Instructions:
Sauté the Ground Beef and Aromatics: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned, breaking it into crumbles with a spoon. Drain any excess fat. Add the diced onion and minced garlic to the pot and cook for another 2-3 minutes until the onion is translucent.
Add Tomatoes and Sauce: Pour in the diced tomatoes, tomato sauce, and beef broth into the pot with the beef, onion, and garlic. Stir in the dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.

Add the Pasta: Add the broken lasagna noodles to the pot. Stir well to make sure they’re fully submerged in the soup. Continue to simmer for 15-20 minutes, or until the pasta is cooked al dente.
Serve and Garnish: Ladle the hot soup into individual bowls. Sprinkle shredded mozzarella cheese and grated Parmesan cheese generously on top of each serving. Garnish with fresh basil leaves for added freshness and aroma.