In an oven-safe Dutch oven over medium-high heat, cook the ground beef or sausage with the diced yellow onion and minced garlic until browned, about 6-8 minutes, stirring to break up clumps. You should see no pink and the onion should look softened and glossy.

Add the crushed tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil. Look for active bubbling that keeps going across the surface.

Stir in the broken lasagna noodles and return to a boil, then cook for 10 minutes, stirring occasionally so they don’t stick. The noodles should be tender but still hold their shape.

Spoon the ricotta over the hot soup and sprinkle with the shredded mozzarella for even coverage. The cheese should sit on top rather than fully mixing in.

Broil on high for 2 minutes until the cheese toasts and turns golden at the edges. Watch closely so it doesn’t burn; you should see browned spots and bubbling cheese.

Finish with fresh basil for serving and let the soup stand for 2 minutes before eating. The surface will thicken slightly as the cheese settles.