Heat a splash of olive oil in a large pot or Dutch oven over medium heat, then add the diced onion and minced garlic. Sauté until they’re nice and fragrant, about 3-4 minutes.

Add the ground beef or sausage into the pot, breaking it up as you cook for about 5-7 minutes until no pink remains.

Pour in the can of diced tomatoes and the broth. Stir well.

Toss in the dried Italian seasoning, salt, and pepper; bring to a gentle boil.

Break the lasagna noodles into bite-sized bits and stir them in.

Let the soup simmer for about 10-12 minutes, or until the noodles are tender.

Stir in the ricotta cheese until it is well-incorporated.

Ladle the soup into bowls and generously sprinkle each serving with shredded mozzarella.