.

4. Add the bay leaf and stir to combine.

Step 3: Simmer with Pasta

1. Bring the soup to a boil, then add the broken lasagna noodles.

2. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the pasta is tender.

3. Remove the bay leaf once cooking is complete.

Step 4: Mix the Cheese Topping

1. In a small bowl, combine ricotta, mozzarella, Parmesan, salt, black pepper, and parsley (if using).

2. Stir until well mixed and creamy. This will be dolloped on top just before serving.

Step 5: Serve & Garnish

1. Ladle the hot soup into bowls.

2. Add a generous spoonful of the cheese mixture to each serving.

3. Sprinkle with extra mozzarella, chopped basil or parsley, and red pepper flakes if desired.

4. Serve hot and enjoy!