In a large pot, brown the ground beef over medium heat. Drain any excess fat.

Add the diced onion and minced garlic to the pot. Cook for about 5 minutes until the onion is softened.

Stir in the crushed tomatoes, beef broth, dried oregano, dried rosemary, salt, and pepper. Bring the mixture to a boil.

Add the broken lasagna noodles and reduce the heat to a simmer. Cook for 8-10 minutes, or until the noodles are tender.

In a small bowl, mix the ricotta cheese, egg, 1/4 cup of Parmesan cheese, and 1/2 cup of the shredded mozzarella cheese. Set aside.

Once the noodles are cooked, stir the ricotta mixture into the soup. Cook for an additional 2-3 minutes, until the mixture is heated through and fully incorporated.

Ladle the soup into bowls and top each serving with the remaining shredded mozzarella and Parmesan cheese. Enjoy!