Heat the olive oil in a large pot over medium heat.
Add the onions and cook for 3 minutes, stirring frequently.
Add the garlic to the pot and cook for 1 minute, while stirring.
Raise the heat to medium-high. Add the ground beef, salt, oregano and black pepper. Stir the mixture well to combine.
Cook the beef for approximately 5 minutes until it is browned, stirring occasionally and breaking up any large pieces.
Add the tomatoes and the chicken broth to the pot and stir to combine.
Bring the soup to a simmer. Cover the pot, lower the heat to medium-low and cook for 15 minutes. Keep the soup at a simmer, if it’s boiling too vigorously, lower the heat a bit.
Add the broken lasagna noodles to the pot and stir. Cover and cook the soup for 30 minutes, or until the noodles are very tender.
Keep the broth simmering. Stir the soup occasionally, especially as it starts to thicken.
While the soup cooks, add the ricotta and the parmesan cheese to a bowl and stir well until combined. Cover the bowl and refrigerate until the soup is almost ready.
Serve the lasagna soup in individual bowls and top with a tablespoon of mozzarella cheese and a heaping tablespoon or two of the ricotta parmesan mixture. Garnish with parsley if desired and enjoy!