Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of oil, then add the ground meat. Sauté, breaking it up with a meat chopper, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat to avoid a greasy soup. Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant. Then, toss in the minced garlic and cook for another minute, stirring constantly to prevent burning.
Pour in the chicken broth, crushed tomatoes, and marinara sauce. Stir to combine, scraping up any browned bits at the bottom of the pot for extra flavor. Add the Italian seasoning and season with salt and pepper to taste.
Bring the soup to a gentle boil, then reduce heat to a simmer. Add the broken lasagna noodles and stir well to prevent them from sticking. Cook the noodles until they are al dente, approximately 10-12 minutes, stirring occasionally.
While the soup is simmering, make the ricotta topping. In a small mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Season with a pinch of salt and black pepper, and stir until smooth and creamy.
Once the noodles are tender, ladle the soup into bowls. Add a heaping spoonful of the ricotta mixture on top of each serving, allowing it to melt slightly into the hot soup. Garnish with fresh basil or parsley if desired for a pop of color and freshness. Enjoy!
