In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent and fragrant, about 3-5 minutes.

Add the ground beef or Italian sausage to the pot. Using a wooden spoon, break it apart and cook until browned.

Stir in the crushed tomatoes, chicken or vegetable broth, dried Italian seasoning, sugar, and season with salt and pepper. Bring the mixture to a simmer.

Once simmering, add the broken lasagna noodles to the pot and cook for about 10-12 minutes, or until they are tender.

When the noodles are cooked, gently stir in the ricotta cheese until fully incorporated.

Ladle the soup into bowls and top each serving with shredded mozzarella cheese and fresh basil. Serve hot.