In a large pot, cook beef and onion over medium heat until browned. Add garlic and cook another minute.

Stir in marinara sauce, broth, tomatoes, and Italian seasoning. Bring to a boil.

Add broken lasagna noodles and reduce heat to simmer. Cook 10–12 minutes, until noodles are tender.

In a small bowl, mix ricotta, mozzarella, and Parmesan.

Ladle soup into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh herbs.