Brown the meat and onion
In a large Dutch oven or heavy pot over medium‑high heat, add the ground beef (or sausage) and diced onion. Cook, breaking up the meat, until it’s browned and the onions are tender.

Add the garlic
Stir in minced garlic and cook just 30 to 60 seconds until fragrant. Be careful not to burn it. Drain excess fat if needed.

Add tomato base and broth
Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring the mixture up to a boil.

Add noodle pieces
Stir in your broken lasagna noodles and reduce heat a bit so the soup simmers gently. Cook about 8 to 12 minutes, or until noodles are tender (timing depends on pasta brand).

Season to taste
Taste and adjust salt and pepper (start with a pinch or two of pepper, then more if needed).

Prepare the cheese topping
In a small bowl, combine ricotta, Parmesan, and the ¼ teaspoon salt. Mix until smooth.

Serve
Ladle soup into bowls. Dollop a heaping spoonful of the cheese mixture on top. If desired, garnish with fresh parsley or basil. To eat, stir in the cheese so it melts into the soup.

(Optional) For make‑ahead
If you plan to serve later, cook the lasagna noodles separately until just al dente, drain and cool. Store noodles separate from soup. When reheating, gently reheat the broth, add noodles, and top with cheese. This prevents sogginess.