In a large Dutch oven, heat olive oil over medium heat. When it’s shimmering, add the ground beef and yellow onion. Season with salt and black pepper, and cook until browned and the onion is translucent, about five minutes. Stir to break the beef apart.
Drain any excess fat if necessary. Add garlic and tomato paste, cooking for about a minute. Stir in chopped parsley.
Pour in marinara sauce and sprinkle in Italian seasoning. Stir everything together thoroughly.
Add chicken broth to the pot and bring it to a boil. Reduce heat to medium-low, then add the broken lasagna noodles. Simmer gently until the noodles are tender, about ten minutes.
Stir occasionally and taste the soup, adjusting seasonings with more salt and pepper if needed.
In a separate bowl, mix together mozzarella cheese, parmesan cheese, and ricotta cheese until well combined.
Ladle the hot soup into bowls, topping each with a scoop of the cheese mixture and garnishing with extra chopped parsley and basil leaves.
