In a large Dutch oven or pot, brown the Italian sausage over medium-high heat until fully cooked. Drain excess fat.

Add the diced onion to the pot and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, beef broth, and Italian seasoning. Bring the mixture to a gentle boil.

Add the broken lasagna noodles to the pot. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the noodles are tender.

While the soup simmers, mix the ricotta cheese with a pinch of salt and pepper in a small bowl.

Ladle the soup into bowls, top with a dollop of the ricotta mixture, a sprinkle of mozzarella, and fresh basil before serving.