Using a large casserole dish or saucepan, brown the ground beef and onion over medium-high heat. Add the garlic and cook more for about 30 to 60 seconds then drain the liquid.

Stir in the diced tomatoes, tomato sauce, tomato paste, Italian seasonings, and beef broth. Bring to a boil and then add and stir in the lasagna pieces.

Reduce to medium heat and cook the noodles for about 10 minutes more or until the noodles are tender.

Season with salt and pepper to taste.

To create the cheese topping, add together the ricotta, parmesan, and salt in a small bowl.

Scoop the soup into bowls and top with a dolop of the cheese mixture. Garnish with chopped parsley or fresh basil. Stir in the cheese mixture before eating.