Heat olive oil in a large pot and brown the ground beef until deeply caramelized for maximum flavor.
Add onion and garlic and sauté until fragrant, releasing their aroma into the base of the soup.
Pour in tomato sauce and chicken broth, then season with Italian seasoning, salt, pepper, and red pepper flakes.
Bring the mixture to a simmer and add the broken lasagna noodles directly into the pot.
Cook until the noodles are tender and the broth thickens into a rich, lasagna-like texture.
Stir in mozzarella and Parmesan until they melt smoothly into the soup for creamy richness.
Ladle the soup into bowls and finish with a generous spoonful of ricotta on top.
Garnish with fresh basil or parsley and serve warm for ultimate comfort.
