In a large pot, over medium heat, add your chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes.

Next, add the ground beef (or halal sausage) to the pot. Cook, breaking it up with a spatula until browned and fully cooked (about 5-7 minutes). Drain any excess fat if necessary.

Pour in the 4 cups of broth, the can of tomato sauce, and the diced tomatoes. Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer.

Once simmering, add the broken lasagna noodles. Let it cook on medium heat until the noodles are al dente, approximately 10-12 minutes.

Remove the pot from the heat, then gently stir in the ricotta and mozzarella cheeses until melted and creamy throughout.

Ladle the soup into bowls, sprinkle with Parmesan cheese, and garnish with fresh basil before serving.