In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, pepper, and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Pour in the beef broth and bring to a boil. Break the lasagna noodles into smaller pieces and add them to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

While the soup is simmering, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and a pinch of salt and pepper. Mix well.

Ladle the Lasagna Soup into bowls. Top each bowl with a spoonful of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and fresh basil. Serve immediately and enjoy!