1. Start by heating a large pot or Dutch oven over medium-high heat and brown the lean ground beef or Italian sausage, breaking it into small pieces. Drain any excess fat once browned.
2. Add diced yellow onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant (about 3-5 minutes).
3. Stir in canned diced tomatoes, crushed tomatoes, and tomato paste. Add low-sodium chicken broth (or beef broth) and mix well until the tomato paste is fully combined.
4. Incorporate Italian seasoning, salt, and pepper. Optionally, add a bay leaf for additional flavor. Bring the mixture to a boil.
5. Reduce the heat to let the soup simmer, then add the broken lasagna noodles. Stir occasionally to prevent the noodles from sticking.
6. Allow the noodles to cook for about 10-15 minutes or until al dente, following package instructions.
7. While the noodles cook, prepare the cheese mixture in a bowl by combining mozzarella, parmesan, and ricotta cheese.
8. Serve the soup hot, ladled into bowls, and top each bowl with a generous scoop of the cheese mixture. Optionally garnish with freshly chopped parsley or basil for added flavor and color.