In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add your ground beef or sausage to the pot. Cook until browned and fully cooked through, breaking it up with a wooden spoon as you go. Season with salt, pepper, and Italian seasoning.

Pour in the crushed tomatoes and beef broth, stirring everything together. Bring the mixture to a simmer.

Add the broken lasagna noodles and let them cook according to package instructions, usually around 8-10 minutes, until tender.

Once the noodles are cooked, lower the heat and gently fold in the ricotta cheese. Add half of the mozzarella and half of the Parmesan, stirring until everything is well combined and creamy.

Spoon the soup into garlic bread bowls and top generously with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil for a pop of freshness and color.

Enjoy each bowl immediately, and take your first bite into the crunchy garlic bowl and smooth, cheesy soup!