In a Dutch oven or large soup pot, heat olive oil over medium-high heat and cook ground beef until browned. Drain excess grease.

Add onions and cook until fragrant and translucent, about 5 minutes.

Add garlic, oregano, crushed red pepper flakes, and tomato paste, and cook for 1 minute, stirring frequently. Stir in diced tomatoes and chicken broth and bring to a boil.

When the soup comes to a boil, add in broken lasagna noodles and reduce heat to medium. Cook until the lasagna noodles are tender and the soup is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.

In a bowl, mix stir together ricotta and mozzarella. To serve, ladle soup into bowls, then top with cheese mixture and grated Parmesan. Garnish with basil leaves if desired.