Brown the Meat: In a large pot, over medium heat, add a splash of olive oil and brown the ground beef or sausage until fully cooked. Drain excess fat.
Add Aromatics: Stir in chopped onions and garlic, cooking until softened and fragrant (about 2-3 minutes).
Add Tomatoes: Pour in the canned crushed tomatoes and broth, stirring to combine. Bring to a gentle simmer.
Add Noodles: Break the lasagna noodles into smaller pieces and add them to the pot. Allow them to cook until tender, about 10-12 minutes.
Stir in Cheese: Lower the heat and add the ricotta cheese, stirring until melted and creamy.
Season: Add fresh basil, salt, and pepper to taste. Adjust any additional seasonings as desired.
Serve: Ladle the soup into bowls and top with shredded mozzarella. Optionally, garnish with extra basil and a drizzle of olive oil.