Begin by heating a generous drizzle of olive oil in a large pot over medium heat. Add finely chopped onions and stir them for about 5 minutes until they become soft and translucent. Next, introduce minced garlic and sauté for an additional 1-2 minutes until fragrant.

Stir in the ground beef, breaking it up with a wooden spoon, cooking until it’s browned, about 5-7 minutes. Drain any excess fat and add crushed tomatoes.

Pour in the beef broth and bring the mixture to a gentle simmer over medium-high heat for about 5 minutes, scraping the bottom of the pot.

Toss in your chosen pasta along with the fresh basil and oregano. Stir to ensure everything is well combined, cooking for about 8-10 minutes until the pasta is al dente.

Once the pasta is cooked, reduce heat to low and stir in the ricotta cheese until fully incorporated, heating through for an additional 2-3 minutes.

Ladle the hot Lasagna Soup into bowls, topping each with shredded mozzarella and fresh basil. Serve immediately.