Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned. Drain excess fat if needed.

Add the onion and cook for 4 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.

Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and black pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.

Add the broken lasagna noodles and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender but not mushy.

Stir together the ricotta and shredded mozzarella in a small bowl while the noodles cook.

Ladle the soup into bowls and add a spoonful of the ricotta mixture to each. Finish with chopped basil and serve hot.