Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Step 2: Add diced onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Pour in crushed tomatoes, marinara sauce, beef broth, and Italian seasoning. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.
Step 4: While the soup simmers, prepare the ricotta topping. In a small bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix well until smooth and creamy.
Step 5: Break lasagna noodles into 1-2 inch pieces. Add the broken lasagna noodles directly to the simmering soup. Cook according to package directions, usually 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Step 6: Taste the soup and adjust seasonings as needed with additional salt and pepper. If the soup is too thick, add a little more beef broth or water until it reaches your desired consistency.
Step 7: Ladle the hot Lasagna Soup with Ricotta Dollop into individual serving bowls. Top each serving with a generous dollop of the seasoned ricotta mixture. Garnish with extra fresh parsley or grated Parmesan cheese, if desired. Serve immediately.