Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes.

Add the diced onion and cook for 3 to 4 minutes, until softened. Stir in the garlic, salt, pepper, and tomato paste, and cook for 1 minute until fragrant.

Pour in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes if using. Stir well and bring the soup to a boil.

Reduce the heat to medium-low and simmer for 10 minutes to let the flavors blend.

Add the broken lasagna noodles and cook, stirring occasionally, for 10 to 12 minutes or until the noodles are tender.

In a small bowl, mix the ricotta, mozzarella, and Parmesan together, or spoon them separately if preferred.

Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley and serve immediately.