In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground beef, breaking it up as it cooks, until well browned—about 5–7 minutes. Drain excess fat if necessary. Incorporate the chopped onion and minced garlic, sautéing until the onion becomes translucent—around 3–4 minutes.

Stir in the crushed tomatoes, beef broth, and Italian seasoning. Increase the heat slightly to bring the mixture to a gentle simmer, which should take about 2–3 minutes.

Add the broken lasagna noodles directly into the pot. Ensure they are submerged in the bubbling broth, and reduce the heat to medium-low. Cook the noodles for 10–12 minutes or until al dente.

After the noodles are cooked, remove the pot from the heat. Stir in the ricotta cheese until fully integrated into the soup.

Ladle the lasagna soup into bowls and top each serving with shredded mozzarella cheese, allowing the heat to gently melt it before serving.