In a large pot, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Drain excess fat.

Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

Stir in crushed tomatoes, beef broth, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.

Add broken lasagna noodles to the pot. Cook for about 10-12 minutes, or until the noodles are tender.

Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of shredded mozzarella.

Garnish with fresh basil leaves before serving.