Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is completely browned. Drain any excess fat from the pot.

Add the diced onion to the pot with the beef. Sauté for about 5 minutes until the onion becomes soft and translucent.

Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until you can smell the fragrant herbs.

Add the tomato paste and stir it into the meat mixture. Cook for another 2 minutes to caramelize the paste slightly.

Pour in the crushed tomatoes and the beef broth. Stir well to combine all the ingredients.

Bring the liquid to a gentle boil. Once boiling, add the broken lasagna noodles.

Reduce the heat to medium-low. Let the soup simmer for 12 to 15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.

While the soup simmers, mix the ricotta, mozzarella, Parmesan, and fresh parsley in a small bowl.

Season the soup with salt and pepper to taste.

Ladle the hot soup into bowls and top each serving with a large spoonful of the cheese mixture. Serve immediately.